Chicken Quesadilla Recipe

Prepare Chicken

If using raw chicken, poach or grill two boneless skinless chicken breasts until cooked through (internal temp 165°F / 74°C), rest 5 minutes, then shred. If using pre-cooked chicken, shred or chop into bite-sized pieces.

In a medium bowl combine shredded chicken, finely chopped red onion, diced red bell pepper, chopped cilantro, lime juice, ground cumin, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and taste; adjust seasoning if needed.

Mix shredded cheddar and mozzarella together in a separate bowl so cheese is evenly distributed.

Assemble and Cook Quesadillas

Heat a large nonstick skillet or griddle over medium heat. Lightly brush one side of a tortilla with melted butter or oil. Place the tortilla butter-side-down in the hot skillet. On the upper (non-contact) side of the tortilla, evenly scatter about 1/2 cup of the cheese blend, then spread about 1/2 cup of the chicken filling over the cheese, then top with another 1/4 cup cheese (this helps the top tortilla stick). Place a second tortilla on top and press gently with a spatula.

Cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip the quesadilla (use two spatulas if needed) and cook the other side 2–3 minutes until golden and cheese is fully melted. Reduce heat slightly if tortillas are browning too fast before cheese melts.

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Cut into 6–8 wedges with a sharp knife or pizza cutter. Repeat assembly and cooking with remaining tortillas, filling, and butter/oil (you should get 4 quesadillas total).

Spoon sour cream into a small serving bowl. Place salsa in a separate bowl. If desired, stir a teaspoon of lime juice into the sour cream for brightness.

Cut avocados in half, remove pits, and scoop flesh into a bowl. Add 1 tablespoon lime juice immediately and mash to desired consistency with a fork (chunky or smooth).

Fold in diced tomato, chopped red onion, chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and optional minced jalapeño. Taste and adjust seasoning and lime as needed.

Cover guacamole with plastic wrap pressed directly onto the surface to minimize browning until ready to serve.

Arrange quesadilla wedges on a large platter. Place small bowls of sour cream, salsa and guacamole alongside. Garnish the platter with extra cilantro sprigs and lime wedges if desired. Serve immediately while quesadillas are warm and cheese is melty.