Chicken & Cheese Quesadilla Recipe

Quesadilla

1. 1

   Prepare chicken filling

   Place the cooked chicken in a medium bowl. Add ground cumin, smoked paprika, salt, and black pepper. Toss to combine so the spices coat the chicken evenly. Stir in the sliced green onions and chopped cilantro. Taste and adjust seasoning if needed.

2. 2

   Preheat skillet

   Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat the pan.

3. 3

   Assemble quesadilla

   Lay one flour tortilla flat on a clean surface. Sprinkle about 1/4 cup shredded cheddar evenly over half of the tortilla, then 1/2 cup of the seasoned chicken, then 1/4 cup shredded Monterey Jack on top of the chicken. Fold the empty half of the tortilla over to cover the filling, creating a half-moon. Repeat to assemble remaining tortillas (you should make 4 half-moon quesadillas).

4. 4

   Cook quesadilla

   Add 1/2 tablespoon butter to the preheated skillet and swirl to melt. Place one assembled quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip and add remaining 1/2 tablespoon butter to the pan if needed. Cook another 2–3 minutes until the second side is golden and cheese is fully melted. Reduce heat slightly if the tortilla browns too quickly before cheese melts. Repeat with remaining quesadillas, adding butter as needed.

5. 5

   Finish and serve

   Transfer cooked quesadilla to a cutting board. Let rest 1 minute, then slice into 3 wedges. Repeat with the rest. Serve hot with lime wedges and optional sour cream, salsa, and guacamole on the side.