Chicken Quesadilla Recipe

Prepare marinade

In a medium bowl whisk together 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate chicken

Place 1 lb chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let marinate 15 minutes at room temperature.

Cook and slice chicken

Heat a large skillet over medium-high heat and add 1 tbs oil (from the 2 tbs listed if using). Remove chicken from marinade, letting excess drip off. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes, then slice or shred into 1/2-inch pieces.

Combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbs chopped cilantro, 1/2 finely chopped jalapeño, 1 tbs lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. Refrigerate until ready to assemble so flavors meld (at least 10 minutes).

Assemble quesadillas

Lay out 4 large flour tortillas. On half of each tortilla sprinkle about 1/4 cup shredded Monterey Jack and 2 tbsp crumbled cotija (adjust ratio as desired). Top cheese with an even portion of sliced cooked chicken (about 1/4 lb total per tortilla set, divide evenly) and a spoonful (about 2 tbs) of pineapple salsa. Fold the tortilla over to create a half-moon.

Cook quesadillas

Wipe skillet clean and return to medium heat. Add 1/2 tbs butter or 1/2 tbs oil to the pan. Place one assembled quesadilla in the skillet and cook 2-3 minutes per side until golden brown and cheese is melted, pressing lightly with a spatula. Add more butter/oil as needed and repeat with remaining quesadillas. Total cook time per quesadilla ~4-6 minutes.

Finish and serve

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges. Serve warm with optional sour cream, extra cilantro, lime wedges and additional pineapple salsa on the side.