Chicken Quesadilla Recipe

Prepare chicken

Pat chicken breasts dry and season both sides with cumin, chili powder, garlic powder, 2 tsp kosher salt and 1/4 tsp black pepper.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C) and exterior is golden. Transfer to a cutting board and let rest 5 minutes.

Shred chicken

Using two forks, shred the rested chicken into bite-size pieces. Toss with a pinch more salt if needed (about 1/4 tsp).

Slice vegetables

While chicken rests, thinly slice red and green bell peppers, and onion into 1/4-inch strips. Remove seeds from jalapeño and finely dice (leave some seeds if you want extra heat). Chop cilantro roughly.

Sauté vegetables

In the same skillet used for chicken, add remaining 1 tbsp olive oil and heat over medium. Add onions and peppers and sauté 4–5 minutes until softened and slightly caramelized. Add diced jalapeño and cook 1 additional minute. Season with remaining 1 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and stir in chopped cilantro.

Combine

Add shredded chicken back to the skillet with the vegetables and toss to combine, ensuring the chicken picks up the pepper/onion mixture and any pan fond.

Heat pan

Wipe skillet clean, then melt 1/2 tablespoon butter over medium-low heat in the skillet. You will use the pan to crisp the tortillas.

Assemble quesadillas

Lay one flour tortilla on a flat surface. Sprinkle 1/2 cup mixed cheeses evenly over half the tortilla. Spoon about 3/4 cup of the chicken-vegetable mixture over the cheese, leaving a 1/2-inch border. Sprinkle another 1/4 cup cheese on top of the filling (this helps bind). Fold the empty half of the tortilla over the filling to create a half-moon. Repeat to make 3 more quesadillas.

Cook quesadillas

In the skillet over medium-low heat, melt an additional 1/2 tbsp butter. Place one assembled quesadilla in the pan and cook 2–3 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip using a spatula and add remaining 1/2 tbsp butter around the edge; cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and let rest 1 minute, then slice into 3 wedges. Repeat with remaining quesadillas, adding butter as needed.

Make pico de gallo

Combine diced tomato, red onion, lime juice, 1/4 tsp salt (from ingredients) and half the chopped cilantro in a bowl. Stir and taste; adjust salt or lime as needed. Let sit 5–10 minutes to marry flavors.

Serve

Plate quesadilla wedges and top or serve alongside pico de gallo. Serve sour cream on the side or dolloped on top. Garnish with remaining cilantro and additional sliced jalapeño if desired.