Chicken Quesadilla Recipe

Prepare and season chicken

Pat the chicken dry and cut into 3/4-inch cubes or thin strips. In a bowl toss with olive oil, ground cumin, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated.

Cook the chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add the seasoned chicken in a single layer and cook 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken to a plate and keep warm.

Sauté the onion

Thinly slice the yellow onion. Reduce skillet heat to medium, add 1 tablespoon butter, then the sliced onion. Cook 5–7 minutes until softened and lightly caramelized. Return the chicken to the skillet and stir to combine with the onions. Taste and adjust salt if needed. Remove from heat.

Assemble quesadillas

Wipe skillet clean and return to medium heat. Lay one tortilla flat in the skillet, sprinkle 1/2 cup shredded Monterey Jack cheese over half of the tortilla, top with about 1/4 of the chicken-onion mixture, then another 1/4 cup cheese (to help seal). Fold the tortilla over to close. Repeat to assemble remaining tortillas.

Cook quesadillas

Add a little oil or butter to the pan and cook each folded quesadilla 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Transfer to a cutting board and let rest 1 minute, then slice each into 3 wedges.

Dice the tomatoes and finely chop the red onion, cilantro, and jalapeño if using. Combine in a small bowl with lime juice and salt. Stir and taste; adjust seasoning. Let sit 10 minutes to marry flavors before serving.

In a small bowl mix sour cream with lime zest, lime juice and salt until smooth. Taste and adjust; keep chilled until serving.

Halve and pit the avocados; scoop flesh into a bowl and mash to desired texture. Stir in lime juice, finely chopped red onion, cilantro, salt, pepper, and finely minced jalapeño if using. Taste and adjust seasoning. Cover with plastic wrap pressed to the surface to prevent browning until ready to serve.

Arrange sliced quesadillas on a platter with small bowls of salsa, sour cream, and guacamole. Serve immediately while quesadillas are hot and cheese is melty.