Quesadilla Recipe

If not using pre-cooked chicken, cook 2 boneless skinless chicken breasts: season with 0.5 tsp salt, 0.25 tsp pepper, 0.5 tsp cumin and 0.5 tsp chili powder, then pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and shred with two forks.

Thinly slice the bell pepper and onion. Chop the cilantro. Measure and shred cheeses. Warm tortillas briefly in a dry skillet or microwave for pliability (10–15 seconds).

Sauté vegetables

Heat 2 tbs olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper and a pinch of salt. Sauté, stirring occasionally, for 6–8 minutes until softened and edges begin to brown.

Stir in ground cumin, chili powder and garlic powder. Cook 30–45 seconds until fragrant to bloom the spices.

Add the shredded chicken, 1 tbs lime juice, 0.5 tsp salt and 0.25 tsp black pepper to the skillet. Stir to combine and heat through for 2–3 minutes. Taste and adjust seasoning if needed. Remove from heat and stir in chopped cilantro.

Reduce heat to medium-low and wipe the skillet clean. Add 0.5 tbs butter to the pan and swirl to coat (or use a second nonstick skillet). Place one tortilla in the skillet and sprinkle a quarter of the cheddar and a third of the Monterey Jack evenly over half the tortilla.

Top the cheese with about 0.5 cup of the chicken-veggie mixture (evenly distribute among tortillas). Add another small sprinkle of cheese on top of the filling (this helps glue the quesadilla).

Fold the tortilla over to create a half-moon. Cook 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden brown and cheese is melted. If browning too fast, lower heat slightly to allow cheese to melt without burning tortilla.

Transfer to a cutting board and let rest 1 minute, then slice each quesadilla into 3 wedges. Repeat assembly and cooking with remaining tortillas, adding more butter to the skillet as needed.

Arrange quesadilla wedges on a platter. Serve with sour cream, salsa, guacamole and lime wedges. Squeeze additional lime juice over quesadillas to taste.