Stacked Chicken Quesadilla Recipe

Prepare chicken

If using rotisserie or pre-cooked chicken, shred into bite-size pieces until you have about 3 cups. If cooking raw chicken: poach two boneless skinless chicken breasts in simmering salted water for 12–15 minutes until internal temperature reaches 74°C (165°F), then cool slightly and shred.

Season and combine

In a large bowl combine shredded chicken, black beans (rinsed and drained), diced tomato, diced green chiles, sliced green onions, chopped cilantro, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine. Taste and adjust seasoning.

Lay one tortilla flat on a clean work surface. Sprinkle a thin, even layer (about 1/3 cup) of the cheddar/Monterey Jack cheese mix over the tortilla, leaving a 1/2-inch border.

Place a second tortilla on top of the first. On the second tortilla add another 1/3 cup cheese, then spread about 1/2 cup of the chicken-and-bean filling evenly, keeping filling slightly away from edges.

Top with a third tortilla, then repeat layering: 1/3 cup cheese, 1/2 cup filling (or less if using fewer layers). Continue until you have used 5–6 tortillas, ending with a tortilla topped with a generous layer (about 1/2 cup) of the cheese mix so the top will melt and seal.

Press the stacked tortillas gently to compact layers. The finished stack should be about 4–6 layers depending on tortilla thickness.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tbs vegetable oil and 1/2 tbs butter (optional) and swirl to coat the pan.

Carefully transfer the stacked quesadilla to the skillet. Cook undisturbed for 3–4 minutes until the bottom tortilla is golden brown and cheeses begin to melt. Reduce heat to medium-low if browning too quickly.

Using a spatula, carefully flip the entire stack. Add remaining 1 tbs oil or a small pat of butter around the edge of the stack to promote even browning. Cook the second side another 3–4 minutes until golden brown and center cheeses are fully melted (you can press gently with a spatula to help heat transfer).

If the stack is thick and cheese hasn't fully melted, reduce heat to low, cover the skillet with a lid for 2–3 minutes to trap heat and finish melting.

Transfer the cooked stack to a cutting board and let rest 2 minutes to set. Using a sharp serrated knife or pizza cutter, slice into 6–8 wedges.

Serve warm with bowls of sour cream and salsa on the side for dipping. Optionally garnish with extra chopped cilantro, sliced green onions, and lime wedges.