Holy Smoke Quesadilla Recipe

Prepare and brown chicken

Pat chicken thighs dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Sear thighs 2–3 minutes per side until golden (they do not need to be cooked through). Remove to a plate.

Simmer with smoky sauce

Reduce heat to medium. In the same skillet, add minced garlic and 1 tbsp minced chipotle in adobo; sauté 30 seconds until fragrant. Add smoked paprika, ground cumin and brown sugar; stir 20 seconds. Return chicken to skillet and add 1/2 cup chicken broth and 1 tsp apple cider vinegar. Bring to a gentle simmer, cover, and cook 12–15 minutes until chicken reaches 165°F (74°C).

Shred and finish

Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to skillet and toss with the pan juices. Taste and adjust seasoning with remaining salt and pepper. Cook off liquid over medium-high heat 1–2 minutes so the filling is slightly saucy but not watery. Keep warm.

While chicken simmers, heat 1 tbsp olive oil and 1 tsp butter in a separate large skillet over medium-low heat. Add thinly sliced onion and 1/4 tsp salt. Cook, stirring occasionally, 20–25 minutes until deep golden and soft. If onions are taking too long, add 1/2 tsp brown sugar to hasten caramelization. Remove from pan and set aside.

Assemble quesadillas

Lay one tortilla flat. Sprinkle a thin, even layer (about 1/4 cup) of Monterey Jack across half the tortilla, then add about 1/4 cup shredded cheddar. Top with 1/4 cup smoky pulled chicken, 1/4 cup caramelized onions, a few slices of pickled jalapeño (to taste), and a tablespoon of chopped cilantro. Finish with another 1/4–1/3 cup Monterey Jack so cheese will help seal. Fold the tortilla over to create a half-moon. Repeat to make 4 quesadillas.

Cook quesadillas

Wipe out the skillet used for the chicken (or use a clean large skillet) and melt 1/2 tbsp butter over medium heat. Place one folded quesadilla in the skillet and cook 2–3 minutes until golden brown and crisp. Carefully flip and add remaining 1/2 tbsp butter; 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 before slicing into 3 wedges. Repeat with remaining quesadillas, adding butter as needed.

For a crispier finish (optional), transfer cooked quesadillas to a preheated 400°F (200°C) oven on a baking sheet for 3–4 minutes to ensure even melting and extra crispness.

Arrange quesadilla wedges on a platter. Garnish with remaining chopped cilantro, sliced avocado or dollops of guacamole, sour cream, pickled jalapeños, lime wedges and hot sauce on the side. Serve immediately while hot.