Chicken Quesadilla Recipe

Prepare and season chicken

Trim any excess fat from the chicken breast and pat dry with paper towels. Cut into 1/2-inch cubes (or thin strips). In a bowl, toss the chicken with 1 tbs olive oil, ground cumin, smoked paprika, chili powder, garlic powder, kosher salt, black pepper, and lime juice until evenly coated.

Cook chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook without moving for 2-3 minutes to sear, then stir and continue cooking for another 3-4 minutes until cooked through and registers 165°F (74°C). Transfer chicken to a plate and let rest 3 minutes, then shred or chop into bite-sized pieces as preferred.

In the same skillet used for the chicken, add a little of the remaining 1 tbs olive oil if the pan is dry. Reduce heat to medium and add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened and slightly caramelized. Add the minced jalapeño in the last minute of cooking. Return the cooked chicken to the skillet, stir to combine with the vegetables, and heat through for 1 minute. Stir in chopped cilantro and remove from heat.

Combine shredded cheddar and Monterey Jack cheese in a bowl and mix. Lay out 4 tortillas on a work surface. On one half of each tortilla, sprinkle about 1/4 cup of the mixed cheeses, then divide the chicken-vegetable mixture evenly among the tortillas (about 1/4 cup to 1/3 cup per quesadilla), then add another 1/4 cup of cheese on top of the filling. Fold the empty half of the tortilla over to form a semicircle.

Heat a large nonstick skillet or griddle over medium heat. Spread about 1/2 tbs butter or a light brush of oil in the pan. Place one quesadilla in the skillet and cook 2-3 minutes until bottom is golden brown and cheese begins to melt. Carefully flip and cook the other side 1.5-2 minutes until golden and cheese is fully melted. Repeat with remaining tortillas, adding more butter/oil as needed. Press lightly with a spatula while cooking to help the layers bind.

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each into 3 wedges using a sharp knife or pizza cutter.

Plate the quesadilla wedges and serve immediately with sour cream, salsa, cilantro, and lime wedges as desired.