Hell’s Kitchen Quesadilla Recipe

Prep vegetables and chicken

Thinly slice the red and green bell peppers and yellow onion. Seed (if desired) and thinly slice the jalapeño. Shred or chop the cooked chicken into bite-size pieces. Grate or shred cheeses if not pre-shredded.

Crack eggs into a bowl and whisk lightly with a pinch of salt and pepper; set aside.

Sauté vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Sauté, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Add the sliced jalapeño during the last 2 minutes. Season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin. Stir to combine.

Add chicken

Push the vegetables to one side of the pan and add the shredded chicken to the empty space. Drizzle the remaining 1 tablespoon olive oil over the chicken, toss to warm through and coat in the spices, and cook 2–3 minutes until heated. Mix the chicken and vegetables together, taste, and adjust seasoning as needed.

Scramble eggs into filling

Reduce heat to medium. Push the chicken-vegetable mixture to the side of the pan, add a small pat of butter if desired, then pour the whisked eggs into the cleared space. Scramble the eggs gently until just set (they should remain slightly soft) — about 1–2 minutes. Fold the eggs into the chicken and vegetable mixture so everything is combined and evenly distributed. Remove the filling from the pan to a bowl and keep warm.

Assemble

Heat a clean large nonstick skillet or griddle over medium heat. Lay one flour tortilla flat. Sprinkle a thin layer (about 1/4 cup) of the Monterey Jack and cheddar on half of the tortilla to help bind, then add about 3/4 cup of the warm chicken-egg-pepper filling evenly over the cheese. Top the filling with another light sprinkle (about 1/4 cup) of the mixed cheeses. Fold the tortilla over to create a half-moon.

Cook

Melt about 1/2 tablespoon butter in the preheated skillet. Carefully transfer the assembled quesadilla to the skillet seam side down. Cook for 2–3 minutes until the bottom is golden and crisp. Using a spatula, flip the quesadilla and cook another 2–3 minutes until the other side is golden and the cheese is fully melted. Reduce heat slightly if tortilla is browning too fast before cheese melts. Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat assembly and cooking with remaining tortillas and filling. Add more butter to the pan as needed (about 1/2 tablespoon per quesadilla).

Plate quesadilla wedges and garnish with chopped cilantro (if using). Serve immediately with bowls of guacamole, sour cream, and salsa and lime wedges on the side. Recommend 1 quesadilla (3 wedges) per 1–2 people depending on appetite; split condiments as desired.

Storage: Refrigerate any leftover filling and tortillas separately for up to 3 days. Reheat assembled quesadillas in a 375°F (190°C) oven for 8–10 minutes or in a skillet over medium heat until warmed and crisp.