Spicy Jack Chicken Quesadilla Recipe
Freshly grilled, marinated chicken, shredded spicy Jack 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 Grilled Chicken
Tangy Green Sauce (Salsa Verde-Inspired)
Quesadilla Build
Method
Marinated Grilled Chicken
Prepare marinade
In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, minced 2 garlic cloves, 1 tsp minced chipotle in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk until combined.
Marinate chicken
Place 1 lb chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for deeper flavor.
Shred chicken
Using two forks or your fingers, shred the rested chicken into bite-sized pieces. Set aside 2–2.5 cups shredded chicken for filling (reserve any extra for another use).
Tangy Green Sauce (Salsa Verde-Inspired)
In a blender or food processor combine 1 cup packed cilantro leaves, 0.25 cup parsley (if using), 0.5 cup Greek yogurt or sour cream, 2 tbs lime juice, 1 jalapeño (stem removed and seeds as desired), 1 garlic clove, 1 tbs olive oil, 0.5 tsp honey, and 0.5 tsp salt. Pulse until smooth. Add up to 2 tbs water to reach a drizzling consistency. Taste and adjust salt, lime, or heat. Chill while assembling quesadillas.
Quesadilla Build and Grill
Prepare tortilla stations
Lay out 4 tortillas on a work surface. Have shredded pepper jack cheese, shredded chicken, sliced green onions, and optional pickled jalapeños ready.
Assemble quesadillas
On one half of each tortilla sprinkle about 3/4 cup shredded pepper jack (so total 3 cups is used across 4 quesadillas). Top cheese with ~1/2 cup shredded chicken per tortilla (roughly 2–2.5 cups total used), a few sliced green onions, and a few pickled jalapeño slices if using. Drizzle about 1 tablespoon of the tangy green sauce over the filling. Fold the tortilla in half to enclose filling.
Heat pan and grill
Heat a large nonstick skillet or cast-iron pan over medium heat. Add 1/2 tbs butter or 1/2 tbs oil to the pan per quesadilla (total 2 tbs for four). When butter foams, place folded quesadilla seam-side down. Cook 2–3 minutes until golden brown and crisp, pressing gently with a spatula. Flip and cook another 2–3 minutes until cheese is melted and second side is golden. Reduce heat slightly if tortilla browns too quickly before cheese melts.
Finish and rest
Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas, adding a little more butter or oil to the pan as needed.
Serve hot with extra tangy green sauce on the side, lime wedges, and any remaining sliced green onions. Enjoy immediately.