Crunch Time Quesadilla Recipe

Prepare workstation

Mix grated Parmesan in a shallow plate. Keep shredded cheddar in a bowl nearby. Melt 1 tablespoon butter and combine with 1 tablespoon olive oil in a small cup for brushing.

Assemble quesadillas

Lay one flour tortilla flat. Evenly sprinkle about 1/2 cup shredded cheddar over half the tortilla, leaving a 1/2-inch border. Fold the tortilla over to create a half-moon. Press gently to adhere.

Apply Parmesan crust

Brush the outer side of the folded tortilla lightly with the butter-oil mixture. Press that brushed side into the grated Parmesan on the plate so the cheese adheres and forms an even crust.

Cook

Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the skillet and swirl. Place the quesadilla in the skillet with the Parmesan-crusted side down. Cook 2–3 minutes until golden and crusted. Flip carefully and cook the other side 1.5–2 minutes until golden and cheese inside is melted. Repeat with remaining tortillas, adding remaining butter as needed. Keep cooked quesadillas warm on a baking sheet in a 200°F (95°C) oven while finishing others.

Rest and slice

Let quesadillas rest 1 minute, then slice each into 3 wedges using a sharp knife or pizza cutter. Season lightly with the 1/4 tsp salt and 1/4 tsp pepper reserved for the quesadilla filling if desired.

Combine diced tomatoes, chopped onion, chopped cilantro, minced jalapeño, 2 tablespoons lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Stir to combine and taste; adjust salt or lime as needed. Let sit at room temperature for 10–15 minutes to marry flavors before serving.

Halve avocados, remove pits and scoop flesh into a bowl. Add 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 2 teaspoons diced red onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork to desired texture (slightly chunky recommended). Taste and adjust seasoning or lime.

Place quesadilla wedges on a platter. Serve with bowls of pico de gallo, guacamole and sour cream, and lime wedges on the side. Encourage diners to spoon pico and guacamole over wedges or dip as desired.