Chicken Quesadillas Recipe

Slice and mince

Trim any fat from the chicken breasts and pat dry. Dice the red and green bell peppers into ~1/4-inch pieces (about 1/2 cup each). Thinly slice the green onions, keeping white and green parts. Finely mince the jalapeño, removing seeds if you prefer less heat. Measure out shredded cheeses and set aside.

Season chicken

In a small bowl combine garlic powder, ground cumin, smoked paprika, kosher salt, and black pepper. Rub the spice mix evenly over both sides of the chicken breasts, then drizzle lime juice and the teaspoon of olive oil over the chicken and let rest while heating the pan (5–10 minutes).

Grill or pan-sear chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the seasoned chicken breasts. Cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then thinly slice or shred into bite-sized pieces.

Sauté peppers and jalapeño

While the chicken rests, return the skillet to medium heat and add the remaining 1 tablespoon vegetable oil. Add diced red and green bell peppers and the minced jalapeño to the pan. Sauté 4–5 minutes until peppers are softened but still slightly crisp. Stir in the sliced green onions for the last 1 minute, then remove vegetables to a bowl and return pan to low heat.

Combine filling

In a mixing bowl combine the sliced/shredded chicken with the sautéed peppers, jalapeño, and green onions. Add lime juice if desired (use the same already added to chicken) and adjust salt/pepper to taste. Stir in both shredded cheeses, reserving about 1/4 cup cheese for sprinkling on top of quesadillas while cooking.

Heat skillet for quesadillas

Wipe the skillet clean and return to medium-low heat. Melt about 1/2 tablespoon butter in the pan or lightly grease with cooking spray. Keep remaining butter for additional quesadillas.

Assemble one quesadilla

Place one flour tortilla flat on a cutting board. Spread about 3/4 cup of the chicken-pepper-cheese mixture evenly over half of the tortilla, leaving a small border. Sprinkle a tablespoon of the reserved cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon.

Cook until crispy

Transfer the assembled quesadilla to the preheated skillet. Cook 2–3 minutes per side, pressing lightly with a spatula, until tortilla is golden brown and cheese is melted. Add more butter to the pan as needed between batches. Repeat assembly and cooking for remaining tortillas and filling.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Using a sharp knife or pizza cutter, slice each quesadilla into 3 or 4 wedges.

Plate quesadilla wedges with a dollop or small bowl of sour cream and a small bowl of salsa on the side. Garnish with additional sliced green onions or a lime wedge if desired. Serve immediately while hot and crispy.