Chicken Quesadilla * Recipe

Prep and season chicken

Trim any fat from the chicken breasts and pat dry. In a small bowl combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, kosher salt, black pepper and lime juice. Rub the mixture over both sides of the chicken breasts.

Cook chicken

Heat a medium skillet over medium-high heat. Add 1 teaspoon oil if pan is dry. Add seasoned chicken and cook 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes.

Shred chicken

Using two forks or by chopping, shred or finely dice the cooked chicken. Set aside.

Sauté vegetables

Slice the onion and bell pepper into thin strips or small dice. In the same skillet over medium heat add 1 tablespoon butter or oil. Add onion and bell pepper (and minced jalapeño if using). Cook 4-6 minutes, stirring occasionally, until softened and edges begin to brown. Season lightly with a pinch of salt.

Return shredded chicken to the skillet with the softened vegetables; stir to combine and heat through for 1-2 minutes. Remove from heat and stir in chopped cilantro.

Assemble

Heat a clean large skillet or griddle over medium heat and add 1/2 tablespoon butter or oil to coat. Place one flour tortilla in the pan. Sprinkle about 1/4 cup cheddar and 1/4 cup Monterey Jack evenly over half the tortilla. Top the cheese with about 3/4 cup of the chicken-vegetable mixture, then add another 1/8–1/4 cup cheese on top of the filling (this helps the top tortilla stick). Fold the tortilla over to create a half-moon.

Cook

Cook 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Add more butter to the pan as needed for subsequent quesadillas. Repeat to make 4 quesadillas.

Rest & slice

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges. Resting keeps cheese from spilling out and makes cleaner slices.

Serve quesadilla wedges hot with sour cream, salsa, guacamole and lime wedges on the side. Adjust garnishes to taste.