Chicken Quesadilla Recipe

Prepare and season chicken

Pat the chicken breasts dry and trim any fat. Slice each breast horizontally into two thinner cutlets (or cut into 1/2-inch strips) so they cook quickly and evenly. In a small bowl combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss the chicken pieces in the spice mixture until evenly coated.

Cook the chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon of oil if pan is dry. Add the seasoned chicken in a single layer (do not overcrowd) and cook 3-4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and let rest 3 minutes, then slice into thin strips or shred with two forks.

Sauté onions and warm peppers

Using the same skillet over medium heat, add 1 tablespoon of butter or oil. Add the thinly sliced onion and sauté 3-4 minutes until softened and translucent. Add the roasted red peppers and cook 1-2 minutes just to warm through. Stir in chopped cilantro and lime juice, season with 1/4 tsp salt and a pinch of black pepper. Remove from heat.

Combine filling

Mix the cooked sliced or shredded chicken with the warmed onions and roasted peppers in a bowl. Taste and adjust seasoning if needed.

Assemble quesadillas

Lay one flour tortilla on a clean work surface. Sprinkle about 2 tablespoons Monterey Jack and 2 tablespoons cheddar over half the tortilla (leave a small border). Top cheese with roughly 1/4 of the chicken-vegetable mixture, then another tablespoon of each cheese on top of the filling. Fold the tortilla over to create a semicircle. Repeat with remaining tortillas and filling.

Cook quesadillas

Wipe the skillet clean and return to medium heat. Add about 1/2 tablespoon butter or oil to the pan. Place one folded quesadilla in the skillet and cook 2-3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. If cooking multiple, reduce heat to medium-low to avoid burning while cheese melts. Add more butter/oil as needed between quesadillas.

Rest and slice

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Cut into 3 wedges with a sharp knife or pizza cutter. Repeat with remaining quesadillas.

Serve each quesadilla warm with sour cream, salsa, and/or guacamole on the side. Garnish with extra chopped cilantro and lime wedges if desired.