Chicken Quesadilla Recipe

Prepare and season

Pat the chicken breasts dry and cut them into 1/2-inch strips or small bite-sized pieces so they fit easily inside a tortilla.

In a medium bowl combine olive oil, ground cumin, smoked paprika, chili powder, garlic powder, kosher salt, black pepper and lime juice. Add the cut chicken and toss until evenly coated. Let marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Heat a large skillet over medium-high heat. Add 1 teaspoon oil if skillet is dry. Add the seasoned chicken in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned (internal temperature 165°F / 74°C). Remove from skillet and set aside. Reserve any pan juices for added flavor.

In a bowl combine rinsed black beans, corn, diced red bell pepper, diced red onion, chopped cilantro and minced jalapeño (if using).

Add lime juice, olive oil, salt and black pepper. Stir to combine and taste; adjust salt or lime as desired. Set salsa aside while assembling quesadillas.

Divide the cooked chicken into 4 equal portions. Warm tortillas briefly in a dry skillet or microwave so they are pliable (about 15 seconds in microwave).

Heat a large nonstick skillet or griddle over medium heat. Add a small amount of butter or oil and spread to coat.

Place one tortilla in the skillet. Sprinkle about 1/2 cup shredded pepper jack over half of the tortilla, top with a portion of the cooked chicken (about 1/4 of the chicken), and spoon 2–3 tablespoons of the black bean & corn salsa over the chicken. Sprinkle another 1/4 cup cheese on top (this helps the two halves stick together). Fold the empty half of the tortilla over the filled half to form a semicircle.

Cook 2–3 minutes until the bottom is golden brown and cheese starts to melt, press gently with a spatula. Carefully flip the quesadilla and cook another 1.5–2 minutes until golden and cheese is fully melted.

Transfer to a cutting board and let rest 1 minute, then cut into 2 or 3 wedges. Repeat with remaining tortillas, adding more butter or oil to the skillet as needed.

Serve quesadillas hot with a dollop of sour cream, extra black bean & corn salsa on the side, lime wedges and a sprinkle of chopped cilantro.

Optional: for a crispier finish, return cut quesadilla wedges to the hot pan for 30–45 seconds per side just before serving.