What kind of cheese is best for quesadillas?

Queso Oaxaca (pronounced wah-HAH-kah ) is the gold standard melting cheese for traditional quesadillas if you can find it. For this recipe, Monterey Jack melts smoothly without turning greasy, so it's great for structure. Cheddar brings extra flavor that Jack doesn't have on its own, but Colby Jack, pepper Jack, cheddar jalapeño, and habanero cheddar work great for flavor and/or extra spice. Using a combination of cheeses gets you a clean melt and great flavor. Whichever you choose, grate it yourself from a block, because bagged shredded cheese is coated to keep it from clumping and those coatings work against a smooth melt.

Can you make quesadillas with corn tortillas?

Yes! The traditional Mexican quesadilla isn't made from a cooked tortilla at all. It's fresh masa dough (corn tortilla dough), pressed, filled, folded, then griddled on a comal or fried, which is why it comes out crispy outside and soft inside in a way a reheated corn tortilla can't match. The average size is usually 6 to 7 inches (15 to 18 cm), and the pressed masa dough is used right after being flattened in the tortilla press. If you're using pre-made corn tortillas, warm them first in a pan with a little oil the same way you do for tacos so they stay pliable, then either fold one in half around the filling or sandwich the filling between two flat tortillas. Both are normal. Cold corn tortillas straight from the refrigerator will crack.

What size tortilla should I use for quesadillas?

Medium 8-inch (20cm) tortillas are the sweet spot for a folded quesadilla. They hold a quarter of the filling in this recipe, two of them fit in a skillet at once, and they flip without buckling. That said, a 10-inch tortilla is also still suitable for slightly larger quesadillas. Burrito size tortillas (12 to 14 inches ) are too large to fold and still fit most skillets, and small street taco size tortillas can't hold much filling.

How do you flip a quesadilla without it falling apart?

Get a wide spatula all the way underneath, past the fold, so you are supporting the whole quesadilla instead of lifting one edge. Turn it in a single motion. It also helps to have cheese on both the bottom and the top of the filling, because as the top layer melts it seals the quesadilla shut. Flipping a quesadilla too soon before it's become golden and crispy on the first side makes it really difficult to flip over without the fillings spilling out.

Why is my quesadilla soggy instead of crispy?

Usually this means there's too much fat (oil or butter) in the pan, or the heat is too low for too long. You want just enough oil or butter to crisp the tortilla, not enough to fry it, and you want to start at medium so the outside blisters before you drop the heat to let the cheese finish melting. Wet fillings are another culprit, so drain anything with a lot of liquid before adding it to the filling.

Can I use rotisserie or leftover chicken?

Yes. You will lose the achiote and citrus flavor that makes these taste like a taqueria, but leftover grilled chicken or a rotisserie bird pulled off the bone both work well on a busy night.

Chicken Quesadilla Recipe (Pollo Asado Quesadillas)

Name: Pollo Asado Quesadillas (Mexican Grilled Chicken)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups (8 ounces) cooked pollo asado chicken, sliced or diced (227g) (about 2 medium breasts or 3 smaller thighs); 1 tablespoon extra-virgin olive oil (15g); 1/2 cup white onion, sliced (115g) (about 1/2 large onion); 1/4 cup white onion, finely diced (60g) (about 1/4 large onion); 1/2 cup Cubanelle or bell peppers, thinly sliced (115g) (about 2 medium Cubanelles, or 1 red or green bell pepper); 1 cup cooked corn kernels cut off the cob (160g) (sub cooked frozen sweet corn); 2 shallots, sliced thinly and quick pickled (recipe follows); 3/4 cup cheddar cheese, shredded, mild or sharp (85g); 3/4 cup Monterey Jack cheese, shredded (85g); 4 medium 8-inch (20cm) whole wheat or regular flour tortillas; Butter or oil, for cooking the quesadillas; 2 shallots, sliced thinly (substitute red onion); Juice from 1/2 lime; Salt to taste; Fresh cilantro; Fresh salsa; Guacamole; Sour cream, Mexican crema, or crème fraîche; Shredded iceberg lettuce; Valentina or Cholula hot sauce

Description

Crispy chicken quesadillas packed with juicy, tender pollo asado, sweet corn, peppers, and melty cheese. Bold, balanced flavors, served with salsa fresca, guacamole, and sour cream.

