Quesadillas Recipe

Marinate (for chicken) or season (for beef)

If using chicken thighs: combine olive oil, lime juice, minced garlic, cumin, oregano, paprika, salt, and pepper in a bowl. Add chicken, toss to coat, and marinate 20–30 minutes (or up to 2 hours). If using ground beef: mix the same seasonings into the raw beef and let rest 10 minutes.

Cook protein: For chicken, heat 1 tbs oil in a large skillet over medium-high heat. Add marinated thighs and cook 5–7 minutes per side until internal temp reaches 165°F (74°C). Remove to a cutting board, let rest 5 minutes, then shred with two forks. For ground beef, heat 1 tbs oil in skillet over medium-high heat, add beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.

Adjust seasoning: Taste the shredded chicken or cooked beef and add up to 1/4 tsp salt and a pinch of pepper if needed. Keep warm while preparing vegetables and tortillas.

Prepare vegetables: While protein cooks, thinly slice the onion and dice the tomato (remove seeds if desired). Heat a small skillet over medium heat with 1 tsp oil and sauté the sliced onion 4–6 minutes until soft and lightly caramelized; set aside.

Combine fresh mix: In a small bowl, gently mix diced tomato with chopped cilantro and a pinch of salt. This will be used fresh inside the quesadillas or served alongside.

Preheat skillet: Heat a large nonstick or cast-iron skillet over medium heat. Have butter or oil ready to spread on the tortillas.

Assemble quesadillas: Lay one flour tortilla on a flat surface. Sprinkle about 3/8 cup (about 1/3–1/2 cup) shredded Oaxaca/Jack cheese evenly over half of the tortilla. Add about 1/4 cup cooked shredded chicken or cooked ground beef over the cheese, then a tablespoon or two of sautéed onion, a spoonful of diced tomato-cilantro mix (optional inside), and sprinkle about 1–2 tablespoons crumbled queso fresco. Top with another 1/8 cup of shredded cheese (this helps the top tortilla stick). Fold the empty half of the tortilla over to close.

Cook quesadillas: Add 1/2 tbs butter or a light brush of oil to the preheated skillet. Place the folded quesadilla in the skillet and cook 2–3 minutes per side until golden brown and cheese is melted, pressing gently with a spatula. Repeat with remaining tortillas, adding more butter/oil as needed.

Finish and rest: Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 3 wedges with a sharp knife or pizza cutter.

Plate and garnish: Arrange quesadilla wedges on plates. Garnish with additional crumbled queso fresco, a spoonful of tomato-cilantro mix, sliced jalapeño if using, and lime wedges. Serve sour cream/crema and hot sauce on the side.

Optional substitution note: To substitute steak (+$5 at restaurant), use 1 lb skirt or flank steak, marinate similarly, grill or sear to medium-rare/medium, let rest 5–10 minutes, then thinly slice against the grain and proceed with assembly.