Quesadillas Recipe

Prepare vegetables

Finely dice the red bell pepper and yellow onion. Mince and, if desired, seed the jalapeño. Chop the cilantro and set vegetables aside.

Warm and flavor chicken

In a medium skillet over medium heat, add 1 tablespoon neutral oil. Add the diced onion and bell pepper and sauté 3–4 minutes until softened and translucent. Add the minced jalapeño and cook 30 seconds more.

Add the shredded chicken to the skillet along with ground cumin, smoked paprika, salt, and pepper. Stir and cook 2–3 minutes until chicken is warmed through and spices are fragrant. Remove from heat and stir in chopped cilantro. Transfer mixture to a bowl and let cool slightly (2–3 minutes) so it won't make tortillas soggy.

Mix cheeses: in a separate bowl combine shredded cheddar and Monterey Jack so the cheese will melt evenly.

Assemble quesadillas

Lay one tortilla on a clean surface. Sprinkle about 1/4 to 1/3 cup of the mixed cheese over half the tortilla, leaving a 1/2-inch border. Spoon about 1/2 cup of the chicken-vegetable filling evenly over the cheese. Top the filling with another 1/4 cup cheese (this helps the quesadilla seal). Fold the empty half of the tortilla over the filled half to form a semicircle. Repeat to assemble the remaining 3 quesadillas.

Cook on stovetop

Heat a large skillet or cast-iron pan over medium-low to medium heat. Add 1/2 tablespoon butter and let it melt and coat the pan. Place the first folded quesadilla in the pan. Cook 2–3 minutes until the bottom is golden brown and crispy. Carefully flip using a spatula, add the remaining 1/2 tablespoon butter around the edge so it melts under the quesadilla, and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. Adjust heat as needed to avoid burning before the cheese melts. Repeat with remaining quesadillas, adding small additional oil or butter if the pan becomes dry.

Finish and rest

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter (wipe blade between cuts if cheese sticks).

Serve each quesadilla with sour cream, salsa, and guacamole on the side. Offer lime wedges to squeeze over the filling for brightness. For a crispier finish, serve immediately; if making ahead, keep warm in a 200°F (95°C) oven on a wire rack for up to 20 minutes.