Pat chicken breasts dry with paper towels. Trim any excess fat and slice each breast horizontally into two thinner cutlets (optional) so they cook evenly.

In a small bowl combine olive oil, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and lime juice. Rub the mixture evenly over both sides of the chicken breasts.

Heat a large skillet over medium-high heat. Add 1 tsp cooking oil and swirl to coat. When the oil is shimmering, add the seasoned chicken breasts. Cook about 4–5 minutes per side, until golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Transfer cooked chicken to a cutting board and let rest 5 minutes, then shred or thinly slice into bite-sized pieces.

Quesadilla Assembly

Preheat a clean large skillet or griddle over medium-low to medium heat. Spread about 1/2 tbsp butter over one side of a tortilla (buttered side will contact the skillet for a crisp, golden finish).

Place the tortilla butter-side down in the skillet. Sprinkle 1/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack evenly over the tortilla, leaving a 1/2-inch border.

Distribute about 1/4 of the shredded chicken evenly over the cheese layer. Sprinkle another 1/8–1/4 cup mixed cheese on top of the chicken to help the layers bind.

Top with a second tortilla (optional: leave unbuttered side up) or fold the tortilla in half if using single large tortilla. If using two tortillas, spread remaining butter on the top side of the top tortilla or brush the skillet lightly with butter.

Cook 2–3 minutes until the bottom tortilla is golden brown and cheese begins to melt, then carefully flip with a spatula. Cook the other side 2–3 minutes until golden and cheese is fully melted. Reduce heat slightly if the outside browns too quickly before the cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then slice into 4 wedges. Repeat assembly for remaining tortillas and filling to make 4 quesadillas total.

Serve and Garnish

Arrange quesadilla wedges on a plate and garnish with chopped cilantro and lime wedges. Serve with sour cream, guacamole, and pico de gallo or salsa on the side for dipping.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over medium heat for best texture, about 2–3 minutes per side, or in a 350°F (175°C) oven for 8–10 minutes.