Quesadillas Recipe

Sauté aromatics

Heat 1 tablespoon of butter or oil in a medium skillet over medium heat. Add the diced onions and bell pepper. Cook, stirring occasionally, until softened and lightly browned, about 5–7 minutes.

Add seasonings

Stir in the ground cumin, salt and black pepper and cook for 30 seconds to bloom the spices. If using jalapeño, add the thin slices now and cook 1 minute more.

Combine with protein and herbs

If using shredded cooked chicken, add it to the skillet and toss until heated through, about 2–3 minutes. Remove skillet from the heat and stir in the chopped cilantro. Transfer filling to a bowl and set aside.

Preheat pan

Wipe out the skillet or use a clean large nonstick skillet or griddle. Heat over medium-low to medium heat. Brush or melt the remaining 1 tablespoon of butter (or oil) and brush lightly on one side of a tortilla to help it brown.

Assemble

Place the tortilla, buttered side down, in the skillet. Sprinkle a thin, even layer (about 0.5 cup) of the shredded cheddar and Monterey Jack over half of the tortilla. Add about 1/4 cup of the prepared filling (or more to taste) on top of the cheese, leaving a 1/2-inch border. Top the filling with another 2-3 tablespoons of cheese (this helps the quesadilla stick).

Cook

Fold the tortilla over the filling to form a half-moon. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Reduce heat if the tortilla browns too quickly before the cheese melts. Repeat with remaining tortillas, adding a little butter or oil to the pan between quesadillas as needed.

Rest & Slice

Transfer each cooked quesadilla to a cutting board and let rest 1 minute to set. Cut into 3 or 4 wedges with a sharp knife or pizza cutter.

Arrange quesadilla wedges on a plate and serve with sour cream, salsa, and guacamole on the side. Offer lime wedges for squeezing over the filling. Adjust salt and toppings to taste.