Chicken Quesadilla Recipe

Chop and measure

Dice the tomato, green pepper, and onion into small (about 1/4 inch) pieces. Slice the mushrooms thinly. Drain and slice the black olives. Chop cilantro and measure out shredded chicken and cheese.

Sauté vegetables

Heat 2 tablespoons oil in a large skillet over medium heat. Add the minced garlic and sauté 20–30 seconds until fragrant. Add diced onion, green pepper, and mushrooms. Cook, stirring occasionally, for 4–6 minutes until vegetables are softened and onions are translucent.

Season vegetables

Sprinkle the cumin, chili powder (if using), salt, and black pepper over the vegetables. Stir and cook 30 seconds to bloom the spices.

Combine with chicken

Add the shredded/diced cooked chicken, diced tomato, and sliced black olives to the skillet. Stir to combine and warm the chicken through for 2–3 minutes. Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust salt/pepper if needed. Let the mixture cool 3–5 minutes so it doesn't overly melt the cheese on assembly.

Lay out 4 tortillas on a clean work surface. Spread roughly 1/2 cup shredded cheese evenly over one half of each tortilla (this helps glue the quesadilla). Spoon about 1/2 cup of the chicken-vegetable filling over the cheese on each tortilla, leaving a 1/2 inch border. Sprinkle another 1/4–1/3 cup cheese on top of the filling (cheese on top improves melting and seals the top tortilla). Fold the empty half of the tortilla over the filled half, pressing gently to flatten.

Heat a large nonstick skillet or griddle over medium heat. Add 1 teaspoon butter or a light brushing of oil to the pan. Place one folded quesadilla in the pan and cook 2–3 minutes per side, pressing lightly with a spatula, until golden brown and cheese is melted. Reduce heat slightly if the tortilla browns too fast before cheese melts.

Repeat with remaining quesadillas, adding a little more butter or oil to the pan as needed. For even heating, you can finish cooked quesadillas in a 350°F (175°C) oven for 3–5 minutes to ensure cheese is fully melted without burning the outside.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3–4 wedges with a sharp knife or pizza cutter.

Serve hot with optional sour cream, salsa, guacamole, and lime wedges on the side. Garnish with extra chopped cilantro if desired.