Chicken Quesadilla Recipe

Prep Chicken

Trim any excess fat from the chicken breasts and pat dry with paper towels. If breasts are thick, slice each horizontally to make two thinner cutlets or pound to an even 1/2-inch thickness.

In a medium bowl combine 1 tbs olive oil, lime juice, chili powder, ground cumin, garlic powder, smoked paprika, 3 tsp salt, and 1/2 tsp black pepper. Add the chicken and toss to coat. Let marinate at room temperature for 10 minutes (or refrigerate up to 2 hours).

Heat a large skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, add the marinated chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is golden. Remove to a cutting board and let rest 5 minutes, then thinly slice or shred the chicken.

While chicken rests, dice the onion and bell peppers into small (about 1/4-inch) pieces.

In the same skillet used for the chicken, reduce heat to medium and add remaining 1 tbs olive oil if pan is dry. Add diced onion and bell peppers and sauté 4–5 minutes until softened and edges begin to brown. Season with a pinch of salt and pepper. Return the sliced/shredded chicken to the pan and toss with vegetables and chopped cilantro just to combine and reheat for 1 minute. Remove pan from heat.

Wipe skillet clean and return to medium-low heat. Lightly butter or oil one side of a flour tortilla. Place tortilla buttered side down in the skillet.

On the exposed (top) side of the tortilla in the pan place about 1/2 cup shredded cheese, then ~1/3 cup of the chicken-vegetable mixture, another 1/4 cup cheese to help it stick, leaving a 1/2-inch border. Top with a second tortilla (optional) or fold the single tortilla over if you prefer half-moon style.

Cook 2–3 minutes until the bottom is golden brown and the cheese is starting to melt. Carefully flip (using a wide spatula) and cook another 2–3 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and let rest 1 minute.

Repeat with remaining tortillas and filling to make 4 quesadillas. Add more butter/oil to the skillet as needed between batches.

Cut each quesadilla into 4 wedges and keep warm in a low oven (200°F / 95°C) if making ahead.

Arrange quesadilla wedges on a platter and serve with sour cream, salsa, guacamole, and lime wedges on the side. Optional: sprinkle extra chopped cilantro on top.

Enjoy hot so the cheese is melty and the tortillas are crisp.