Quesadilla Grande Recipe

Prepare chicken filling

If your chicken is not seasoned, place shredded cooked chicken in a medium bowl. Add kosher salt, black pepper, ground cumin and smoked paprika. Pour in lime juice if using. Toss until evenly coated.

Assemble quesadilla

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tsp vegetable oil. Spread one large tortilla on a clean work surface. Sprinkle half of the cheddar and half of the monterey jack evenly over the tortilla, leaving a 1/2-inch border. Distribute the seasoned shredded chicken evenly over the cheese, then sprinkle the remaining cheeses on top. Place the second tortilla over the filling and press gently to compact.

Cook quesadilla

Melt 1 tbs butter in the heated skillet and carefully transfer the assembled quesadilla into the skillet. Cook 3-4 minutes, or until the bottom tortilla is golden brown and cheese begins to melt. Carefully flip the quesadilla (use a wide spatula) and add the remaining 1 tbs butter around the edge to melt and brown the second side. Cook another 3-4 minutes until the second side is golden and cheese is fully melted. If the tortilla is browning too quickly before cheese melts, reduce heat to medium-low and cover skillet for 1-2 minutes.

Rest and slice

Transfer cooked quesadilla to a cutting board and let rest 2-3 minutes (this helps the cheese set slightly for cleaner slices). Using a large chef's knife or pizza cutter, cut into 6-8 wedges. Season any exposed interior lightly with a pinch of salt if desired.

Combine diced tomatoes, diced onion, chopped cilantro, and minced jalapeño in a small bowl. Add 1 tablespoon lime juice and 1/2 tsp kosher salt. Stir gently to combine. Taste and adjust salt or lime as needed. Let sit at room temperature for 10-15 minutes to allow flavors to meld before serving.

In a small bowl, stir together sour cream, lime zest (if using), and 1/8 tsp salt until smooth. Chill briefly or serve immediately alongside the quesadilla as a cooling dip.