Fold in the shredded cheddar and monterey jack cheeses into the seasoned chicken mixture, reserving about 1/4 cup of cheese to sprinkle on top of assembled quesadillas while cooking. The filling should be cohesive but not soggy.

Cooking & Finishing

Heat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tablespoon butter and 1/4 teaspoon olive oil to the pan and swirl to coat.

Assemble quesadilla

Place one flour tortilla in the skillet. Spread about 1/2 cup of the filling evenly over half of the tortilla, leaving a 1/4-inch border. Sprinkle a tablespoon of the reserved cheese over the filling, then fold the empty half of the tortilla over to form a semicircle.

Cook first side

Cook for 2-3 minutes until the bottom is golden brown and crisp. Gently press with a spatula to help the tortilla seal and the cheese melt.

Flip and finish

Carefully flip the quesadilla and add another 1/2 tablespoon butter to the pan around it. Cook the second side for 2-3 minutes until golden and the cheese is fully melted. Reduce heat to medium-low if the tortilla browns too quickly before the cheese melts.

Repeat

Transfer the finished quesadilla to a cutting board and let rest 1 minute. Repeat the assembly and cooking process with remaining tortillas and filling, adding more butter and olive oil to the pan as needed.

Slice and serve

Cut each quesadilla into 3-4 wedges. Serve immediately with sour cream, salsa or pico de gallo, and lime wedges.