Classic Quesadilla Recipe

Make chipotle ranch

In a medium bowl combine mayonnaise, sour cream, minced chipotle in adobo, 1 tablespoon lime juice, garlic powder, smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until smooth. Taste and adjust heat or salt. Refrigerate while preparing other components.

Make pico de gallo

In a separate bowl combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, 2 tablespoons lime juice and 1 teaspoon salt. Stir gently and let rest 10–15 minutes to meld flavors. Keep chilled until assembling.

Grilled chicken or steak (choice)

If using chicken or steak: season 1–1.5 lbs of protein with salt and pepper (and a pinch of smoked paprika if desired). Heat 1 tablespoon oil in a skillet or grill pan over medium-high heat. Cook chicken breasts 6–8 minutes per side until internal temperature reaches 165°F (74°C), or cook steak 3–5 minutes per side to desired doneness. Let rest 5 minutes, then thinly slice. Measure out 2 cups sliced for quesadillas.

Portobello mushrooms

If using portobellos: wipe caps clean, slice into 1/4-inch strips, toss with 1 tablespoon oil, salt and pepper. Sauté over medium-high heat 6–8 minutes until browned and tender. Set aside.

Optional shrimp

If adding shrimp: season 8 shrimp with salt, pepper and a pinch of smoked paprika. Heat 1 tablespoon oil in a skillet over medium-high heat and cook shrimp 1.5–2 minutes per side until opaque and cooked through. Chop in half if large and reserve.

Optional vegan ground

If using vegan ground: sauté 1 cup seasoned vegan ground in 1 tablespoon oil over medium heat until heated through and slightly browned, about 5–7 minutes. Season to taste with salt, pepper and a touch of smoked paprika.

Heat a large nonstick skillet or griddle over medium heat. Lightly brush one side of a chipotle tortilla with melted butter or a little oil (this will be the outside). Place tortilla buttered-side down in the skillet.

On the upper (unbuttered) side of the tortilla in the skillet, sprinkle a thin, even layer of the cheese blend (about 3/4 cup per tortilla). Add 1/2 cup of your chosen protein (chicken, steak, or portobello) distributed evenly over the cheese. If using shrimp or vegan ground as an add-on, add 4 shrimp or 1/4 cup vegan ground per quesadilla. Spoon 1–2 tablespoons pico de gallo over the protein (drain excess liquid so the quesadilla doesn't get soggy). Add another small sprinkle of cheese (about 1/4 cup) on top to help the top tortilla stick if you plan to fold two tortillas or place a second tortilla on top.

If making a folded quesadilla: fold the tortilla in half. If stacking two tortillas: place a second tortilla (buttered side up) on top. Press gently with a spatula and cook 2–3 minutes until the bottom is golden brown and cheese begins to melt.

Carefully flip the quesadilla using a spatula (or flip the half for a folded quesadilla) and cook another 2–3 minutes until the other side is golden and cheese is fully melted. Reduce heat slightly if exterior is browning too quickly before the cheese melts.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3–4 wedges. Repeat with remaining tortillas and fillings, adding more oil or butter to the skillet as needed.

Plate quesadilla wedges and garnish with a drizzle of chipotle ranch, a spoonful of pico de gallo, and optional sides of sour cream and guacamole. Serve immediately while hot and melty.

Leftovers: store cooled quesadilla wedges in an airtight container in the refrigerator up to 2 days. Reheat in a skillet over low-medium heat to restore crispness and melt the cheese.