Quesadilla Recipe

Prepare vegetables

Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil. When hot, add the thinly sliced onion and red bell pepper. Sauté, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes.

Season the vegetables with 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon ground cumin during the last minute of cooking. Remove the pan from heat and transfer vegetables to a bowl to cool slightly.

If using cooked chicken, toss the shredded chicken with the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper and the remaining 0.0 tbs of cumin (the cumin was fully used above). Mix in chopped cilantro and set aside. If not using chicken, omit this step.

Combine shredded cheddar and Monterey Jack cheeses in a bowl and gently mix so cheeses are evenly distributed.

Assemble and cook quesadillas

Wipe the skillet clean and return to medium-low heat. Add 1/2 tablespoon butter and swirl to coat. Place one tortilla in the skillet. Sprinkle about 3/4 cup of the cheese mixture evenly over half the tortilla. Top the cheese with about 1/4 cup sautéed peppers and onions and 1/4 cup shredded chicken (if using). Fold the empty half of the tortilla over the filling to form a half-moon.

Cook until the bottom is golden brown and the cheese starts to melt, about 2–3 minutes. Add another 1/2 tablespoon butter around the edges of the tortilla or lift briefly to let butter melt under it, then carefully flip the quesadilla using a spatula. Cook the second side until golden brown and cheese is fully melted, another 1.5–2 minutes. Adjust heat to prevent burning.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat the process with remaining tortillas and filling, adding the remaining 1/2 tablespoon butter in the skillet as needed. You should get 4 quesadillas total (8 wedges).

Serve each quesadilla wedge with a spoonful of salsa and a dollop of sour cream. Garnish with extra chopped cilantro and a lime wedge on the side for squeezing over the quesadilla.