Blackened Chicken Cali Quesadilla Recipe

Prepare and season

Pat the chicken breasts dry with paper towels. If they are thick, butterfly each breast or pound gently to an even 1/2–3/4-inch thickness for even cooking. Rub the chicken with 1.5 tbs olive oil.

Mix paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and kosher salt in a small bowl to make the blackening spice.

Coat both sides of each chicken breast evenly with the spice mixture, pressing gently so it adheres.

Heat a large skillet (preferably cast-iron) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs butter and 1 tbs neutral cooking oil or a touch more olive oil if needed and swirl to coat.

Add the chicken and sear without moving for 3 minutes to develop a dark crust. Flip and cook another 3–4 minutes, until the internal temperature reaches 165°F (74°C) and the crust is well formed. (Time will vary with thickness.)

Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips suitable for quesadilla filling.

Warm a clean skillet over medium heat. Lightly oil the pan with 1 tbs neutral oil or use a nonstick spray.

Place one flour tortilla on a work surface. On half of the tortilla, layer a quarter of the cheddar and Monterey Jack blend (about 1/2 cup combined), a quarter of the sliced blackened chicken, a few slices of roasted red pepper (about 2 tbsp), a sprinkle of sliced red onion (about 1 tbsp), and some chopped cilantro (about 1 tbsp). Squeeze a little lime juice over the filling and add avocado slices on top. Fold the tortilla over to create a half-moon. Repeat to make 4 quesadillas.

Working one at a time, place the folded quesadilla in the warm skillet. Cook 2–3 minutes per side over medium heat, pressing gently with a spatula, until the tortilla is golden brown and crispy and cheese is melted. If the exterior browns too quickly before cheese melts, lower heat to medium-low and cover the pan briefly for 30–60 seconds.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into thirds or quarters. Repeat with remaining quesadillas.

Make chipotle sour cream: stir together 1/2 cup sour cream and 1 tsp minced chipotle in adobo. Adjust chipotle to taste for more heat.

Serve quesadillas hot with chipotle sour cream, salsa or pico de gallo, extra lime wedges, and chopped cilantro. Leftovers can be stored refrigerated up to 3 days and reheated in a skillet or oven to keep crisp.