Quick Recipe Version (TL;DR)

Yield: 4 large quesadillas (serves 4)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

1 lb (454 g) lamb shoulder or leg steak, trimmed and cut into 1/4-inch (6 mm) pieces
4 tbsp extra-virgin olive oil, divided
8 garlic cloves, thinly sliced
1 tsp kosher salt, plus more to taste
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes (optional)
1/4 cup (60 ml) dry white wine (or low-sodium chicken broth)
1 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
4 (10-inch) flour tortillas
2 cups (about 8 oz / 225 g) shredded Oaxaca or Monterey Jack cheese
1 medium jalapeño, thinly sliced (or 1/3 cup pickled jalapeños, drained)
2 tbsp unsalted butter (or 2 tsp oil) for griddling

Do This

1. Pat lamb dry; season with 1 tsp salt and paprika.
2. Sauté lamb in 2 tbsp oil over medium-high heat, 4–6 minutes.
3. Add garlic and remaining 2 tbsp oil; cook 60–90 seconds until fragrant (don’t brown).
4. Deglaze with wine; simmer 1–2 minutes. Finish with lemon and parsley.
5. Build quesadillas: tortilla + cheese + lamb + jalapeños + more cheese + tortilla.
6. Griddle in butter over medium heat, 3–4 minutes per side, until deeply golden and crisp.
7. Rest 2 minutes, slice into wedges, serve hot.

Why You’ll Love This Recipe

Big flavor, simple method: the “al ajillo” garlic-oil technique makes the lamb taste restaurant-level with pantry ingredients.
Crispy outside, stretchy inside: a hot griddle turns tortillas shatter-crisp while cheese melts into the filling.
Customizable heat: go mild with a few fresh slices, or spicy with pickled jalapeños and extra chile flakes.
Weeknight-friendly: ready in about 35 minutes, and the filling can be made ahead.

Grocery List

Produce: garlic (8 cloves), jalapeño (1), parsley (1 small bunch), lemon (1)
Dairy: Oaxaca or Monterey Jack cheese (8 oz / 225 g), unsalted butter (2 tbsp)
Protein: lamb shoulder or leg steak (1 lb / 454 g)
Pantry: flour tortillas (4 large), extra-virgin olive oil, smoked paprika, crushed red pepper flakes (optional), dry white wine (or low-sodium chicken broth), kosher salt

Full Ingredients

Garlic-Sautéed Lamb “Al Ajillo” Filling

1 lb (454 g) lamb shoulder or leg steak, trimmed and cut into 1/4-inch (6 mm) pieces
1 tsp kosher salt
1/2 tsp smoked paprika
4 tbsp (60 ml) extra-virgin olive oil, divided
8 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes (optional)
1/4 cup (60 ml) dry white wine (or low-sodium chicken broth)
1 tbsp fresh lemon juice
1/4 cup (10 g) chopped fresh parsley (leaves and tender stems)

Quesadillas

4 (10-inch / 25 cm) flour tortillas
2 cups shredded Oaxaca cheese or Monterey Jack (about 8 oz / 225 g)
1 medium jalapeño, thinly sliced (or 1/3 cup pickled jalapeños, drained)
2 tbsp unsalted butter, divided (or 2 tsp oil for griddling)

For Serving (Optional, but Recommended)

1/2 cup sour cream or Mexican crema
1/2 cup salsa verde or your favorite salsa
Lime wedges

Step-by-Step Instructions

Step 1: Prep the lamb and flavor base

Pat the lamb pieces dry with paper towels (this helps them brown instead of steam). Season with 1 tsp kosher salt and 1/2 tsp smoked paprika. Thinly slice the 8 garlic cloves, slice the jalapeño, and chop the parsley. Keep everything near the stove—this moves quickly once the pan is hot.

Step 2: Brown the lamb

Heat a large skillet (12-inch works best) over medium-high heat for 2 minutes. Add 2 tbsp olive oil. When the oil shimmers, add the lamb in an even layer.

Cook for 4–6 minutes, stirring occasionally, until nicely browned and the lamb reaches 145°F (63°C) for medium (or cook longer to your preferred doneness). If the pan looks dry at any point, reduce heat slightly rather than adding garlic too early.

