Quesadilla Recipe
Recipe information
Make Quesadilla in just 25m. Grilled Flour Tortilla Filled with Melted Cheese, Green Onions and Chiles. Garnished with Guacamole, Salsa and Sour Cream
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Ingredients
Quesadillas
Garnishes & Dips
Quesadillas
1. Prep the fillings
Shred cheese if not pre-shredded. Thinly slice green onions, separating the white (for cooking) from darker green tops (for garnish). Dice the roasted green chiles if needed. In a small bowl, combine shredded cheese, sliced green onion whites, diced chiles, 1/4 tsp kosher salt and 1/8 tsp black pepper; toss lightly to distribute.
2. Heat the pan
Place a large heavy skillet or nonstick pan over medium-low to medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter; swirl to coat and allow butter to melt and foam but not burn. Lowering the heat slightly prevents burning while allowing the cheese to melt.
3. Assemble and cook quesadillas
Lay one flour tortilla on a work surface. Pile about 1/2 cup of the cheese/chile/green onion mixture on one half of the tortilla, leaving a 1/2-inch border. Fold the other half of the tortilla over the filling to make a half-moon. Repeat with remaining tortillas and filling (you should get about 4 folded quesadillas). Working one at a time, place a folded quesadilla seam-side down in the hot skillet. Cook 2–3 minutes undisturbed, until the bottom is golden-brown and crisp. Flip gently with a spatula, reduce heat to low, and cook another 1.5–2 minutes, pressing lightly with the spatula; cover the pan with a lid for 30–60 seconds if the cheese needs extra time to melt fully. Transfer finished quesadilla to a cutting board and let rest 1 minute before slicing. Repeat with remaining quesadillas, adding remaining 1 tablespoon butter to the pan if needed.
4. Finish
Slice each quesadilla into 2 or 4 wedges using a sharp knife or pizza cutter. Sprinkle the cut quesadillas with the reserved green onion tops and 2 tablespoons chopped cilantro. Adjust seasoning with the remaining 1/4 tsp kosher salt and 1/8 tsp black pepper across the cooked quesadillas if desired.
Garnishes & Dips
5. Make quick guacamole
Cut the avocados in half, remove pits, and scoop flesh into a bowl. Add 1 tablespoon lime juice, 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro and 1/2 tsp kosher salt. Mash to your preferred texture (smooth or slightly chunky). Taste and adjust salt or lime as needed. Keep covered and refrigerated until serving to slow browning.
6. Make fresh salsa (pico-style)
In a bowl combine 1 cup diced tomatoes, 2 tablespoons finely diced red onion, 1 minced jalapeño (seeded if you prefer milder heat), 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/2 tsp kosher salt. Stir and taste; add a bit more lime or salt if needed. Let sit 5–10 minutes for flavors to meld.
7. Plate and serve
Arrange quesadilla wedges on a platter. Place a small bowl of guacamole, a small bowl of salsa and a bowl of sour cream alongside the quesadillas. Garnish the platter with extra cilantro sprigs and lime wedges if desired. Serve immediately while quesadillas are hot and cheese is melty.
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