Quesadilla Fiesta Recipe

Prep and marinate chicken

Trim any excess fat from the chicken breasts and slice them horizontally into 1/4–1/2-inch strips or bite-size pieces. In a bowl combine 1 tbs olive oil, cumin, chili powder, garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss the chicken in the spice mixture and let sit 10–15 minutes (or up to 1 hour refrigerated) to marinate.

Cook the chicken

Heat a skillet or grill pan over medium-high heat. Add the remaining 1 tbs olive oil. When hot, add the chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until browned and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 3 minutes, then shred or chop into smaller pieces if desired.

Assemble quesadillas

Wipe the pan clean and return to medium heat. Butter one side of a tortilla lightly (or brush with oil). Place the tortilla butter-side-down in the pan. Sprinkle about 1/2 cup shredded cheese over half the tortilla, top with about 1/4 of the cooked chicken, drizzle roughly 2 tbs burrito sauce over the chicken, then sprinkle another 1/4 cup cheese on top of the filling. Fold the empty half of the tortilla over the filling to form a half-moon.

Cook until golden and melty

Cook the folded quesadilla 2–3 minutes until the underside is golden brown. Carefully flip with a spatula and cook the other side 2–3 minutes until golden and the cheese is fully melted. Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat to make 4 quesadillas total using remaining tortillas, chicken, cheese, and burrito sauce. Keep finished quesadillas warm in a low oven (200°F / 95°C) on a baking sheet while you finish others.

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 2 tbs lime juice, and 1/2 tsp salt in a bowl. Taste and adjust seasoning or lime. Let sit at room temperature 10 minutes for flavors to meld. Refrigerate if making ahead.

Cut the avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork leaving some texture. Add 1 tbs lime juice, 1/2 tsp salt, 1/4 tsp pepper, and the optional small amount of diced red onion and chopped cilantro if using. Stir to combine and taste—adjust lime or salt as desired. Keep covered with plastic wrap touching the surface to prevent browning until serving.

Plate 1 quesadilla (3 wedges) per person or shareable portions, spoon pico de gallo and guacamole on the side, and add a dollop of sour cream. Garnish with cilantro leaves and lime wedges. Extra burrito sauce may be served on the side for dipping.