How to Make a Quesadilla Step by Step

Ingredients

• 1 piece Flour Tortilla (8‑inch flour tortilla, soft)
• 1 tablespoon Unsalted Butter (softened, for light coating)
• 0.5 cup Sharp Cheddar Cheese (shredded)
• 0.5 cup Pepper Jack Cheese (shredded)
• 0.5 cup Cooked Chicken (shredded, seasoned)
• 0.25 cup Black Beans (rinsed and drained)
• 2 tablespoons Sliced Olives (optional, add before flip)
• 1 tablespoon Fresh Jalapeño Slices (optional)
• 1 tablespoon Shredded Lettuce (optional, add before flip)
• 2 tablespoons Sour Cream (for serving)
• 2 tablespoons Guacamole (for serving)
• 2 tablespoons Pico de Gallo (for serving)

Instructions

1. Butter the tortilla edge

   Spread a very thin layer of softened butter around the outer rim of the tortilla.

   Time: PT1M

2. Preheat the skillet

   Place the cast‑iron skillet over medium‑high heat and let it warm for about two minutes.

   Time: PT2M

3. Assemble cheese and fillings

   Lay the tortilla in the hot skillet, sprinkle shredded sharp cheddar and pepper jack all the way around the edge, then place shredded chicken and black beans on one half of the tortilla.

   Time: PT3M

4. Cook first side

   Let the tortilla cook until the cheese is fully melted and the bottom is golden‑brown, about three minutes.

   Time: PT3M

5. Add optional toppings

   If using, scatter sliced olives, fresh jalapeño, or shredded lettuce over the cheese before flipping.

   Time: PT30S

6. Flip and finish cooking

   Using a spatula, carefully flip the quesadilla and cook the other side for another one to two minutes until crisp and the cheese is fully gooey.

   Time: PT2M

7. Rest briefly

   Remove the quesadilla from the pan and let it sit for about 30 seconds before cutting.

   Time: PT30S

8. Cut into triangles

   Place the quesadilla on a cutting board and cut into 3‑4 wedges.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

40g

Fat

20g

Fiber

5g