Cheese Quesadilla Recipe
Add meat +$5: chicken tinga, shredded beef or carnitas • 12” Flour tortilla, jack cheese. Served with homemade guacamole, crema and pico.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Meat Add-Ons
Sides
Method
Quesadilla Preparation
- 1
Prepare the Filling
If using meat, cook your choice (chicken tinga, shredded beef, or carnitas) until heated through. Set aside.
- 2
Assemble the Quesadilla
On one half of the flour tortilla, sprinkle half of the jack cheese. If using meat, add the desired amount of your chosen meat on top of the cheese. Then, sprinkle the remaining cheese over the meat.
- 3
Cook the Quesadilla
Fold the tortilla in half over the filling. Heat a non-stick skillet over medium heat and place the quesadilla in the skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes until the cheese is melted and the other side is golden.
- 4
Slice and Serve
Remove the quesadilla from the skillet and let it cool for a minute. Slice into wedges and serve immediately.
Side Preparation
- 5
- 6
Make Pico de Gallo
Dice the tomatoes and onion. In a bowl, combine diced tomatoes, onions, and chopped cilantro. Add salt and lime juice to taste, and mix well.
- 7
Prepare Crema
In a small bowl, mix sour cream with a splash of lime juice and a pinch of salt. Stir until smooth.
