Quesadilla Recipe

For ground beef

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. Add the diced onion and sauté 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add 1 lb lean ground beef, breaking it into pieces with a spatula. Brown until no pink remains, about 6–8 minutes. Drain excess fat if desired. Stir in chili powder, ground cumin, paprika, salt, pepper and 2 tbs water. Reduce heat to medium-low and simmer 2 minutes so the spices coat the meat. Remove from heat and keep warm.

For chicken breast

Tenderize or butterfly 1 lb chicken breasts to an even thickness (about 3⁄4 inch). Season both sides with 1 tsp salt and 1 tsp pepper. Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then dice into 1⁄2-inch pieces. In the same skillet, add the diced onion and sauté 2–3 minutes until softened, add minced garlic for 30 seconds. Return diced chicken to the pan, stir in chili powder, cumin, paprika and 2 tbs water, simmer 1–2 minutes to incorporate flavors, then remove from heat.

While the protein cooks (or ahead of time), combine the diced tomato, half of the chopped green onion or cilantro, salt to taste (about 1⁄4 tsp), 1 tbs lime juice (optional) and 1–2 tbs finely diced jalapeño (adjust for heat) in a bowl. Mix and let sit 5–10 minutes to meld flavors. Taste and adjust salt or lime. Reserve in refrigerator until serving.

Lay a large flour tortilla on a clean work surface. Sprinkle 1⁄2 cup shredded cheddar-jack evenly over half the tortilla to create a cheese base. Spoon about 1⁄4 of the seasoned meat or diced chicken over the cheese, distributing evenly. Scatter a few thin jalapeño slices and a tablespoon of diced tomato over the protein. Add another 1–4 tbs chopped green onion or cilantro if using. Fold the empty half of the tortilla over the filling to form a half-moon.

Heat a large nonstick or cast-iron skillet over medium heat and coat lightly with cooking spray or 1 tsp oil. Place the folded quesadilla seam-side down into the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 1½–2 minutes until the second side is golden and cheese is fully melted. Repeat with remaining tortillas and filling, adding a bit more oil if needed. Keep finished quesadillas warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Optional: For crisper quesadillas, press gently with a spatula while cooking and reduce heat slightly to avoid burning while the cheese melts.

Cut each quesadilla into 3–4 wedges using a sharp knife or pizza cutter. Serve immediately with house-made salsa and sour cream on the side, and lime wedges if desired.