Lunch Quesadilla Recipe

Reheat or prepare chosen proteins

Select one protein per quesadilla: gringo beef (seasoned ground beef), carnitas (shredded pork), or tinga chicken (shredded, chipotle-tomato marinated). If using leftover or pre-cooked proteins, warm in a skillet over medium heat with 1 teaspoon oil for 3–4 minutes until heated through. If preparing from raw: for gringo beef, cook 8 oz ground beef in a skillet over medium heat until browned, drain, and season with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, salt and pepper to taste. For carnitas, warm 1 cup shredded pork in a small saucepan with 1–2 tbsp orange juice and 1 tsp oil until heated. For tinga chicken, simmer shredded cooked chicken briefly in 1/3 cup prepared tinga sauce until warmed and coated.

Heat skillet

Place a large non-stick or cast-iron skillet over medium-low to medium heat. Add 1/2 tablespoon butter or 1/2 tablespoon oil and swirl to coat.

Assemble quesadilla

Place one flour tortilla on a work surface. Spread 2 tablespoons refried beans evenly over half of the tortilla (optional). Sprinkle 1/2 cup shredded cheese over the same half. Add 1/3 to 1/2 cup of your chosen warmed protein on top of the cheese, spreading evenly but leaving a 1/2-inch border. Add another 1/4 cup cheese on top of the protein (this helps the quesadilla stick). Fold the tortilla in half to enclose the filling.

Cook quesadilla

Transfer the assembled quesadilla to the preheated skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip using a spatula and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Press gently with the spatula to ensure contact and even melting. If cooking two at once, wipe the skillet and add more butter/oil as needed.

Rest and slice

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Slice into 3–4 wedges with a sharp knife or pizza cutter.

Plate choices

On each plate, place the quesadilla wedges. Choose one side: 3/4 cup Mexican rice, or 3/4 cup warmed beans, or 1 cup tortilla chips with 1/4 cup salsa. If serving chips & salsa, spoon salsa into a small ramekin next to the chips.

Add garnishes

Top or serve alongside the quesadilla with 2 tablespoons sour cream, 1/4 cup pico de gallo or 1/4 cup sliced avocado/guacamole, and a sprinkle of chopped cilantro if desired. Add 2 lime wedges on the plate for squeezing.

Serve beverage

Pour the chosen 12 oz soft drink into a glass over ice if desired and serve alongside the plate.