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Ingredients
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Quesadilla
Optional sides & toppings
Method
Quesadilla
Prepare chicken filling
If your chicken is not already cooked, poach, roast, or pan-sear about 12 oz (to yield 2 cups shredded) until fully cooked, then shred or dice. In a mixing bowl combine the shredded chicken, red bell pepper, yellow onion, lime juice, chopped cilantro, ground cumin, smoked paprika, salt, and black pepper. Stir until evenly coated.
Assemble quesadillas
Lay out 4 tortillas on a work surface. Sprinkle about 1/4 cup shredded cheese over half of each tortilla. Divide the seasoned chicken mixture evenly among the tortillas, spreading it over the cheese layer (about 1/2 cup chicken per quesadilla). Top the chicken with another 1/4 cup shredded cheese (this helps the top and bottom stick together). Fold the empty half of each tortilla over the filled half to form a half-moon.
Cook quesadillas
Heat a large nonstick skillet or griddle over medium heat and add about 1/2 tablespoon butter or oil. When hot, place a folded quesadilla seam-side down in the pan. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip and cook another 2–3 minutes until the other side is golden and cheese is fully melted. Repeat with remaining quesadillas, adding more butter or oil as needed. Press lightly with a spatula during cooking to ensure even contact.
Rest and slice
Transfer cooked quesadillas to a cutting board and let rest 1–2 minutes to let cheese set slightly. Slice each into 3–4 wedges. Serve immediately with sour cream, salsa, and guacamole as desired.
Optional sides & toppings
Fries: If serving fries, bake or fry according to package or recipe directions (typically 20–25 minutes at 425°F/220°C for oven-baked frozen fries, flipping once). Season with salt when hot and serve alongside quesadillas.
Fruit: If serving fruit, wash and slice seasonal fruit (berries, apple, pear, melon, or grapes) and arrange in a small bowl or on the plate. Keep chilled until serving.
Toppings: Place sour cream, salsa, and guacamole in small bowls for dipping. Offer lime wedges if desired.