Chicken Dilla Recipe
Chicken, cheese peppers, and onions.
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Ingredients
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Filling
Assembly
Method
Filling
Prepare chicken
If using whole chicken breast, trim and cut into 1/2-inch dice (should equal about 1 cup). Pat dry.
Season chicken
In a bowl, toss the diced chicken with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
Cook chicken
Heat a nonstick or cast-iron skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, about 4–6 minutes until cooked through and golden on the edges (internal temperature 165°F / 74°C). Remove chicken to a plate and set aside.
Sauté peppers and onions
In the same skillet, add a little more oil if dry. Add the thinly sliced bell pepper and onion and cook over medium heat 3–4 minutes until softened and slightly caramelized. Return the cooked chicken to the skillet, squeeze the lime juice over the mixture, stir to combine, then remove from heat.
Assembly & Cook
Assemble quesadillas
Lay one tortilla flat. Sprinkle half of the shredded cheese over one half of the tortilla. Spoon half of the warm chicken-pepper-onion mixture over the cheese, sprinkle with half the chopped cilantro, and top with a little more cheese (this helps the tortilla stick). Fold the empty half of the tortilla over to enclose the filling. Repeat for the second tortilla with the remaining cheese, filling, and cilantro.
Pan-fry until golden
Heat a clean skillet over medium heat and add 1/2 tbs butter or oil. Place the first folded tortilla seam-side down in the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt, then carefully flip and cook another 1–2 minutes until the second side is golden and cheese is fully melted. Repeat with the second quesadilla, adding remaining butter or oil as needed.
Rest and slice
Transfer cooked quesadillas to a cutting board and let rest 1 minute to allow cheese to set slightly. Using a sharp knife or pizza cutter, slice each into 3–4 wedges.
Serve
Serve hot with dollops of sour cream or crema, optional sliced jalapeño or hot sauce, and extra cilantro on the side.