Quesadilla Recipe

Prepare fillings

If using raw chicken, cook it first: season 1 lb (about 450 g) chicken breast with a pinch of salt and pepper and pan-sear over medium heat 6–8 minutes per side until internal temperature reaches 74°C (165°F), then shred. If using pre-cooked chicken, proceed to the next step.

Sauté vegetables

Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add the sliced onion and red bell pepper and sauté 4–6 minutes until softened and beginning to brown. Add ground cumin, smoked paprika, 1/4 teaspoon salt and a pinch of black pepper; cook 30 seconds to bloom the spices. Remove from heat and stir in chopped cilantro.

Assemble quesadillas

Wipe the skillet clean and return to medium-low heat. Lightly brush one side of each tortilla with the remaining olive oil or butter. Place one tortilla, oiled-side down, in the skillet. Sprinkle a layer of cheddar and Monterey Jack (about 3/4 cup total), then add a quarter of the sautéed vegetables and about 1/4 cup shredded chicken (if using). Top with another 3/4 cup cheese and finish with a second tortilla, oiled side up.

Cook quesadillas

Cook 2–3 minutes per side: press gently with a spatula and cook until the bottom is golden brown and cheese starts to melt, then carefully flip and cook the second side until golden and cheese is fully melted. If the exterior browns too quickly before the cheese melts, lower heat and cover skillet for 1–2 minutes.

Finish and cut

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, cut each into 4 wedges. Repeat to make remaining quesadillas (total yields 4 tortillas assembled into 4 quesadillas or 2 large double-layer quesadillas depending on assembly).

Prep potatoes

Preheat oven to 220°C (430°F) if baking. Cut scrubbed potatoes into 1/4–1/2 inch (6–12 mm) fries. Soak cut potatoes in cold water 15–30 minutes to remove excess starch, then drain and pat very dry with a clean towel.

Cook fries (oven method)

Toss dried potatoes with 2 tablespoons olive oil, kosher salt and paprika. Spread in a single layer on a baking sheet lined with parchment. Bake 25–30 minutes, flipping once halfway, until golden and crispy. Adjust time for thickness.

Cook fries (frying method)

Heat oil in a deep pot to 175°C (350°F). Fry potatoes in batches 3–5 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt. Keep warm in a low oven (100–120°C / 210–250°F) while finishing remaining batches.

Plate two quesadilla wedges per person alongside a generous portion of fries. Serve with sour cream, salsa and lime wedges on the side. Squeeze lime over the quesadilla or fries as desired.