Quesadilla Recipe

Prepare the meat

If your prime rib is cold, warm it gently: place shredded prime rib in a small saucepan with 1–2 tablespoons of water or beef jus and heat over low heat, stirring occasionally, until warmed through (about 3–5 minutes). Drain any excess liquid and season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Keep warm.

Prepare cheese mixture

In a small bowl, combine shredded Monterey Jack and sharp cheddar. Stir in sliced green onions and chopped cilantro (if using).

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add butter and vegetable oil; heat until butter is melted and just beginning to sizzle, about 30–45 seconds. The oil keeps butter from burning.

Assemble quesadilla

Lay one tortilla flat in the skillet. Sprinkle half of the cheese mixture evenly over the tortilla, leaving a 1/2-inch border. Distribute the warmed shredded prime rib evenly over the cheese, then top with the remaining cheese. Place the second tortilla on top and press gently to compact.

Cook first side

Cook the assembled quesadilla over medium heat until the bottom tortilla is golden brown and the cheese begins to melt, about 2–3 minutes. Use a spatula to check underside.

Flip and finish

Carefully flip the quesadilla (use two spatulas or slide onto a plate then invert back into the pan) and cook the second side until golden brown and cheese is fully melted, another 2–3 minutes. If the exterior browns too quickly before cheese melts, lower heat to medium-low and cover pan for 1–2 minutes to trap heat.

Rest and slice

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, slice into 4 wedges. Season edges lightly with remaining 1/2 teaspoon salt and 1/8 teaspoon black pepper if desired.

Serve

Serve hot with sour cream, salsa, guacamole and lime wedges on the side. Recommend placing small dollops of sour cream and salsa, and a lime wedge per serving.

Sour cream: transfer to a small bowl and chill until serving if desired.

Salsa: spoon into a serving bowl.

Guacamole: spoon into a serving bowl and garnish with a squeeze of lime.

Lime wedges: cut limes into wedges and serve alongside quesadilla.