Quesadillas Recipe

Prepare and cook protein

If using ground beef: heat 1 tbs olive oil in a large skillet over medium-high heat. Add beef, break up with a spoon, cook 6–8 minutes until browned. Drain excess fat if needed. If using chicken or pork: toss slices with 1 tbs olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt and pepper. Heat skillet over medium-high and cook 4–6 minutes per side until cooked through, then thinly slice. If using vegetables: toss with 1 tbs olive oil, garlic, cumin, chili powder, smoked paprika, salt and pepper and sauté 6–8 minutes until tender and slightly caramelized.

After cooking, taste and adjust seasoning. Keep the cooked protein or vegetables in the skillet off the heat or on very low heat while you prepare tortillas.

In a medium bowl, mash the avocados with a fork until chunky-smooth. Stir in finely minced red onion, chopped cilantro, lime juice, minced jalapeño (if using), salt and pepper. Taste and adjust lime and salt. Cover tightly with plastic wrap (press onto surface) and refrigerate until serving.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and salt in a small bowl. Toss gently and let sit 10–15 minutes at room temperature to meld flavors. Refrigerate if not serving within 30 minutes.

Stir lime zest (if using) and a pinch of salt into the sour cream. Chill until serving.

Preheat a large nonstick skillet or griddle over medium heat. Lightly butter or brush with oil one side of a tortilla.

Place the tortilla buttered-side down on the skillet. Sprinkle about 1/4 cup cheddar and 2 tbsp Monterey Jack evenly over half the tortilla (adjust cheese for preference).

Top the cheese with about 3–4 oz (roughly 1/3–1/2 cup) of the cooked protein or vegetable mixture, spreading it evenly but leaving a 1/2-inch border. Add another tablespoon of shredded cheddar on top of the filling to help adhesion.

Fold the tortilla over the filling to make a half-moon. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip the quesadilla (use a spatula) and cook another 1.5–2 minutes until golden and cheese is fully melted. Press gently with the spatula for even contact.

Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas and filling. Add more butter or oil to the pan as needed.

Arrange quesadilla wedges on a platter. Serve with sour cream, homemade guacamole and pico de gallo on the side. Garnish with fresh cilantro leaves and lime wedges. Offer extra hot sauce if desired.