Chicken Salsa Bar Quesadillas Recipe

Marinate chicken

Trim any excess fat from the chicken breasts and pat dry. In a bowl, whisk together 1 tbs olive oil, 2 tbs lime juice, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 3 tsp salt, and 1/2 tsp black pepper. Add the chicken and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add a light brush of oil or spray. Cook the chicken breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then shred or dice into bite-sized pieces. Measure out 3 cups shredded chicken for quesadillas and reserve any extra for serving.

While the chicken rests, make the salsa. Combine 2 cups diced Roma tomatoes, 1/2 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 minced jalapeño in a bowl. Add 1 tbs lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust salt or jalapeño heat as desired. Let sit while assembling quesadillas so flavors meld.

Preheat a large nonstick skillet or griddle over medium heat. Keep a clean plate or baking sheet nearby to stack finished quesadillas.

Assemble each quesadilla: place one tortilla on a work surface. Sprinkle about 1/2 cup shredded cheese evenly over half the tortilla. Top with about 1/2 cup shredded chicken, a tablespoon or two of fresh salsa, and a small sprinkle of sliced green onions if using. Add another 1/4 cup cheese over the filling (helps the top tortilla stick), then fold the tortilla closed to form a half-moon. Repeat for remaining tortillas.

Cook quesadillas: melt about 1/2 tbs butter or brush 1/2 tsp oil in the preheated skillet. Place one or two quesadillas (depending on pan size) in the skillet and cook 2–3 minutes per side until golden brown and cheese has melted, pressing gently with a spatula to ensure contact. Reduce heat slightly if tortillas brown too quickly before cheese melts. Transfer cooked quesadillas to the plate and keep warm. Repeat, adding more butter/oil as needed.

Slice and serve: let quesadillas rest 1 minute, then cut each into 3 wedges. Plate with extra salsa, sour cream, and guacamole. Serve immediately so tortillas stay crisp and cheese is gooey.

Arrange sour cream, guacamole, and extra salsa in small bowls. Offer as accompaniments for dipping each quesadilla wedge. Leftover shredded chicken and salsa can be refrigerated up to 3 days.