Chicken Quesadilla Recipe

Prepare chicken

If using leftover cooked chicken, shred or dice into bite-sized pieces. If starting from raw, grill or pan-sear 2 boneless skinless chicken breasts (about 1 lb) seasoned with 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp ground cumin, and 1/4 tsp smoked paprika until internal temp reaches 165°F, then let rest 5 minutes and shred.

Season filling

Place shredded/diced chicken in a bowl. Add 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper and mix to coat evenly.

Prep vegetables

Finely dice 1/2 small onion and the tomato. Stir the diced onion, tomato, and 2 tablespoons chopped cilantro into the seasoned chicken.

Assemble quesadillas

Lay one flour tortilla flat. Sprinkle about 1/2 cup shredded cheddar Jack evenly over half the tortilla (this helps glue it). Spoon 1/2 cup of the chicken-vegetable mixture on top of the cheese, then sprinkle another 1/4 cup cheese over the filling. Fold the tortilla in half to enclose. Repeat to make 4 quesadillas.

Cook quesadillas

Heat a large nonstick or cast-iron skillet over medium heat and add 1/2 tablespoon oil or butter. Place one folded quesadilla in the skillet and cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip and cook another 2–3 minutes until the second side is golden and cheese is fully melted. Use additional oil/butter as needed and cook remaining quesadillas. Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 3 wedges.

Char vegetables

Place jalapeños and the Roma tomato on a hot dry skillet or directly over a gas flame. Turn occasionally until skins are blackened and blistered all over, about 6–8 minutes total. Alternatively, broil on high for 6–8 minutes, turning once.

Cool and peel

Transfer charred vegetables to a bowl and cover with plastic wrap or a lid for 5 minutes to steam — this loosens skins. Remove skins from tomato and jalapeños (peeling optional for extra char flavor), stem and seed the jalapeños if you want milder salsa, and roughly chop.

Blend salsa

In a small food processor or blender add the charred tomato, chopped jalapeños, 1/4 small diced onion, 1 clove garlic, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, and 1/2 teaspoon salt. Pulse to desired consistency. Add up to 1 tablespoon water if needed to thin. Taste and adjust salt or lime.

Arrange quesadilla wedges on a platter. Spoon fire-roasted jalapeño salsa into a small bowl and place alongside. Serve with 1/2 cup sour cream, lime wedges, and extra cilantro for garnish. Squeeze lime over quesadillas if desired and enjoy warm.