Quesadilla Recipe

Prepare filling

Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the diced onion and red bell pepper and sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Stir in shredded chicken (or braised beef if using) and sprinkle in cumin, chili powder, smoked paprika, kosher salt, and black pepper. Cook, stirring, 2–3 minutes until heated through and spices are aromatic.

Add lime juice and chopped cilantro. Stir to combine, remove from heat and taste; adjust seasoning if needed. Transfer mixture to a bowl and wipe skillet clean.

Combine shredded Monterey Jack and cheddar in a bowl and mix so the cheeses are evenly distributed.

Return skillet to medium-low heat and add remaining 1 tablespoon oil, swirling to coat. Place one tortilla in the skillet and sprinkle a thin, even layer (about 0.5 cup) of the cheese mixture over half the tortilla.

Top the cheese with about 0.5 cup of the warm chicken (or beef) filling, spreading it evenly but keeping a 0.5-inch border to prevent overstuffing. Add a small sprinkle (about 1 tablespoon) of extra cheese on top of the filling to help seal.

Fold the empty half of the tortilla over the filling to make a half-moon. Cook 2–3 minutes until the underside is golden brown and crisp.

Carefully flip the quesadilla using a spatula and cook another 2 minutes until the second side is golden and cheese is melted. If using a smaller skillet, cook one at a time; for a large griddle you can cook multiple.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas, adding a little oil if skillet becomes dry.

Combine the diced tomatoes, white onion, minced jalapeño, chopped cilantro, lime juice, olive oil, kosher salt and black pepper in a medium bowl. Stir to combine.

Taste and adjust salt or lime as needed. Let salsa sit at room temperature for 10–15 minutes to allow flavors to meld before serving alongside quesadillas.

Place quesadilla wedges on a plate and serve with a bowl of house salsa, a dollop of sour cream or crema, and avocado slices or guacamole on the side.

Optional: garnish with extra cilantro and a squeeze of lime over the quesadillas for brightness.