Chicken Quesadilla Recipe

Prepare chicken

If using leftover cooked shawarma, warm slices briefly in a skillet over medium heat with 1 teaspoon olive oil until just heated through (2–3 minutes). If using cold cooked chicken, shred or thinly slice before proceeding.

Mix filling

In a bowl combine the warmed shredded chicken, 1 tablespoon olive oil, lemon juice, shawarma/garlic sauce (if using), salt and black pepper. Toss to coat evenly. Stir in sliced red onion, red bell pepper, chopped pickles (if using) and chopped cilantro. Taste and adjust seasoning; the mixture should be flavorful but not too wet so it won't sog the tortilla.

Assemble quesadillas

Lay one flour tortilla on a flat work surface. Sprinkle about 3/8 cup (roughly 1/3–1/2 cup) grated mozzarella evenly over half of the tortilla. Spoon roughly 1/2 cup of the chicken filling on top of the cheese, spreading it to cover but leaving a 1/2-inch border. Add another light sprinkle of mozzarella (about 2 tablespoons) over the chicken to help bind. Fold the tortilla in half to form a half-moon. Repeat with remaining tortillas and filling. You should get 4 folded quesadillas.

Heat the pan

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 tablespoon butter or a drizzle of oil and swirl to coat the surface.

Cook quesadillas

Place one folded quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Add another 1/2 teaspoon butter to the pan if desired, then flip carefully with a spatula and cook the other side 2–3 minutes until golden and the cheese is fully melted. Repeat with remaining quesadillas, lowering heat briefly if they brown too fast. Total cook time per quesadilla ~4–6 minutes.

Rest and slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute to allow cheeses and fillings to set slightly. Slice each quesadilla into 3 wedges using a sharp knife or pizza cutter.

Mix sour cream with hot sauce or a small squeeze of lemon if you like a tangy dipping sauce. Serve each quesadilla warm with a dollop of sour cream, lime or lemon wedges on the side, and extra cilantro if desired.