Chicken Quesadilla Recipe

Prepare fillings

If using leftover cooked chicken, dice into 1/2-inch pieces. If starting from raw chicken, cook 6–8 oz boneless skinless chicken breast or thigh in a skillet over medium heat with 1 tsp oil, seasoning with 1/8 tsp black pepper and a pinch of salt; cook until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness), then let rest 3 minutes and dice. If using crumbled chorizo as a substitute, cook 3/4 cup raw chorizo in a skillet over medium heat, breaking up until fully cooked and slightly crisp; drain excess fat and set aside.

In a bowl, combine the diced chicken (or crumbled chorizo), 1/2 cup shredded cheddar, 1/2 cup shredded Monterey Jack, and 2 tablespoons drained diced green chiles. Stir gently to distribute ingredients evenly. Taste and add 1/4 teaspoon salt if needed.

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 teaspoon butter or a light coating of oil to the pan and swirl to coat.

Place one 12-inch tortilla flat in the skillet. Sprinkle or spread half of the cheese mixture evenly over one half of the tortilla, leaving a small border at the edge so it seals cleanly. Spoon the chicken (or chorizo) and green chiles over the cheese, then top with the remaining cheese (this helps the tortilla adhere when folded).

Fold the empty half of the tortilla over the filled half to create a semicircle. Press gently with a spatula to compact the filling and ensure contact with the hot pan.

Cook 2–3 minutes on the first side, until the tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla with a large spatula and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. If the exterior browns too quickly before cheese melts, lower the heat slightly and cover the pan for 30–60 seconds.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, slice into 6 wedges. Repeat the process if preparing additional quesadillas.

Plate the quesadilla wedges and serve with 1/2 cup fire-roasted salsa and 1/4 cup sour cream on the side. Garnish with chopped cilantro and lime wedges if desired. Recommend guests dollop sour cream on each wedge or use it to cool spicy bites.