Chicken Quesadillas Recipe

Trim and season

Trim any excess fat from the chicken breasts and pat them dry with paper towels. In a small bowl combine olive oil, ground cumin, chili powder, garlic powder, smoked paprika, 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 and add 1 tablespoon olive oil (or vegetable oil). When shimmering, add the chicken breasts and sear 4–5 minutes per side until golden. Reduce heat to medium and add 2 tablespoons water or low-sodium chicken broth to the pan; cover and cook 5–8 minutes more until internal temperature reaches 74°C (165°F). Remove chicken to a cutting board and let rest 5 minutes.

Using two forks, shred the chicken into bite-sized pieces. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or a squeeze of lime if desired. Keep warm.

In a medium bowl combine shredded cheddar and Monterey Jack cheeses with the diced red bell pepper and diced green onion. Mix well so the vegetables are distributed through the cheese.

Place a large flour tortilla on a work surface. Sprinkle about 3/4 cup of the cheese-vegetable mixture evenly over half of the tortilla (reserve remaining cheese for other tortillas). Top the cheese with about 1/2 cup shredded chicken, spreading it into an even layer but leaving a 1/2 inch rim so the tortilla seals. Fold the empty half of the tortilla over the filled half to form a half-moon. Repeat to make 4 assembled quesadillas.

Heat a large nonstick skillet or cast-iron pan over medium heat. Add 1/2 tablespoon butter and 1/4 teaspoon vegetable oil (this combo helps prevent burning and promotes browning). When butter foams, add one assembled quesadilla. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip using a wide spatula and cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. Transfer to a cutting board and keep warm tented with foil. Repeat with remaining butter/oil and quesadillas. If needed, reduce heat to medium-low to avoid over-browning before cheese melts.

Optional: to get extra-crispy edges, after flipping press gently with the spatula for 15–20 seconds or weight the quesadilla with another pan briefly.

Brush the cooked quesadillas lightly with remaining melted butter for shine and flavor, and sprinkle with chopped fresh cilantro if using.

Using a sharp knife or pizza cutter, slice each quesadilla into 3–4 wedges. Serve immediately with sour cream, salsa and guacamole on the side.

Leftovers: cool to room temperature, wrap tightly and refrigerate up to 3 days. Reheat in a skillet or toaster oven to keep crisp.