Ancho Chicken Quesadilla Recipe

Season the chicken

In a medium bowl, combine ancho chile powder, ground cumin, smoked paprika, garlic powder, kosher salt and black pepper. Add the chicken pieces and toss until evenly coated. Let rest 10 minutes while you prepare the vegetables (or refrigerate up to 2 hours).

Cook onion and poblano

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onion and poblano. Sauté, stirring frequently, until softened and lightly charred, about 6–8 minutes. Season lightly with a pinch of salt. Transfer vegetables to a plate and set aside.

Cook chicken

Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the seasoned chicken in a single layer (work in batches if necessary). Cook without disturbing until browned on one side, about 3 minutes, then stir and cook until chicken is cooked through and internal temperature reaches 165°F (about 5–7 minutes total depending on size). Return the cooked onions and poblanos to the pan, toss to combine and cook 1 minute more to meld flavors. Remove from heat.

Preheat pan

Heat a large nonstick skillet or griddle over medium heat. Have softened butter and tortillas ready.

Assemble quesadillas

Lay one flour tortilla flat. Sprinkle about 1/2 cup shredded cheddar evenly over half of the tortilla. Top the cheese with about 1/4 of the chicken-poblano-onion mixture (roughly 3–4 tablespoons) so the filling is distributed evenly but not overflowing. Add another 1/4 cup cheese on top of the filling (this helps the top tortilla stick). Fold the tortilla in half over the filling to form a semicircle.

Cook quesadillas

Add 1/2 tablespoon of butter to the heated skillet and swirl to coat. Place the folded quesadilla in the pan. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip (use a spatula) and cook the other side 1.5–2 minutes until cheese is fully melted and the tortilla is crisp and golden. Adjust heat as needed to prevent burning. Repeat with remaining tortillas, adding more butter between batches. Keep cooked quesadillas warm on a baking sheet in a 200°F oven if making ahead.

Slice

Remove quesadillas from the pan and let rest 1 minute, then cut each into 3 wedges with a sharp knife or pizza cutter. Serve immediately.

Place crema and guacamole in small bowls for serving. Offer lime wedges and chopped cilantro for garnish. Serve pickled jalapeños or hot sauce on the side. Squeeze a little lime over each quesadilla wedge just before eating if desired.