Quesadilla Recipe
Make Quesadilla Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Filling
Seasoning & Binder
For Cooking & Serving
Method
Main Filling
- 1
Prepare vegetables
Thinly slice the red bell pepper and half the yellow onion. Chop the cilantro and set aside.
- 2
Cook vegetables
Heat 1 tablespoon of oil in a 10–12-inch skillet over medium heat. Add the sliced onion and bell pepper and sauté 4–5 minutes until softened and slightly caramelized. Season with 1/4 teaspoon salt and a pinch of black pepper. Transfer cooked vegetables to a bowl.
- 3
Combine filling
In the bowl with the cooked vegetables, add the shredded cooked chicken, 1 3/4 cups of the shredded cheese (reserve about 1/4 cup for finishing), chopped cilantro, ground cumin, chili powder, remaining salt and pepper, lime juice, and the remaining 1 tablespoon oil. Toss until ingredients are evenly coated and the cheese begins to stick the mixture together.
For Cooking & Assembly
- 4
- 5
Assemble quesadillas
Place one tortilla flat in the skillet. Sprinkle about 1/4 cup of shredded cheese evenly over half the tortilla. Spoon about 1/2 cup of the chicken-vegetable filling on top of the cheese, spreading to the edges of that half. Top the filling with another thin layer of cheese (about 1 tablespoon) to help sealing. Fold the empty half of the tortilla over the filled half to form a semicircle.
- 6
Cook quesadillas
Cook 2–3 minutes until the underside is golden brown and crisp. Carefully flip with a spatula and cook the other side another 2–3 minutes until golden and cheese is fully melted. Adjust heat to prevent burning; lower heat if browning too fast. Repeat with remaining tortillas and filling, adding a little more butter or oil to the pan as needed.
- 7
Finish & serve
Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each into 2–3 wedges. Serve warm with sour cream, salsa, guacamole, and lime wedges on the side.
