Quesadillas Recipe

Prepare chicken and aromatics

If using leftover or rotisserie chicken, shred into bite-size pieces until you have about 2 cups. Finely chop the onion and red bell pepper and chop the cilantro.

Mix filling

In a medium bowl combine shredded chicken, both cheeses, chopped onion, chopped red bell pepper, cilantro, ground cumin, chili powder, salt, pepper and lime juice. Stir until evenly distributed. The mixture should be moist but not soupy; adjust salt or lime to taste.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon of the oil to the pan and let it warm for 30 seconds. Reduce heat to medium-low when ready to cook quesadillas to avoid burning while melting cheese.

Assemble first quesadilla

Lay one flour tortilla flat on a cutting board. Spread about 1/4 of the filling evenly over half of the tortilla, leaving a 1/4-inch border. Fold the other half of the tortilla over the filling to form a half-moon.

Cook quesadilla

Add 1/2 tablespoon butter and a few drops of oil to the skillet and swirl to coat. Carefully transfer the folded quesadilla to the skillet. Cook 2 to 3 minutes on the first side, pressing gently with a spatula, until golden brown and the cheese begins to melt. Flip and cook another 2 minutes until both sides are golden and cheese is fully melted. Transfer to a cutting board and let rest 1 minute before slicing. Repeat with remaining tortillas and filling, adding more butter/oil as needed.

Finish and keep warm

If cooking multiple quesadillas, keep finished ones on a baking sheet in a 200°F (95°C) oven to stay warm while you finish the rest.

Serve

Cut each quesadilla into 3 or 4 wedges. Serve immediately with sour cream, salsa, guacamole and lime wedges on the side. Optionally garnish with extra chopped cilantro.