Quesadillio Recipe

Prepare cheese and optional protein

If using store-bought blocks, shred Colby Jack until you have about 2 cups. If adding grilled chicken or pulled pork, warm it gently in a skillet or microwave until hot and season lightly with 1/4 tsp salt and a pinch of black pepper; keep ready to add.

Heat skillet

Place a 10–12 inch nonstick or cast-iron skillet over medium heat. Add 1 tsp neutral oil and swirl to coat. Reduce heat to medium-low so the tortilla browns slowly without burning.

Assemble quesadilla

Lay one flour tortilla flat on a plate or cutting board. Sprinkle half of the shredded Colby Jack evenly over the tortilla, leaving a 1/2-inch border. If using protein, distribute warmed grilled chicken or pulled pork in an even layer over the cheese (use about 3/4 to 1 cup as desired). Top with the remaining cheese to help the top tortilla stick, then place the second tortilla over everything.

Cook first side

Melt 1/2 tbs of butter in the preheated skillet and tilt to coat the surface. Carefully transfer the assembled quesadilla to the skillet. Cook for 3 to 4 minutes, pressing lightly with a spatula, until the bottom tortilla is golden brown and the cheese begins to melt.

Flip and finish

Melt the remaining 1/2 tbs butter along the exposed edge of the skillet (or brush the top of the quesadilla with butter), then carefully flip the quesadilla using a wide spatula. Cook the second side for another 3 to 4 minutes until golden brown and the cheese is fully melted. If the outside browns too quickly before the cheese melts, reduce heat to low and cover the skillet for 1–2 minutes to trap heat and finish melting.

Rest and slice

Transfer the cooked quesadilla to a cutting board and let rest for 1 minute to allow the cheese to set slightly. Using a sharp knife or pizza cutter, cut into 4 wedges. Season the cut edges lightly with the remaining 3/4 tsp salt and a small pinch of black pepper if desired.

Spoon sour cream into a small bowl and serve alongside the quesadilla. Place salsa in a separate bowl. Garnish with lime wedges on the side for squeezing over bites, if desired.

If serving with the optional proteins offered as an add-on: portion the warmed grilled chicken or pulled pork into the quesadilla as directed above, or serve extra on the side for diners to add themselves.