Quesadillas Recipe

Marinate the chicken

In a bowl, combine 1 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Rub the mixture over the 1 lb chicken breasts. Let sit 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Grill or pan-sear the chicken

Preheat a grill or a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly or shred with forks.

Cut the avocados in half, remove pits and scoop flesh into a bowl. Add 1 tbs lime juice, 2 tbs finely diced red onion, 1 tbs chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 minced jalapeño. Mash with a fork to your desired texture (smooth with some chunks). Taste and adjust salt or lime.

Combine 1 cup diced tomatoes, 2 tbs diced onion, 1 tbs chopped cilantro, 1 tbs lime juice, 1/4 tsp salt and 1/4 minced jalapeño (if using) in a bowl. Stir and let sit 10–15 minutes to meld flavors.

Heat a large skillet or griddle over medium heat. Lightly butter or oil one side of a tortilla.

Place the tortilla buttered-side down on the skillet. Sprinkle about 1/2 cup shredded cheese over half the tortilla, top with a quarter of the sliced/shredded grilled chicken, and a thin layer of guacamole (about 2 tbs) if you prefer it inside. Add another 2–3 tbs shredded cheese on top of the chicken to help seal.

Fold the tortilla over to create a half-moon. Cook 2–3 minutes until the bottom is golden and cheese begins to melt, then carefully flip and cook another 1–2 minutes until golden and cheese is fully melted. Repeat to make 4 quesadillas.

Transfer quesadillas to a cutting board and let rest 1 minute. Slice each into 2–3 wedges.

Serve hot with pico de gallo spooned on top or on the side, guacamole on the side (reserve a small portion inside if desired), and 1/2 cup sour cream for the plate.