Quesadilla Chicken Recipe

Prepare and season

Trim any excess fat from the chicken and pat dry with paper towels. In a small bowl combine olive oil, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper and lime juice to make a spice paste. Rub the mixture evenly over both sides of the chicken.

Cook the chicken

Place a large skillet over medium-high heat and add 1 teaspoon of oil (from the reserved amount) if needed. Sear the chicken 3-4 minutes per side until golden. Reduce heat to medium-low, add the chicken broth or water to the pan, cover, and simmer for 8-10 minutes until internal temperature reaches 165°F (74°C) or chicken is cooked through.

Shred or dice

Remove chicken to a cutting board and allow to rest 5 minutes. Using two forks shred the chicken or dice into small pieces. Return the shredded chicken to the skillet with any pan juices and toss to coat. Taste and adjust seasoning with a pinch more salt or lime juice if desired. Keep warm.

Heat pan and prepare tortillas

Heat a large nonstick or cast-iron skillet over medium heat. Lightly butter or brush one side of a flour tortilla with a thin layer of butter or oil (this will be the outside that contacts the pan).

Assemble quesadilla

Place the tortilla buttered-side down in the hot skillet. Sprinkle about 1/2 cup shredded cheese evenly over the tortilla, leaving a 1/2-inch border. Add about 3 to 4 oz (roughly 1/2 cup) of the shredded seasoned chicken evenly over the cheese, then sprinkle another 1/4 to 1/3 cup cheese on top of the chicken to help the top tortilla stick (for a single-tortilla quesadilla fold method you can top with another tortilla; for a folded quesadilla use one tortilla folded in half). If using a second tortilla, place the second tortilla on top and press gently.

Cook until golden and melty

Cook 2-3 minutes per side: when the bottom is golden and the cheese begins to melt, carefully flip the quesadilla using a spatula and cook another 2-3 minutes until the second side is golden and cheese is fully melted. Lower heat if the tortilla browns too quickly before cheese melts.

Slice and keep warm

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then slice into 6 wedges. Keep finished quesadillas warm in a low oven (200°F / 95°C) on a tray while you finish cooking the rest.

Arrange salsa, sour cream, guacamole, shredded lettuce, diced tomatoes, diced red onion, cilantro and pickled jalapeños in bowls for guests to customize their quesadillas (or to serve alongside). Provide tongs/spoons so guests can add toppings to each quesadilla wedge or assemble inside before cooking.

Serve: Place quesadilla wedges on a platter alongside the toppings. Recommended: a squeeze of fresh lime over wedges and a sprinkle of chopped cilantro before serving.