Step 3: Add garlic “al ajillo” style (fragrant, not browned)

Reduce the heat to medium. Add the sliced garlic, the remaining 2 tbsp olive oil, and 1/4 tsp crushed red pepper flakes (if using). Stir constantly for 60–90 seconds, just until the garlic is fragrant and lightly softened.

Tip: If the garlic starts to take on deep color, lower the heat immediately. Bitter garlic can overpower the whole quesadilla.

Step 4: Deglaze and finish the filling

Pour in 1/4 cup white wine (or broth). Use a wooden spoon to scrape up any browned bits from the pan. Simmer for 1–2 minutes until the liquid reduces and coats the lamb in a glossy, garlicky sheen.

Turn off the heat. Stir in 1 tbsp lemon juice and 1/4 cup chopped parsley. Taste and add a pinch more salt if needed. Transfer the lamb filling to a bowl (so it doesn’t overcook in the hot pan).

Step 5: Assemble the quesadillas for maximum melt

Wipe out the skillet quickly with a paper towel (careful—still hot), or use a clean griddle. Lay out 2 tortillas. On each, sprinkle a thin layer of cheese first (this acts like “glue”). Add about 1/4 of the lamb mixture, then a few jalapeño slices, then another layer of cheese. Top with the remaining tortillas.

Repeat to make 4 quesadillas. Don’t overstuff—too much filling makes flipping harder and can keep the tortillas from crisping.

Step 6: Griddle until crisp and deeply golden

Set the skillet or griddle over medium heat. Add 1/2 tbsp butter (or a small drizzle of oil). When it foams, add one quesadilla (or cook in batches depending on pan size).

Cook for 3–4 minutes on the first side, pressing gently with a spatula to help the cheese melt and the tortilla make contact with the pan. Flip carefully and cook another 3–4 minutes until the second side is deeply golden brown and crisp and the cheese is fully melted.

Repeat with the remaining quesadillas, adding more butter as needed (total 2 tbsp).

Step 7: Rest, slice, and serve

Move cooked quesadillas to a cutting board and let them rest for 2 minutes (this keeps the cheese from sliding out). Slice each into 4 wedges. Serve hot with crema or sour cream, salsa verde, and lime wedges if you like.

Pro Tips

Keep the garlic pale: “Al ajillo” is about fragrant garlic-infused oil. Medium heat and constant stirring keep it sweet and aromatic.
Cheese on both sides of the filling: a little cheese under and over the lamb helps everything stick and melt evenly.
Control the heat: if your tortillas brown before the cheese melts, lower the burner slightly and cover the pan for 30–60 seconds to trap heat.
Slice the lamb small: 1/4-inch pieces tuck into a quesadilla better and keep bites tender.
Don’t skip the rest: 2 minutes makes cleaner slices and less filling loss.

Variations

Smoky chipotle version: add 1 tbsp minced chipotle in adobo to the lamb when you add the garlic; swap jalapeños for pickled red onions.
Herby mint-lime twist: replace half the parsley with chopped mint and add 1 tsp finely grated lemon zest.
Extra-cheesy crust: sprinkle 1–2 tbsp shredded cheese directly into the skillet before adding the quesadilla; it fries into a lacy, crisp edge.

Storage & Make-Ahead

Make-ahead: Cook the lamb filling up to 2 days ahead. Cool completely, then refrigerate in an airtight container. Rewarm gently in a skillet over medium-low heat with 1–2 tsp water or broth to loosen.

Store leftovers: Wrap cooked quesadilla wedges tightly and refrigerate for up to 3 days.

Reheat for crispness: Warm in a dry skillet over medium heat for 2–3 minutes per side (best texture). An oven works too: 375°F (190°C) for 8–10 minutes on a baking sheet.

Freezing: Freeze fully cooled cooked quesadillas (wrapped well) for up to 2 months. Reheat from frozen at 375°F (190°C) for 18–22 minutes, flipping halfway.

Nutrition (per serving)

Approximate, per 1 quesadilla (1/4 of recipe): 670 calories, 36 g protein, 43 g carbs, 40 g fat, 14 g saturated fat, 980 mg sodium, 3 g fiber, 3 g sugar.

Lamb Al Ajillo Quesadillas With Jalapeños and Melted Cheese