About this Dish
A folded tortilla melted around cheese and your choice of filling, griddle-crisped.
History & Origin
Quesadillas date to colonial Mexico, when Spanish-introduced cheese met the native tortilla — now one of the country's most versatile everyday street foods.
IngredientsServes 3
🫓Large flour tortillas, 2 (25cm/10-inch)
🧀Oaxaca or mozzarella cheese, 150g shredded
🍗Cooked chicken breast, 150g shredded
🫑Green bell pepper, 1 small thinly sliced
🧅White onion, half thinly sliced
🌶️Pickled jalapeños, 2 tablespoons sliced
🧄Garlic powder, half teaspoon
🫒Vegetable oil or butter, 1 tablespoon
🥑Ripe avocado, 1 sliced for serving
🍅Sour cream and salsa, for serving
Method
1
Heat a dry skillet or griddle over medium heat. Add a tiny drizzle of oil and sauté the sliced onion and bell pepper for 4–5 minutes until softened and lightly golden, then season with the garlic powder and set aside.2
Lay one flour tortilla flat on a clean surface. Scatter half the shredded cheese evenly over one half of the tortilla only, then layer on the cooked chicken, sautéed vegetables, and jalapeños.3
Add the remaining cheese on top of the filling — this acts as glue to hold everything together. Fold the empty half of the tortilla over the filling to form a half-moon shape and press down gently.4
Heat your skillet or griddle over medium heat and add half a tablespoon of butter or oil. Place the folded quesadilla in the pan and cook for 2–3 minutes until the bottom is golden and crispy.5
Carefully flip the quesadilla using a wide spatula and cook the other side for another 2–3 minutes until equally golden and the cheese is completely melted inside. Press down lightly with the spatula for even crisping.6
Slide the quesadilla onto a cutting board and let it rest for 1 minute before cutting into 3 wedges with a sharp knife or pizza cutter. Serve immediately with sliced avocado, sour cream, and salsa on the side.User Reviews
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