Chicken Cheddar Quesadilla Recipe
Freshly grilled, marinated chicken, fresh house-grated cheddar cheese, and tangy green sauce folded in a flour tortilla and flat-grilled to perfection.
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Ingredients
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Marinated Chicken
Green Sauce (Tangy)
Quesadilla Assembly
Method
Marinated Chicken
Prepare marinade and chicken
Place chicken breasts between two pieces of plastic wrap and pound to an even thickness (about 1/2 inch) so they cook evenly. In a bowl combine 2 tbsp olive oil, 2 tbsp lime juice, minced garlic, cumin, smoked paprika, chili powder, kosher salt, and black pepper.
Marinate
Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20 minutes still imparts good flavor.
Grill or pan-sear chicken
Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a large skillet over medium-high heat with a light brush of oil. Remove chicken from marinade, shake off excess, and grill or sear 4–5 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into thin strips or small bite-sized pieces.
Green Sauce (Tangy)
Blend the sauce
In a blender or food processor combine cilantro, parsley, Greek yogurt, 1 tbsp lime juice, 1 tbsp olive oil, seeded jalapeño, garlic clove, honey and 1/2 tsp salt. Pulse until smooth, scraping down the sides as needed. Add up to 1 tbsp water to thin to a spoonable consistency. Taste and adjust salt, lime, or honey to preference.
Chill
Transfer sauce to a small bowl, cover and chill while finishing chicken and assembling quesadillas. Sauce can be made up to 24 hours ahead.
Quesadilla Assembly & Cooking
Assemble quesadillas
Heat a large nonstick skillet or griddle over medium heat. Lightly butter or brush one side of a tortilla. Place tortilla butter-side-down in the skillet, then sprinkle about 1/2 cup freshly grated cheddar over the entire surface. Spread 2–3 tbsp of sliced grilled chicken evenly over half the tortilla. Drizzle 1–2 tbsp of the green sauce over the chicken (reserve extra for serving). Fold the tortilla in half to enclose the filling.
Cook until golden
Cook 2–3 minutes until the bottom is golden and cheese starts to melt, then carefully flip the folded quesadilla using a spatula. Cook an additional 1.5–2 minutes until the second side is golden and cheese is fully melted. If cheese is not melting, reduce heat slightly and cover skillet for 30–60 seconds to trap heat.
Repeat
Transfer cooked quesadilla to a cutting board and keep warm under foil. Repeat assembly and cooking with remaining tortillas, cheddar, chicken and sauce. Add more butter or oil to the skillet as needed between quesadillas.
Slice and serve
Cut each quesadilla into 3–4 wedges. Serve immediately with reserved green sauce on the side and optional sliced green onions sprinkled on top.