Chicken Quesadilla Recipe

Prepare chicken

If not already cooked, poach or roast 2 boneless chicken breasts (about 12-14 oz raw) until internal temp reaches 165°F (74°C), then cool and shred. For quick prep use rotisserie chicken and shred until you have 2 cups.

Place shredded chicken in a medium bowl. Add finely chopped onion, chopped red bell pepper, chopped cilantro, lime juice, salt, black pepper, ground cumin, and chili powder (if using). Toss until combined and taste; adjust seasoning.

Combine shredded cheddar and Monterey Jack in a bowl and mix to distribute flavors evenly.

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

Assemble the first quesadilla: place one tortilla flat on a cutting board. Sprinkle about 1/3 cup of the mixed cheeses evenly over half of the tortilla. Top the cheese with about 1/2 cup of the chicken filling (spread evenly but leave a 1/4-inch border). Sprinkle another 1/4 cup cheese over the filling (this helps the top and bottom stick). Fold the empty half of the tortilla over the filled half to create a semicircle.

Carefully transfer the assembled quesadilla to the preheated skillet. Cook until the bottom is golden brown and the cheese begins to melt, about 2-3 minutes. Add a little more butter or oil around the edge if needed.

Using a spatula, carefully flip the quesadilla and cook the second side until golden brown and the cheese is fully melted, another 2-3 minutes. Reduce heat to medium-low if the tortilla is browning too quickly before the cheese melts.

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, cut into 3-4 wedges. Repeat assembly and cooking process with remaining tortillas, filling, and cheese, adding more butter/oil to the skillet as needed.

Arrange quesadilla wedges on a plate. Serve hot with sour cream, salsa, guacamole, and extra cilantro on the side for topping. Squeeze additional lime over quesadilla if desired.

Leftovers: store cooled quesadilla wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) for 8-10 minutes to crisp and melt cheese.