The Mighty Quesadilla Recipe

Prepare and season chicken

Trim any fat from the chicken breasts and slice each breast horizontally into two thinner cutlets if thick. Pat dry. In a bowl toss chicken with 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp ground cumin, 0.5 tsp chili powder and 1 tablespoon lime juice. Let sit 10 minutes while you prep vegetables.

Slice vegetables

Peel and thinly slice the yellow onion. Core, seed and thinly slice the red and green bell peppers into 1/4-inch strips.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet or grill pan over medium-high heat. Add seasoned chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Sauté vegetables

In the same skillet add remaining 1 tablespoon oil. Add sliced onion and peppers, season with a pinch of salt, and sauté over medium heat 5–7 minutes until softened and slightly charred at edges. Remove from pan and set aside.

Warm refried beans

Place refried beans in a small saucepan over low heat. Stir frequently until warmed through, about 3–5 minutes. If very thick, add 1–2 tablespoons water to loosen to a spreadable consistency. Taste and adjust salt.

Combine 1/2 cup mayonnaise, 2 tbs sour cream, 1 tsp finely chopped chipotle in adobo, 1/2 tsp smoked paprika, 1 tsp lime juice, 1/2 tsp honey and 1/4 tsp salt in a small bowl. Whisk until smooth. Taste and adjust heat by adding more chipotle if desired. Chill until ready to serve.

Assemble quesadilla

Spread about 2 tablespoons warmed refried beans evenly over one half of a flour tortilla. Layer 1/4 of the sliced grilled chicken and a portion of sautéed onions and peppers on top of the beans. Sprinkle 1/2 cup shredded mozzarella over the chicken and vegetables. Drizzle about 1 tablespoon of the special spicy sauce over the cheese (optional). Fold the tortilla in half to close.

Cook quesadilla

Heat a large nonstick skillet or griddle over medium heat and melt 1/2 tablespoon butter or brush with oil. Place the folded quesadilla seam-side down and cook 2–3 minutes until golden brown and cheese begins to melt. Flip carefully and cook another 2 minutes until the second side is golden and cheese is fully melted. Repeat with remaining tortillas, adding more butter/oil as needed. Press gently with a spatula for even contact.

Rest and cut

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each into 3–4 wedges with a sharp knife or pizza cutter.

Arrange quesadilla wedges on a platter. Serve with 1 cup tomato salsa, 1/2 cup sour cream, 1 cup guacamole and remaining special spicy sauce on the side. Garnish with chopped cilantro and lime wedges. Offer extra lime to squeeze over servings.