Quesadilla Recipe

Inspired by Rubamba Restaurant

Time20m

Serves4

Cheese-filled tortillas grilled to perfection.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tortillas

4 pieces Flour tortillas

Cheese

1 cups Shredded Cheddar Cheese

1 cups Shredded Monterey Jack Cheese

Optional Fillings

1 cups Cooked Chicken Breast, shredded

1 pieces Bell Pepper, sliced

1 pieces Onion, sliced

1 pieces Jalapeño, sliced

Cooking Ingredients

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare the Fillings

If using optional fillings, prepare them by slicing the bell pepper, onion, and jalapeño. If using chicken breast, shred it into bite-sized pieces.

Cooking

Preheat the Pan

Heat a large skillet over medium heat and add 1 tablespoon of olive oil to coat the bottom.

Assemble the Quesadilla

Place one tortilla in the skillet. Layer 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese on one half of the tortilla. Add any optional fillings if desired. Fold the tortilla over to cover the fillings.

Cook the Quesadilla

Cook the quesadilla for about 3-4 minutes on one side, until the cheese is melted and the tortilla is golden brown. Carefully flip the quesadilla using a spatula and add another tablespoon of olive oil to the skillet, if necessary. Cook for an additional 3-4 minutes on the other side.

Slice and Serve

Once both sides are golden and crispy, remove the quesadilla from the skillet. Let it cool for a minute, then slice it into wedges. Season with salt and black pepper to taste before serving.