Place chosen protein(s) in a bowl. Add salt, black pepper, ground cumin, chili powder, garlic powder, olive oil and lime juice. Toss to coat and let sit 10–15 minutes at room temperature (or refrigerate up to 1 hour).

Cook protein

Heat a large skillet over medium-high heat. Add 1 tablespoon oil. For sliced chicken/pork/steak: sear in batches 2–4 minutes per side until cooked through and nicely browned; internal temp for chicken 165°F (74°C). For ground beef: brown 6–8 minutes, breaking up while cooking, until no pink remains. Transfer cooked protein to a plate and let rest 5 minutes, then roughly chop or shred if needed. Keep warm.

Vegetarian Filling (if making veg quesadillas)

Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Add sliced zucchini, bell peppers, red onion and corn. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté 5–7 minutes until vegetables are tender-crisp and starting to brown. Remove from heat and set aside.

Assembling & Cooking Quesadillas

Assemble quesadilla

Place one tortilla on a work surface. Sprinkle about 1/3 cup shredded cheddar and 1/4 cup Monterey Jack over half the tortilla. Top cheese with about 1/3 cup cooked protein (or 1/3–1/2 cup vegetable filling), then another 1/4 cup cheddar/Jack mixture if desired. Fold the tortilla over to enclose the filling.

Cook quesadilla

Heat a large nonstick skillet or griddle over medium heat and add 1/2 tablespoon butter or oil. Place assembled quesadilla seam-side down and cook 2–3 minutes until golden brown and cheese begins to melt. Carefully flip and cook another 2 minutes until both sides are golden and cheese is fully melted. Transfer to a cutting board and repeat, adding more butter/oil as needed. For 10 quesadillas, work in batches.

Keep warm

Keep finished quesadillas warm on a baking sheet in a 200°F (95°C) oven while you finish remaining quesadillas.

Homemade Guacamole

Halve and pit avocados; scoop flesh into a medium bowl. Mash to your desired texture with a fork. Add finely chopped red onion, jalapeño (if using), cilantro, lime juice, salt and black pepper. Stir to combine and taste; adjust salt or lime if needed. Cover tightly with plastic wrap (pressing the wrap onto the surface) and refrigerate until serving.

Pico de Gallo

Combine diced tomatoes, finely chopped onion, chopped cilantro, jalapeño (if using), lime juice and salt in a bowl. Stir and let rest 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning.

Plating & Serving

Slice each quesadilla into 4 wedges. Arrange on a large platter with small bowls of sour cream, guacamole and pico de gallo. Garnish with chopped cilantro and lime wedges. Offer pickled jalapeños and sliced green onions alongside.

Serve immediately while quesadillas are hot and cheeses are melty. Leftover cooked protein can be refrigerated up to 3 days; assembled quesadillas reheat in a skillet or oven until heated through.