Quesadillas Recipe

Prep and cook aromatics

Heat a 10-12 inch skillet over medium heat. Add 1 tablespoon oil or butter. When hot, add the chopped onion and bell pepper. Cook, stirring occasionally, until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Season chicken

Add the shredded cooked chicken to the skillet with the aromatics. Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for 2–3 minutes until the chicken is heated through and spices are fragrant.

Finish filling

Remove from heat. Stir in chopped cilantro and lime juice. Taste and adjust seasoning (add more salt, pepper, or lime as desired). Transfer filling to a bowl and set aside.

Prepare a clean work surface. Lay out 4 tortillas. On half of each tortilla, sprinkle about 1/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack (a total of 1/2 cup cheese per tortilla).

Divide the chicken filling evenly among the tortillas, spreading it over the cheese layer. Top the filling with another 1/4 cup combined cheese to help the top tortilla stick. Fold the empty half of each tortilla over the filled half to form a semicircle.

Wipe the skillet clean and return to medium-low heat. Add remaining 1 tablespoon oil or 1 tablespoon butter and swirl to coat. When the fat is hot but not smoking, place one or two folded quesadillas in the skillet (do not overcrowd).

Cook each quesadilla 2–3 minutes per side, pressing gently with a spatula, until golden-brown and the cheese is melted. If the exterior browns before the cheese melts, lower heat to allow more time for the interior to warm through without burning the tortilla.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges. Repeat with remaining quesadillas, adding more oil/butter as needed.

Arrange quesadilla wedges on a platter. Serve immediately with sour cream, salsa, and optional sliced jalapeños or hot sauce on the side.

Leftovers: Store cooled quesadilla wedges in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over low heat or in a 350°F (175°C) oven for 8–10 minutes to crisp.