Recipe: Kickin’ Quesadillas?

These quesadillas have a little extra kick courtesy lime tequilla sauce

Credit: Flickr/hoveringdog

Quesadillas made even more delicious with lime tequilla sauce

This quesadilla recipe is from Ann Kirsebom, a talented chef with amazing creativity and the mastermind behind Tequi-Lime Sauce, along with many other fantastic condiments on the market

I encourage you to experiment with all of Chef Ann’s products — they will not disappoint.


  • 5 oz. grated jalapeño jack cheese (or a mix of goat and jack cheese)

  • 1/4 cup finely chopped red onion

  • 1/2 roasted red bell pepper, seeded and diced

  • 1 tsp. minced fresh cilantro (more or less as desired)

  • 5 oz. cooked shrimp or shredded cooked 

  • 1 papaya, seeded and finely chopped

  • 6 (8-inch) flour tortillas

  • Tequi-Lime Sauce

  • 2 Tbsp. vegetable oil or melted butter


  1. In a medium bowl, mix together cheese, onion, red bell pepper, cilantro, shrimp or chicken, papaya and salt and pepper to taste.
  2. Generously brush Tequi-Lime Sauce over tortillas.
  3. Place filling in a half circle on each tortilla — do not put filling any closer than 1/2 inch to the outer edge.
  4. Fold tortillas in half.
  5. Brush tortillas with oil or butter.
  6. Place on a barbecue preheated to medium-high (lightly oil rack just before cooking) or in a preheated lightly oiled grill pan or nonstick skillet.
  7. Cook each quesadilla 2 to 3 minutes on each side or until golden brown.
  8. Serve with additional Tequi-Lime Sauce.

Makes 6 quesadillas.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.