Island Style Quesadilla Recipe
pepper and onion remoulade sauce and mixed cheese
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Ingredients
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Quesadillas
Island-Style Pepper & Onion Remoulade Sauce
To Finish & Garnish
Method
Island-Style Pepper & Onion Remoulade Sauce
Make the remoulade
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.
Add 1 tablespoon fresh lime juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground allspice, 1/2 teaspoon hot sauce (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning and acidity as desired.
Cover and refrigerate at least 15 minutes to let flavors meld. Can be made up to 24 hours ahead.
Quesadillas
Prepare vegetables and protein: thinly slice 1 cup bell pepper and 1/2 cup yellow onion. If using cooked shredded chicken, warm or pull apart so it distributes easily.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter. When melted and hot, add sliced peppers and onions. Sauté, stirring occasionally, until softened and slightly caramelized, about 5–7 minutes. Season lightly with 1/8 teaspoon salt and a pinch of pepper. Remove vegetables from skillet and set aside.
Wipe skillet clean and return to medium heat. Lay one flour tortilla flat in the skillet and sprinkle about 1/2 cup shredded cheese evenly over half the tortilla.
Top the cheese with a portion of the sautéed peppers and onions (about 2–3 tablespoons), and 1/4 cup shredded chicken if using. Add another light sprinkle of cheese (about 2 tablespoons) over the fillings to help seal.
Fold the empty half of the tortilla over the filled half. Add 1/2 tablespoon butter around the edge of the quesadilla in the pan. Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt.
Carefully flip the quesadilla (use a spatula and press gently) and cook an additional 1.5–2 minutes until the other side is golden and cheese is fully melted. Transfer to a cutting board and let rest 1 minute. Repeat with remaining tortillas and fillings, adding butter as needed.
Cut each quesadilla into 3–4 wedges.
To Serve
Plate quesadilla wedges and drizzle or dollop 1–2 tablespoons of the island-style pepper & onion remoulade over each portion, or serve remoulade on the side for dipping.
Garnish with extra cilantro leaves and lime wedges. Serve immediately.