Chicken Quesadilla Recipe

Prep chicken

If your chicken is not cooked, poach or roast about 1 pound boneless chicken breasts or thighs until internal temp reaches 165°F (74°C). Let rest, then shred or dice to measure 2 cups. If using leftover cooked chicken, shred or dice to 2 cups.

In a medium mixing bowl combine the shredded chicken, finely chopped onion, diced red bell pepper, 1 cup shredded pepper jack, 1 cup shredded chihuahua cheese, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly mixed.

Taste a small pinch of the mixture and adjust seasoning with additional salt, lime, or chili powder as desired. Keep mixture covered and at room temperature while you warm the tortillas (or refrigerate briefly if not using right away).

Heat a large nonstick or cast-iron skillet over medium heat. Brush one side of a flour tortilla very lightly with melted butter or oil (about 1/2 teaspoon per tortilla) — this will be the outside that touches the skillet for crisping.

Place the tortilla buttered-side down in the skillet. Spread about 1/2 cup of the chicken-and-cheese mixture over the tortilla, leaving a 1/2-inch border. Sprinkle a little extra cheese on top if you want extra melt.

Top with a second tortilla brushed on one side as well (buttered-side up). Press gently with a spatula to compact the quesadilla.

Cook 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a wide spatula and cook the other side 2–3 minutes until golden and cheese is fully melted. Reduce heat if tortillas brown too quickly before cheese melts.

Remove to a cutting board and let rest 1 minute. Cut each quesadilla into 4 wedges with a sharp knife or pizza cutter. Repeat with remaining tortillas and filling (you should make about 4 quesadillas total using 4 tortillas and the filling).

While the second or third quesadilla cooks, combine the diced tomatoes, minced red onion, chopped jalapeño (if using), 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl. Stir and let sit 5–10 minutes for flavors to marry. Taste and adjust salt or lime as needed.

Serve hot quesadilla wedges plated with a scoop of fresh salsa and 2 tablespoons of sour cream per serving. Offer optional guacamole on the side (about 1/8 to 1/4 cup per serving).

If desired, garnish with extra chopped cilantro and a lime wedge. Quesadillas are best served immediately while cheesy and warm.