Restaurants›Taqueria Los Altos›Super Swiss Quesadilla Recipe

Super Swiss Quesadilla Recipe

Inspired by Taqueria Los Altos
Time30m
Serves4

Large flour tortilla, cheese, your choice of meat, guacamole, sour cream, lettuce, and pico de gallo.

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Ingredients

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Quesadilla

Protein (choose one)

Toppings & Condiments

Optional Seasoning & Garnish

Method

Prepare Protein

1

For grilled chicken

If using grilled chicken: slice or shred about 2 cups of cooked chicken. If it is cold, warm it in a skillet with 1 tsp oil over medium heat for 2–3 minutes until heated through. Season lightly with 1/4 tsp salt and 1/4 tsp pepper.

2

For flank steak

If using flank steak: heat 1 tsp oil in a skillet over medium-high. Season steak with 1/2 tsp salt and 1/4 tsp pepper. Sear 3–4 minutes per side for medium (times vary by thickness). Rest 5 minutes, then thinly slice against the grain. Toss slices with a squeeze of lime if desired.

3

For ground beef

If using ground beef: cook 12 oz ground beef in a skillet over medium-high, breaking up with a spoon, until browned and no pink remains (6–8 minutes). Drain excess fat and season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Assemble & Cook Quesadillas

4

Heat a large nonstick skillet or griddle over medium heat. Spread 1/2 tbs butter evenly over one side of a tortilla (butter side down in the pan) and leave the other 1/2 tbs for later tortillas.

5

Place the tortilla butter-side down on the skillet. Sprinkle about 1/2 cup shredded Swiss cheese evenly over half of the tortilla.

6

Top the cheese with about 1/2 cup of your chosen warm protein (chicken, steak, or beef), spreading it evenly. Add another 1/4 cup cheese on top of the protein to help the top tortilla stick.

7

Fold the tortilla in half over the filling (or place a second tortilla on top and press gently). Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip and cook another 1–2 minutes until the second side is golden and the cheese is fully melted. Reduce heat slightly if the tortilla browns too quickly before cheese melts.

8

Repeat with remaining tortillas, adding remaining butter or a little oil to the pan as needed. Total should make 4 large quesadillas (each uses one tortilla).

Finish & Serve

9

Transfer each cooked quesadilla to a cutting board and let rest 1 minute. Slice each into 4 wedges using a sharp knife or pizza cutter.

10

To assemble a plated 'Super Swiss Quesadilla' serving: place wedges on a plate. Spoon about 1/4 cup guacamole and 1/4 cup pico de gallo beside the quesadilla and add 1/4 cup sour cream or a dollop on top. Sprinkle 1/2 cup shredded lettuce across wedges or serve on the side for crunch. Garnish with cilantro and a lime wedge; squeeze lime over the protein if desired.

11

Serve immediately while hot so the cheese is gooey. Provide extra pico, guacamole, and sour cream for passing.