Description
The Ultimate Quesadilla is a quick and delicious meal featuring melted cheese and your choice of savory fillings sandwiched between large flour tortillas. Crispy on the outside and gooey on the inside, this recipe combines classic ingredients like cheddar or Monterey Jack cheese with mushrooms, green onions, olives, tomatoes, and tender chicken pieces. Served alongside a simple vinegar-seasoned lettuce salad, it’s perfect for a satisfying lunch or dinner.
Ingredients
Scale
Quesadilla
- 1 large flour tortilla
- Handful of grated cheese (mild or sharp cheddar, or Monterey Jack)
- 1/2 teaspoon olive oil or butter
- Sliced mushrooms (as desired)
- Green onions, sliced (as desired)
- Black olives, sliced (as desired)
- Fresh tomatoes, diced (as desired)
- Cooked chicken pieces, diced (optional, as desired)
Accompaniment
- Iceberg lettuce, thinly sliced (to serve)
- Apple cider vinegar (to taste)
- Salt (to taste)
- Salsa (to serve)
- Sour cream (to serve)
- Guacamole (to serve)
Instructions
- Heat the skillet: Place a large skillet, preferably cast iron, over medium-high heat. Add about 1/2 teaspoon of olive oil or butter to the pan and spread it evenly with a spatula to prevent sticking and promote browning.
- Warm the tortilla: Place one large flour tortilla in the hot pan. Flip the tortilla every 10 seconds several times to warm it evenly and develop air pockets within the tortilla for a light texture.
- Add cheese and toppings: Once pockets of air form, generously sprinkle a handful of grated cheese evenly over the tortilla, taking care that the cheese does not touch the pan directly. Add your choice of additional ingredients—green onion, sliced mushrooms, olives, diced tomatoes, and cooked chicken pieces—layering them evenly but not excessively thick to ensure thorough heating.
- Melt the cheese: Reduce the heat to low and cover the pan with a lid. The residual heat will melt the cheese and brown the tortilla gently. Monitor closely to avoid smoking; if it smokes, remove from heat briefly. Check every minute until the cheese has fully melted.
- Flip and brown: When the cheese is melted, use a spatula to carefully lift one side of the quesadilla and fold it over the other side like an omelet. If the tortilla is not browned yet, increase the heat to high and flip the quesadilla every 10 seconds until it achieves a golden-brown crust on both sides.
- Prepare the lettuce salad: Thinly slice iceberg lettuce and season it with a sprinkle of apple cider vinegar and salt to taste, creating a crisp, tangy accompaniment.
- Serve: Plate the folded quesadilla alongside the dressed lettuce salad. Offer salsa, sour cream, and guacamole for dipping or topping according to preference. Enjoy immediately for the best taste and texture.
- Feedback: Share your thoughts, rating, and any personal twists to the recipe to help others enjoy this delicious quesadilla experience.
Notes
- Keep the quesadilla fillings simple or personalize with favorite toppings to suit your taste.
- Use a cast iron skillet if possible for even heating and perfect crispiness.
- Do not overload with ingredients to ensure everything heats through properly.
- Covering the pan helps melt cheese efficiently without burning the tortilla.
- Quick flipping on high heat at the end enhances the tortilla’s golden crust.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 407 kcal
- Sugar: 0 g
- Sodium: 603 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 56 mg
