Chicken Quesadilla Recipe

Prepare and Marinate

Trim any fat from the chicken breasts and pat dry. In a bowl combine olive oil, ground cumin, chili powder, garlic powder, salt, black pepper, and lime juice. Add chicken and coat thoroughly. Let marinate 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Cook Chicken

Heat a skillet or grill pan over medium-high heat and add 1 tsp oil if using a pan. Cook the chicken 5–7 minutes per side (thicker breasts may take longer) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove to a cutting board and let rest 5 minutes, then slice or shred into bite-size pieces.

While chicken rests, finely dice the roma tomatoes and onion, chop cilantro, and mince the jalapeño (remove seeds for less heat). Combine tomatoes, onion, cilantro, jalapeño, lime juice, salt, and pepper in a bowl. Taste and adjust seasoning. Let sit 10 minutes to allow flavors to meld.

Heat a large nonstick skillet over medium heat. Lightly brush one side of a tortilla with melted butter (or spread 1/2 tsp). Place the tortilla butter-side-down in the skillet. Sprinkle about 1/2 cup shredded cheese evenly over half the tortilla, add a quarter of the shredded chicken over the cheese, then top with another 1/4 cup cheese (this helps bind). Fold the tortilla over to enclose filling.

Cook the folded quesadilla 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden brown and cheese is fully melted. If browning too quickly, lower the heat. Transfer to a cutting board and let rest 1 minute, then cut into 3–4 wedges. Repeat to make remaining 3 quesadillas, adding a little oil or butter to the pan as needed.

Keep finished quesadillas warm on a baking sheet in a 200°F (95°C) oven while you finish the rest to serve all hot.

Plate quesadilla wedges and top or serve alongside with pico de gallo, sour cream, and salsa. Garnish with lime wedges; squeeze fresh lime over the quesadilla if desired.