Chicken And Cheese Quesadilla Recipe

Prepare chicken

If your chicken is not already cooked, poach, roast, or pan-sear about 1 pound of boneless skinless chicken breasts or thighs until internal temp reaches 165°F (74°C). Let cool slightly and shred or dice to measure 2 cups.

In a medium bowl combine the shredded chicken, diced red bell pepper, diced red onion, chopped cilantro, lime juice, ground cumin, smoked paprika, salt, and black pepper. Toss until evenly combined.

Stir in the shredded cheddar and Monterey Jack cheeses until mixture is cohesive. The cheeses should help bind the filling when warmed.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tablespoon of butter or 1/2 teaspoon oil to coat the pan.

Lay one flour tortilla flat on a work surface. Pile about 3/4 cup of the chicken-and-cheese filling onto one half of the tortilla, spreading it evenly but leaving a 1/2-inch border at the edge. Fold the other half of the tortilla over the filling to form a half-moon.

Place the folded tortilla in the heated skillet. Cook 2–3 minutes on the first side, pressing gently with a spatula to ensure even contact and melting. Check underside — it should be golden brown and crisp.

Carefully flip the quesadilla and add another 1/2 tablespoon butter (or 1/2 teaspoon oil) around the edge if the pan looks dry. Cook an additional 2–3 minutes until the second side is golden and the cheese inside is melted.

Transfer the finished quesadilla to a cutting board and let rest 1 minute to set. Repeat the process with the remaining tortillas and filling, adding more butter or oil to the skillet as needed. You should make 4 quesadillas total (about 2 servings per quesadilla if serving large halves).

Slice each quesadilla into 3–4 wedges with a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, guacamole, and lime wedges as desired.