Ingredients

Units

For the Quesadillas:

2 cups (8 ounces) cooked pollo asado chicken, sliced or diced (227g) (about 2 medium breasts or 3 smaller thighs)
1 tablespoon extra-virgin olive oil (15g)
1/2 cup white onion, sliced (115g) (about 1/2 large onion)
1/4 cup white onion, finely diced (60g) (about 1/4 large onion)
1/2 cup Cubanelle or bell peppers, thinly sliced (115g) (about 2 medium Cubanelles, or 1 red or green bell pepper)
1 cup cooked corn kernels cut off the cob (160g) (sub cooked frozen sweet corn)
2 shallots, sliced thinly and quick pickled (recipe follows)
3/4 cup cheddar cheese, shredded, mild or sharp (85g)
3/4 cup Monterey Jack cheese, shredded (85g)
4 medium 8-inch (20cm) whole wheat or regular flour tortillas
Butter or oil, for cooking the quesadillas

For the quick pickled shallots:

2 shallots, sliced thinly (substitute red onion)
Juice from 1/2 lime
Salt to taste

Optional for serving:

Fresh cilantro
Fresh salsa
Guacamole
Sour cream, Mexican crema, or crème fraîche
Shredded iceberg lettuce
Valentina or Cholula hot sauce

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the quick pickled shallots. Mix the pickled shallot ingredients together and let them rest while you prep everything else.
Caramelize the onion and peppers. Heat the oil in a skillet over medium heat. Add the sliced onion and peppers and sauté, stirring occasionally, for 8 to 9 minutes, until lightly caramelized. Transfer to a bowl and set aside.
Warm the chicken. If the pollo asado has been refrigerated, add it to the same skillet over medium heat and sauté until warmed through, about 2 minutes.
Assemble the quesadillas. Lay a tortilla flat on a cutting board or large plate. Spread about 2 to 3 tablespoons of cheese over one half, leaving a clean border at the edge. Layer on 1/4 of each of the following: chicken, finely diced onion, caramelized onion and pepper, corn, and pickled shallots. Finish with about 2 to 3 tablespoons of cheese, which melts into the top and seals the quesadilla shut. Fold the empty half over and press firmly, tucking back in anything that falls out. Repeat with the remaining tortillas.
Cook the quesadillas. Add a drizzle of olive oil or a small pat of butter to a well-seasoned cast iron skillet over medium heat. Set one quesadilla in the pan with its rounded edge following the curve of the skillet, then add a second facing the opposite direction so both fit. Press down to flatten. If filling spills out, push it back in with a spatula and enjoy any crispy bits that don't make it. Cook for about 2 minutes, reduce the heat to medium-low, and cook about 2 minutes more. Flip each quesadilla carefully with a large spatula and cook 2 to 3 minutes longer, until golden brown and crisp and the cheese has melted.
Rest, cut, and serve. Rest the quesadillas on a cutting board for a few minutes before cutting. If you're cooking for a crowd, hold the finished ones in a preheated 190°F/90°C oven on a sheet pan, or even better, on a wire rack set inside a sheet pan, so they stay hot without going soft underneath. Cut each quesadilla into 2 or 3 wedges. Two pieces are easier to eat without the filling falling out; three gives you the traditional smaller pie-shaped wedges. Serve with your favorite toppings. Enjoy!

Notes

Make the chicken in advance. Plan ahead, because the chicken needs to marinate before it's grilled. You can cook it, slice it, and refrigerate it up to 4 days ahead, so dinner comes together fast.

Pickle the shallots ahead of time. They only need the time it takes to prep everything else, but they can be made up to 4 days in advance and kept in the refrigerator.

Assemble ahead. Build the quesadillas through folding, stack them with a sheet of parchment between each one, and refrigerate. Let them sit at room temperature in a single layer for 30 to 45 minutes before cooking so the filling has time to warm through before the outside browns.

Store leftovers. Refrigerate cooked quesadillas in an airtight container for up to 4 days.

Reheat them crisp. A skillet over low to medium-low heat brings the outside back to golden. Cover it with a lid for the first 5 minutes or so to let the filling warm through more quickly, then take the lid off, flip the quesadilla, and heat a few minutes more until everything is melty, crispy, and delicious. To reheat several at once, use a 350°F/175°C preheated oven with the quesadillas on a wire rack set in a sheet pan for 8 to 12 minutes. The microwave is faster, but the tortilla turns soft if texture matters to you.

Freeze a batch. Cool the quesadillas completely, wrap them individually, and freeze in an airtight container for up to 4 months. Thaw overnight in the refrigerator before reheating

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, Meat + Chicken
Method: Skillet
Cuisine: Mexican, Mexican + Tex-Mex

Nutrition

Serving Size: 1 Quesadilla
Calories: 520
Sugar: 6g
Sodium: 663mg
Fat: 29g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 5g
Protein: 28g
Cholesterol: 81mg