Quesadillas Recipe

Reheat & Season

If using pre-cooked meat, warm a medium skillet over medium heat, add 1 tbsp olive oil. Add 2 cups shredded or sliced cooked meat and sprinkle with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Stir and cook 2–3 minutes until heated through and spices are fragrant. Remove from heat and set aside.

Assemble

Lay one flour tortilla on a clean work surface. Sprinkle a thin, even layer (about 1/2 cup) of the cheddar and 1/4 cup of the Monterey Jack over half of the tortilla. Add about 1/2 cup of the warmed meat on top of the cheese, then top with another 1/4 cup cheddar/Monterey Jack. Fold the empty half of the tortilla over the filled half to form a half-moon. Repeat to make 4 assembled quesadillas.

Cook

Heat a large nonstick skillet or griddle over medium-low to medium heat. Add 1/2 tbsp butter and swirl to coat. Place one assembled quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and cheese starts to melt. Add remaining 1/2 tbsp butter around the edge of the quesadilla, flip carefully using a spatula, and cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and let rest 1 minute. Repeat with remaining quesadillas, adding more butter as needed.

Using a sharp knife or pizza cutter, cut each quesadilla into 3 or 4 wedges. Keep warm in a low oven (100–120°C / 200–250°F) on a baking sheet while finishing the rest.

Place shredded lettuce in a small bowl and set out bowls of sour cream, salsa, and guacamole for serving. To serve, top each wedge with a small spoon of salsa, a dollop of sour cream and guacamole as desired, and a handful of shredded lettuce either on the side or inside each bite.

Serve immediately while quesadillas are hot and cheese is melty.