Lunch Quesadilla Recipe

Warm and season chicken

If your chicken is cold, warm it in a skillet. Heat 1/2 tbs oil in a medium skillet over medium heat. Add the shredded/diced cooked chicken, ground cumin, chili powder, salt, and black pepper. Stir and cook 2–3 minutes until warmed through and spices are fragrant. Remove from heat and set aside.

Sauté peppers and onions

In the same skillet, add the remaining 1/2 tbs oil (or wipe skillet and add 1 tbs if preferred). Add the thinly sliced red bell pepper and cook over medium heat for 3–4 minutes until slightly softened but still with a bit of bite. Add the sliced green onions in the last 30 seconds. Remove from heat and combine with the warmed chicken. Stir in chopped cilantro and adjust seasoning to taste.

Heat a clean large nonstick skillet or griddle over medium-low to medium heat. You want it hot enough to brown the tortilla slowly so the cheese melts without burning.

Assemble quesadillas

Place one flour tortilla flat on a plate or cutting board. Evenly distribute about 1/2 cup shredded cheese over half of the tortilla. Spoon about 1/4 cup of the chicken and pepper mixture over the cheese, then sprinkle another 1–2 tablespoons of cheese on top of the filling (this helps the top tortilla stick). Fold the tortilla in half, pressing lightly.

Cook quesadillas

Brush or lightly wipe the preheated skillet with a little oil (use remaining oil if any). Place the folded quesadilla seam-side down in the skillet. Cook 2–3 minutes until the bottom is golden-brown and crisp. Carefully flip with a spatula and cook another 1.5–2 minutes until the second side is golden and the cheese is melted. Reduce heat slightly if the tortilla browns too quickly. Repeat with remaining tortillas and filling, using more oil as needed.

When finished, transfer quesadillas to a cutting board and let rest 1 minute. Cut each into 3–4 wedges with a sharp knife or pizza cutter.

Plate the quesadilla wedges with sour cream, salsa, and optional guacamole on the side. Garnish with extra chopped cilantro and a squeeze of lime if available. Serve warm.