Chicken Quesadilla Recipe

Prepare chicken filling

If using raw chicken, poach or roast until cooked through, then shred. In a medium bowl combine shredded chicken, chopped green chilies, finely chopped onion, cilantro, ground cumin, smoked paprika, kosher salt and black pepper. Toss to combine and taste for seasoning; adjust salt and spices as needed.

Assemble quesadillas

Lay out 4 large flour tortillas. On half of each tortilla evenly distribute about 0.5 cups of the shredded cheese blend (mix cheddar and Monterey Jack first), then top cheese with about 0.5 cup of the seasoned chicken mixture, then another 0.25 cup of cheese on top of the chicken (this helps the top tortilla stick). Fold the empty half of the tortilla over the filling to form a half-moon.

Cook quesadillas

Heat a large nonstick skillet or griddle over medium heat and add about 1/2 tablespoon butter or oil. When hot, place one assembled quesadilla in the pan. Cook 2–3 minutes per side, pressing lightly with a spatula, until the tortilla is golden and crisp and the cheese is melted. Add more butter/oil as needed between quesadillas. Repeat with remaining quesadillas. Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3–4 wedges.

Keep quesadillas warm in a low oven (about 200°F / 95°C) on a baking sheet while finishing the rest to serve all hot.

In a small bowl whisk together sour cream, ground cumin, fresh lime juice, kosher salt and black pepper until smooth. Taste and adjust lime or salt to preference. Chill until ready to serve.

Combine diced tomatoes, chopped onion, minced jalapeño, chopped cilantro, lime juice, kosher salt and black pepper in a bowl. Stir gently and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning. Keep chilled if not serving immediately.