Perfect Quesadilla Recipe

Sear chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 tsp salt and 1/2 tsp pepper. Sear chicken 3-4 minutes per side until browned but not fully cooked. Transfer to a plate.

Cook aromatics

Reduce heat to medium, add remaining 1/2 tbs olive oil if needed and sauté the chopped yellow onion for 4-5 minutes until translucent. Add minced garlic, dried oregano and ground cumin and cook 30 seconds until fragrant.

Simmer tinga

Add chopped chipotle peppers, tomato puree and chicken stock to the pan. Stir to combine and bring to a simmer. Return seared chicken to the pan, cover, and reduce heat to low. Simmer gently for 20-25 minutes until chicken is tender and cooked through.

Shred and finish

Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the sauce and simmer uncovered for 3-5 minutes to thicken. Taste and adjust salt and pepper (use remaining salt and pepper if needed). Keep warm.

Whisk together 1 cup mayonnaise, 2 tbs lime juice, smoked paprika, grated garlic, chipotle powder (if using) and 1 tsp salt in a bowl until smooth. Refrigerate at least 15 minutes to let flavors marry.

Combine diced tomatoes, finely diced white onion, minced jalapeño, chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Mix gently and let rest 10 minutes at room temperature so flavors develop. Refrigerate until serving.

Halve and pit avocados, scoop flesh into a bowl. Add 1 tbs lime juice, 1/2 tsp salt, 1 tbs chopped cilantro and optional diced red onion. Mash to desired consistency and taste; adjust salt and lime as needed. Keep covered with plastic touching surface to prevent browning.

Preheat a large nonstick skillet or griddle over medium heat. Lightly brush one side of each tortilla with vegetable oil or butter (about 1/2 tbs per tortilla).

Build quesadillas: place one tortilla oil-side-down on the skillet. Sprinkle a thin layer (~1/4 cup) of shredded Baja cheese, spread 1/4 cup shredded chicken tinga evenly over the cheese, sprinkle 1/4 cup black beans, then another 1/4 cup cheese on top. Top with second tortilla, oil-side-up.

Cook each quesadilla 2-3 minutes per side until golden brown and cheese is melted. Press gently with a spatula to compact filling. Transfer to a cutting board and let rest 1 minute, then cut into 4 wedges.

Repeat to make remaining quesadillas (this recipe makes 2 full quesadillas using 4 tortillas).

Serve each quesadilla with a drizzle or dollop of Diego's aioli, a side of pico de gallo and a scoop of guacamole.