Quesadilla Recipe

The best thing about these quesadillas is the filling-to-topping balance: sweet, softened bell peppers and onions tucked under plenty of melted cheese, then finished with cool sour cream and bright salsa. I usually use a mild melting cheese such as Monterey Jack, Oaxaca, or a Jack-cheddar blend; with 8 ounces spread across four quesadillas, it melts into the vegetables without completely hiding them. Flour tortillas make this a particularly quick lunch because they brown evenly and stay flexible enough to fold without cracking. Start by slicing the two bell peppers and two onions fairly thinly so they cook in the same amount of time. Sauté them in a lightly oiled skillet over medium heat until tender and just beginning to caramelize, about five to six minutes. That small amount of browning is important—the vegetables become sweeter and give the quesadillas more character than raw, crunchy peppers would. Divide the vegetables and cheese among the tortillas, fold them in half, and cook in the same skillet until the bottoms are golden and the cheese has melted, turning once. The outside should be crisp at the edges but not hard. The main trick is resisting the urge to use high heat. A hot pan can brown the tortilla before the cheese has had time to melt, especially if the filling is generously packed. Medium heat works more reliably, and a teaspoon of oil or butter in the pan is usually enough for each batch. Keep the filled tortillas in a single layer while cooking, and if the cheese is slow to melt, cover the skillet for 30 seconds. Let each quesadilla rest for a minute before cutting; the cheese settles slightly, so the filling is less likely to slide out. Serve these for a fast Mexican-inspired lunch with the two cups of sour cream and one cup of salsa for dipping or spooning over the top. I like a smoky or roasted salsa with the sweet peppers, while a fresh tomato salsa keeps the plate lighter. A simple green salad, sliced avocado, or a little lime-dressed cabbage makes a good accompaniment, though the quesadillas are satisfying on their own. For four servings, cut each one into wedges and bring them to the table immediately—the contrast between the crisp tortilla, soft vegetables, and cool sour cream is best while they are hot.