Nameless Dj Recipe

If using raw chicken, cut into 1/2-inch dice. If using pork or tempeh, crumble or dice into bite-size pieces. Shred cheese, slice peppers and onion thinly, mince garlic, and chop cilantro. Have tortillas and sides ready.

Heat pan

Place a large skillet over medium-high heat and add 1 tablespoon oil. Let oil shimmer (about 1 minute).

Cook protein

Add the chosen protein (chicken, pork or tempeh) to the skillet. Cook chicken, stirring, until no longer pink and cooked through, about 6-8 minutes. If using pork (pre-cooked) or tempeh, cook until warmed and lightly browned, about 3-5 minutes.

Season protein

Sprinkle the cooked protein with ground cumin, smoked paprika, chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to coat and cook 30 seconds to bloom the spices.

Cook vegetables

Push protein to one side of the skillet (or remove to a plate). Add remaining 1 tablespoon oil to the pan, then add sliced onions and bell peppers. Sauté, stirring occasionally, until softened and slightly charred at edges, 5-7 minutes. Add minced garlic in the last 30 seconds. Combine vegetables with the seasoned protein and remove skillet from heat. Taste and adjust seasoning, adding remaining salt and pepper if needed. Stir in chopped cilantro.

Assemble

Lay one tortilla flat. Sprinkle about 1/3 cup shredded cheese evenly over half the tortilla. Top the cheese with roughly 1/4 cup of the protein-vegetable mixture (adjust to preference), then another tablespoon of cheese (this helps the top tortilla stick). Fold the empty half of the tortilla over the filled half to form a half-moon. Repeat to make 4 quesadillas (using remaining tortillas and filling).

Cook

Wipe the skillet clean and return to medium heat (or use a separate clean skillet). Lightly brush or spray the skillet with oil. Place one assembled quesadilla seam-side down in the skillet. Cook until golden brown and crisp, about 2-3 minutes, then carefully flip and cook the other side until golden and the cheese is melted, another 2-3 minutes. Repeat with remaining quesadillas. If cooking multiple at once, keep finished ones warm in a low oven (90-100°C / 200°F).

Cut each quesadilla into 2-3 wedges. Serve hot with salsa and sour cream on the side and lime wedges for squeezing. Optionally garnish with extra cilantro. Enjoy.