Quesadilla Recipe

Prep protein and veg

If using chicken: shred cooked chicken into bite-size pieces. If using beef: slice cooked beef into thin strips. If using mushrooms: slice 8 oz cremini or button mushrooms. Measure onions and peppers and chop cilantro if using.

Sauté aromatics

Heat 1 tablespoon vegetable oil or butter in a large skillet over medium heat. Add the sliced onion and bell pepper and sauté 4–6 minutes until softened and beginning to brown.

Cook protein or mushrooms

Push the vegetables to one side, add the remaining 1 tablespoon oil. Add shredded chicken or beef strips and cook 2–3 minutes until heated through; if using raw mushrooms, cook 4–5 minutes until browned and any released liquid has mostly evaporated. Stir together with vegetables.

Season filling

Sprinkle the cumin, chili powder, 1/2 teaspoon salt (of the total), and black pepper over the mixture. Stir to combine and taste; adjust salt as needed. Remove from heat and stir in chopped cilantro if using. Transfer to a bowl.

Heat pan

Wipe the skillet clean and return to medium-low heat. Lightly brush or spray one side of a tortilla with cooking spray or a thin layer of butter (this will be the exterior).

Assemble

Place the tortilla, buttered side down, in the skillet. Sprinkle about 1/3 cup Monterey Jack and 1/3 cup cheddar evenly over half the tortilla. Top the cheese with about 1/2 cup of the prepared filling (adjust so quesadilla closes easily). Add a little extra cheese on top of the filling to help it bind. Fold the tortilla over to make a half-moon.

Cook until golden

Cook 2–3 minutes until the underside is golden brown and the cheese starts to melt. Carefully flip with a spatula and cook another 2 minutes until the second side is golden and cheese is fully melted. Reduce heat if browning too quickly before cheese melts.

Keep warm and repeat

Transfer finished quesadilla to a cutting board and keep warm covered with foil. Repeat assembly and cooking for remaining tortillas and filling. If needed, wipe the pan and add a little more butter or spray between batches.

Cut and serve

Let each quesadilla rest 1 minute, then cut into 3–4 wedges with a sharp knife or pizza cutter. Serve immediately with salsa, sour cream, lime wedges and pickled jalapeños on the side.

If using store-bought salsa, transfer to a serving bowl. For a quick fresh salsa: combine 1 cup chopped ripe tomatoes, 2 tablespoons finely chopped onion, 1 tablespoon chopped cilantro, juice of 1/2 lime, 1/4 tsp salt and a pinch of chili flakes; mix and taste. Place sour cream in a small bowl and warm lime wedges.