The Quesadilla: Simply Scrumptious

The Quesadilla: Simply Scrumptious

Jalisco, Mexico


If I had to choose one type of cuisine to eat for the rest of my life it would probably have to be Mexican food, I’d better as I live in this beautiful country of Mexico. I mean could I ever get tired of that fresh, deliciously seasoned zesty flavor? And the quesadilla, who doesn’t want to live on them? Right up there with the taco. Take a simple tortilla, layered generously with cheese, pan fried to a crisp golden brown and you get something truly scrumptious. So should we take it to the next next level, stuff it not only with cheese but with sautéd peppers, onions, garlic, steak or chicken. Now we’re talking a fully loaded quesadilla,  filled with awesome flavor and cheesiness. So grab your apron, make your choice (steak, chicken or both) and let’s get making some of these babies.



  • 1 lb of Skirt steak or boneless chicken breast
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • Salt and pepper to taste
  • 3 tbsp Olive oil
  • 2 assorted bell peppers


  • 1 red onion, diced
  • 2 cloves of garlic, crushed
  • 2 fresh squeezed limes
  • 3 cups of shredded cheddar and monterey jack cheese
  • Large flour tortillas
  • Brushing butter for tortillas



  • Season steak or chicken with chili powder, cumin, salt and pepper
  • Grill or sauté meat in 1 tbsp olive oil in non-stick skillet over medium-high heat
  • Cook, turning occasionally until fully cooked through, about 6 minutes
  • Cool and slice
  • Transfer to a medium mixing bowl


  • Saute veggies in remaining oil in same skillet
  • Add bell pepper and red onion, saute until tender
  • Add in garlic during last 1 minute
  • Transfer to bowl with steak or chicken
  • Toss in squeezed lime


  • Brush top side of tortillas with melted butter
  • Wipe skillet clean with paper towels
  • Heat skillet over medium heat
  • Toss cheeses together
  • Assemble quesadillas in skillet
  • Cook until bottom is golden brown, then flip and toast the other side


Repeat until all your filling mixture and cheese is gone. Cut each quesadilla into 3 or 4 wedges. Serve warm with sides of beans, guacamole, sour cream or desired toppings. Plus lots of salsa for dipping.



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