Quesadillas With Chicken Recipe

Prep and marinate chicken

Pat the chicken breasts dry and place in a shallow bowl. Add 1 tbs olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 3 tsp kosher salt, 1 tsp black pepper, and 1 tbs lime juice. Rub the marinade all over the chicken and let rest for 15 minutes at room temperature (or refrigerate for up to 2 hours).

Cook the chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When hot, add the marinated chicken breasts and cook 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes.

Shred or slice

Using two forks or a knife, shred or thinly slice the rested chicken into bite-sized pieces. Measure out 2 cups for assembly.

In the same skillet over medium heat, add 1 tbs butter or oil. Add the thinly sliced yellow onion and red bell pepper. Sauté 4-6 minutes until softened and slightly caramelized. Season lightly with a pinch of salt and set aside.

Build the quesadillas

Combine the shredded cheddar and Monterey Jack cheese in a bowl. Lay one flour tortilla on a flat surface. Sprinkle about 1/3 cup of the cheese mixture over half the tortilla (leaving a small border). Top with about 1/2 cup of shredded chicken, a spoonful of sautéed peppers and onions (about 2-3 tbs), and 1 tsp chopped cilantro. Add another 1/6 cup of cheese over the filling to help seal. Fold the tortilla in half to enclose the filling. Repeat to make 4 quesadillas.

Cook the quesadillas

Heat a clean large skillet or griddle over medium heat and add 1/2 tbs butter or oil to coat. Place one folded quesadilla seam-side down and cook 2-3 minutes until golden and crisp. Carefully flip and cook the other side 1.5-2 minutes until cheese is melted and both sides are golden brown. Transfer to a cutting board and keep warm. Repeat with remaining quesadillas, adding more butter or oil as needed.

Rest and slice

Let each cooked quesadilla rest 1 minute, then slice into 3 or 4 wedges using a sharp knife or pizza cutter so the melted cheese does not immediately run out.

Arrange quesadilla wedges on a plate and garnish with remaining chopped cilantro. Serve with sour cream, salsa, guacamole, and lime wedges on the side. Optional: squeeze lime over quesadilla before eating.