Quesadillas Recipe

Prepare filling

If using protein (chicken, beef, or beans), warm or shred to about 1/2 cup total. Have shredded cheese ready.

Heat pan

Place a nonstick or cast-iron skillet over medium heat. Add 1/2 tbs butter or a light brush of oil and swirl to coat.

Assemble and cook first side

Lay one tortilla flat in the skillet. Sprinkle about 3/4 cup of shredded cheese evenly over half the tortilla (leave a small edge). Add half of the optional warmed protein if using. Fold the tortilla in half over the filling or place a second tortilla on top and press gently.

Cook until golden

Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Add remaining 1/2 tbs butter around the edge of the tortilla, flip carefully with a spatula, and cook another 2 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and keep warm. Repeat with second quesadilla.

While the quesadillas cook, toss shredded lettuce with diced tomato, red onion and chopped cilantro in a small bowl. Season lightly with a pinch of salt and set aside.

When quesadillas are cooked, slice each into 3–4 wedges using a sharp knife or pizza cutter.

Top wedges with the prepared lettuce-tomato mix or serve the mix on the side so diners can add to taste.

Make quick guacamole

Halve the avocado, remove the pit, and scoop flesh into a small bowl. Mash with a fork until slightly chunky. Stir in lime juice and 1/8–1/4 tsp salt (adjust to taste).

Spoon guacamole into a small serving bowl. Place sour cream in a separate bowl or offer dollops on the plated quesadillas.

Warm salsa briefly if desired. Arrange pickled or fresh jalapeño, lime wedges and salsa on the plate for garnish and extra heat.

Serve: Place two quesadilla halves (or whole folded quesadillas) on each plate, add a generous spoonful of guacamole, a dollop of sour cream, and a handful of the lettuce–tomato mix. Squeeze lime over as desired and enjoy immediately while hot and melty.