Quesadilla Recipe

Prepare cheese

In a medium bowl, combine shredded cheddar, shredded Monterey Jack and crumbled queso fresco. Stir gently to distribute the three cheeses evenly. Season the mixture with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; set aside.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat and let it warm for 2–3 minutes until evenly hot.

Assemble quesadillas

Working one at a time, lay a tortilla flat on a cutting board. Sprinkle half of the cheese mixture over one half of the tortilla, leaving a 1/4-inch border. Fold the empty half of the tortilla over the cheese to create a half-moon. Repeat with the second tortilla and remaining cheese.

Cook quesadillas

Add 1 tbs butter and 1 tsp vegetable oil to the hot skillet and swirl to coat. Place the first folded quesadilla in the skillet. Cook 2–3 minutes on the first side, pressing gently with a spatula until golden brown and the cheese begins to melt. Flip carefully 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; this helps the cheese set slightly for cleaner slicing. Repeat with the second quesadilla, adding a little more butter/oil if the pan looks dry.

Slice and serve

Using a sharp knife or pizza cutter, slice each folded quesadilla into 3–4 wedges. Keep warm while you plate with the pico, house salsa and sour cream.

Dice the Roma tomatoes into small evenly sized pieces. Finely chop the red onion and cilantro. Mince the seeded jalapeño finely (leave seeds if you want more heat). Combine tomatoes, onion, cilantro and jalapeño in a bowl. Add 1 tablespoon fresh lime juice, 1/2 tsp kosher salt and 1/8 tsp black pepper. Stir to combine and taste; adjust salt or lime as needed. Let rest at room temperature for 10 minutes to meld flavors before serving.

Preheat a heavy skillet over high heat or set the broiler to high. Halve or quarter the tomatoes if using a skillet; keep whole for broiler if preferred. Place tomatoes, roughly chopped white onion, whole jalapeño and the unpeeled garlic clove on the hot skillet or a baking sheet under the broiler. Roast/char, turning as needed, until skins are blistered and blackened in spots and the garlic softens (about 6–10 minutes).

Remove from heat and let cool slightly. If you charred the tomatoes heavily, you can peel them if desired (optional). Squeeze the roasted garlic into a blender or food processor (discard peel), add the roasted tomatoes, roasted onion, jalapeño (seeded if you prefer milder salsa), 2 tbs fresh cilantro, 1 tbs fresh lime juice, 1 tbs olive oil, 3/4 tsp kosher salt and 1/8 tsp pepper. Pulse 6–10 times until you reach a coarse, slightly chunky texture—do not overblend; the salsa should have some body. Taste and adjust salt/lime. Transfer to a bowl and allow to cool to room temperature before serving.

Spoon sour cream into a small ramekin or bowl. Arrange lime wedges and cilantro leaves on the plate. Serve sour cream, pico de gallo and house salsa alongside the quesadilla wedges so diners can add as desired.