Quesadilla Recipe

Slice vegetables

Thinly slice the red bell pepper and yellow onion into strips about 1/8 to 1/4 inch thick so they cook quickly and evenly.

Sauté vegetables

Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering. Add the sliced onion and bell pepper. Sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tsp chili powder, and 1/2 tsp ground cumin. Cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Remove from the skillet to a plate.

Warm the cooked chicken (if using)

If using pre-cooked chicken, add it to the skillet with the remaining 1 tablespoon oil and heat for 2–3 minutes until warmed through. Stir in the remaining 1/2 tsp cumin and 1/2 tsp chili powder, plus a pinch of salt and pepper. Combine with the cooked vegetables.

Mix filling

In a bowl, combine the shredded cheddar and Monterey Jack cheeses with the cooked vegetable and chicken mixture. Stir in the chopped cilantro. Taste and adjust seasoning.

Preheat skillet

Heat a clean large nonstick or cast-iron skillet over medium-low to medium heat. The pan should be hot enough to sizzle a drop of water but not so hot that the tortilla browns instantly.

Assemble quesadilla

Place one flour tortilla on a flat work surface. Sprinkle about 1/2 cup of the cheese mixture evenly over half of the tortilla, leaving a 1/4-inch border. Fold the other half of the tortilla over the filling to form a half-moon. Repeat to make remaining quesadillas, or assemble one at a time for best control.

Cook first side

Melt 1/2 tablespoon butter (or brush 1/2 tablespoon oil) in the preheated skillet. Carefully transfer the assembled quesadilla to the skillet. Cook for 2–3 minutes, pressing gently with a spatula, until the underside is golden brown and the cheese begins to melt.

Flip and finish

Flip the quesadilla and cook another 1.5–2 minutes until the second side is golden and the cheese is fully melted. Adjust heat down if the tortilla is browning too quickly before the cheese melts. Repeat with remaining quesadillas, adding oil or butter as needed between batches.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each into 3–4 wedges using a sharp knife or pizza cutter so the cheese doesn't pull out excessively.

Arrange quesadilla wedges on a plate. Serve immediately with sour cream, salsa, and guacamole on the side. Offer lime wedges for squeezing over the filled interior if desired.

Leftovers can be wrapped tightly and refrigerated for up to 3 days; reheat in a skillet over low heat to crisp the tortilla and remelt the cheese.