Quesadilla Recipe

Prep the filling

In a medium bowl combine shredded cheddar and Monterey Jack. Stir in drained canned green chiles (or 1–2 tablespoons finely diced fresh jalapeño for medium heat). Mix gently so chiles distribute evenly through the cheese.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1/2 teaspoon vegetable oil to the pan. The butter adds flavor and the oil raises the smoke point so the tortilla crisps without burning.

Assemble and cook each quesadilla

Lay one flour tortilla flat. Sprinkle about 3/4 cup of the cheese-and-chile mixture over half of the tortilla, keeping a 1/4-inch border. Fold the other half of the tortilla over the filling to form a semicircle. Place the folded quesadilla in the heated pan. Cook 2–3 minutes until the bottom is golden-brown and crisp and the cheese begins to melt. Carefully flip with a wide spatula, pressing down lightly, and cook another 2–3 minutes until the second side is golden and all cheese is melted. Transfer to a cutting board and repeat with remaining tortillas and filling, adding remaining 1 tablespoon butter to the pan as needed between batches. Maintain medium heat to avoid burning.

Slice

Let each cooked quesadilla rest 1 minute, then cut into 3–4 wedges with a sharp knife or pizza cutter.

Arrange shredded lettuce and diced tomato on a platter or individual plates. Spoon pico de gallo into a small bowl or directly onto quesadilla wedges as desired. Place sour cream in a small bowl; if desired, thin with 1 teaspoon lime juice and a pinch of salt to taste for a looser drizzle.

Top each quesadilla wedge with a small handful of shredded lettuce and a few spoonfuls of diced tomato, a dollop of sour cream, and a spoonful of pico de gallo. Sprinkle chopped cilantro over the top and serve lime wedges on the side for squeezing.

If using, lightly season tomatoes and lettuce with the kosher salt and freshly ground black pepper before arranging on the platter to enhance flavors.