Yellow Rose Quesadilla Recipe

Prepare vegetables and chicken

Thinly slice the yellow bell pepper and green onions. If using a whole avocado, slice or mash it now. Shred cooked chicken into bite-sized pieces. If using fresh corn, cut kernels off the cob; if using frozen, thaw and drain.

In a medium bowl combine shredded cheddar and Monterey Jack cheeses, shredded chicken, sliced yellow pepper, corn, green onions and chopped cilantro. Add lime juice, salt and black pepper. Mix thoroughly so the cheese and seasonings are evenly distributed. Taste and adjust seasoning if needed.

Heat a large nonstick skillet or cast-iron pan over medium heat. Add 1 teaspoon butter or a little oil to coat the pan.

Place one flour tortilla on a clean work surface. Spoon about 1/2 to 3/4 cup of the filling evenly over half of the tortilla, spreading to the edge but leaving a small rim so it doesn't spill when folding. Fold the tortilla in half over the filling to form a half-moon. Repeat to assemble remaining quesadillas.

Add 1/2 tablespoon butter or 1 teaspoon oil to the heated pan. Transfer the folded quesadilla to the skillet. Cook 2 to 3 minutes, pressing gently with a spatula, until the bottom is golden brown and crisp. Flip and cook the other side 2 to 3 minutes until golden and cheese is melted. Reduce heat slightly if quesadilla is browning too quickly before cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Repeat cooking with remaining butter/oil and quesadillas. For extra crispness, finish in a 375°F (190°C) oven for 3–4 minutes.

Cut each quesadilla into 3 or 4 wedges with a sharp knife or pizza cutter. Arrange on a platter and garnish with extra chopped cilantro and green onions if desired.

Serve warm with sour cream, salsa or pico de gallo, avocado or guacamole and lime wedges on the side.