Quesadillas Recipe

Season

Cut the chicken breasts into 1/2-inch strips or bite-sized pieces. In a bowl, toss the chicken with 1 tablespoon olive oil, 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Cook

Heat a 10-inch skillet over medium-high heat. Add the seasoned chicken in a single layer (no crowding). Cook until browned and cooked through, about 4–6 minutes, stirring halfway. Internal temperature should reach 165°F (74°C). Remove from pan and let rest for 3 minutes, then roughly shred or chop to small pieces.

Combine cheeses in a bowl and toss to blend evenly.

Heat a large nonstick skillet or griddle over medium heat and brush lightly with 1 teaspoon vegetable oil or melt 1 teaspoon butter to coat surface.

Working one quesadilla at a time, spread about 1/3 cup of the cheese mixture over half of a tortilla. If making chicken quesadillas, distribute about 1/3 cup cooked chicken evenly over the cheese. Sprinkle another 1–2 tablespoons of cheese on top of the chicken to help it bind.

Fold the tortilla over to enclose the filling (forming a half-moon).

Add 1/2 tablespoon of butter to the skillet and swirl to melt. Place the folded quesadilla seam-side down in the pan. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Press gently with a spatula.

Flip carefully and cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. If cooking multiple quesadillas, reduce heat to medium-low to avoid burning, and add more butter as needed between batches.

Transfer to a cutting board and let rest 1 minute, then slice each quesadilla into 3 wedges using a sharp knife or pizza cutter.

Arrange quesadilla wedges on a plate. Serve with sour cream, pico de gallo or salsa, guacamole, chopped cilantro, and lime wedges on the side. Squeeze lime over as desired.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over low heat to keep tortilla crisp.