Build-Your-Own Loaded Quesadilla Bar

Recipe details

Yield

6 people

Prep time

35 minutes

Cook time

25 minutes

Total time

55 minutes

Ingredients

• 12 large Flour tortillas, burrito-size or 10-inch (use corn tortillas for gluten-free)
• 3 cups Shredded Mexican cheese blend, Monterey Jack and cheddar mix
• 2 large Red bell peppers, sliced into strips
• 2 large Green bell peppers, sliced into strips
• 2 medium Yellow onions, sliced into half-moons
• 3 tbsp Olive oil (for sautéing the vegetables)
• 1 tsp Ground cumin
• ½ tsp Chili powder
• to taste Kosher salt
• to taste Black pepper, freshly ground
• 1 (15 oz) can Black beans, drained and rinsed
• 1½ cups Corn kernels, fresh, frozen (thawed), or canned (drained)
• 2 cups Salsa, your favorite variety (pico de gallo, salsa verde, or jarred)
• 1 cup Sour cream
• 2 cups Cooked shredded chicken, rotisserie or poached and shredded (optional, for meat eaters)
• 1 lb Cooked steak, sliced into thin strips (optional, for meat eaters; flank, skirt, or sirloin work well)
• 2 cups Carnitas, cooked and shredded pork shoulder (optional, for meat eaters)
• 2 tbsp Vegetable oil (for grilling the quesadillas)
• ¼ cup Fresh cilantro, chopped (optional, for garnish)
• 2 medium Limes, cut into wedges (optional, for serving)

Instructions

1. Slice 2 large red bell peppers and 2 large green bell peppers into strips.
2. Slice 2 medium yellow onions into half-moons.
3. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
4. Add the sliced red and green bell peppers and sliced yellow onions to the skillet. Sauté, stirring occasionally, until softened and lightly charred at the edges, about 10 minutes.
5. Sprinkle 1 tsp ground cumin, ½ tsp chili powder, and a good pinch of kosher salt and black pepper over the peppers and onions. Stir well and cook for another minute until fragrant. Remove from heat and transfer to a serving bowl.
6. Drain and rinse 1 (15 oz / 425 g) can black beans.
7. If using frozen corn kernels (1½ cups / 225 g), thaw them now. If using canned, drain them.
8. Transfer the black beans and corn to separate small serving bowls.
9. Place 2 cups (480 ml) salsa and 1 cup (240 ml) sour cream in separate small bowls for serving.
10. Chop ¼ cup (15 g) fresh cilantro and cut 2 medium limes into wedges, if using.
11. If serving meat options: arrange 2 cups (300 g) cooked shredded chicken, 1 lb (450 g) cooked steak strips, and 2 cups (300 g) carnitas on separate platters. Keep these on a different area of the table from the vegetarian components if needed.
12. Wrap 12 large flour tortillas in a clean kitchen towel or place in a tortilla warmer. Microwave for 30 seconds to warm, or heat individually on the griddle before assembly.
13. Put 3 cups (340 g) shredded Mexican cheese blend in a serving bowl.
14. Set out all the bowls and platters on the table so everyone can build their own quesadilla. Each person takes a tortilla, adds cheese, their choice of sautéed peppers and onions, black beans, corn, and any meat if desired, then folds the tortilla in half.
15. Heat a large griddle or flat grill pan over medium heat. Brush lightly with vegetable oil (about 1 tsp per quesadilla).
16. Place a folded quesadilla on the griddle. Cook until the bottom is golden and crispy, about 3 minutes, then flip gently with tongs and cook the other side until golden and the cheese is fully melted, another 2 to 3 minutes. If cooking vegetarian and meat quesadillas, use separate pans or cook vegetarian ones first, then wipe the griddle clean before cooking meat ones.
17. Transfer the cooked quesadilla to a cutting board, slice into wedges, and serve immediately. Repeat with remaining quesadillas, adding a bit more oil to the griddle as needed.
18. Serve the quesadilla wedges with bowls of salsa, sour cream, chopped cilantro, and lime wedges on the side.