Quesadillas Recipe

Mix filling ingredients

In a medium bowl combine the shredded chicken, diced onion, diced red bell pepper, shredded cheddar, shredded Monterey Jack, chopped cilantro, lime juice, ground cumin, chili powder, salt, and black pepper. Toss thoroughly so cheese and seasonings coat the chicken and vegetables. Taste a small amount and adjust salt or lime as needed.

Heat a large nonstick or cast-iron skillet over medium heat. Lightly brush one side of a tortilla with melted butter or a thin layer of oil. Place the tortilla buttered-side down in the skillet.

Spoon about 3/4 cup of the filling onto half of the tortilla, spreading it evenly but keeping a 1/2-inch edge clear. Do not overfill — you should be able to fold the tortilla over cleanly.

Fold the empty half of the tortilla over the filling to form a half-moon. Press down gently with a spatula to ensure contact so the cheese melts and the layers stick together.

Cook the folded quesadilla 2.5–3 minutes on the first side, until golden brown and crisp. Reduce heat slightly if browning too quickly before the cheese melts.

Carefully flip the quesadilla with a spatula and cook the second side another 2–3 minutes, pressing gently. The cheese should be fully melted and the tortilla evenly browned and crisp.

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Repeat the assembly and cooking process for remaining tortillas and filling, adding a little more butter or oil to the pan as needed.

Using a sharp knife or pizza cutter, cut each quesadilla into 3 wedges (or 2 halves). Arrange on a platter and serve hot with sour cream, salsa, and guacamole on the side.

If making ahead, keep cooked quesadillas warm on a baking sheet in a 200°F (95°C) oven for up to 20 minutes. Reheat gently in a skillet over low heat to retain crispness.