Chicken Quesadilla Recipe

Season chicken

Pat the chicken breasts dry. Rub with olive oil, then evenly season with Cajun seasoning, 1/2 tsp salt, and black pepper. Let rest 5 minutes while you prepare other components.

Cook chicken

Heat a large skillet over medium-high heat. Add 1 tsp oil (from reserved) and sear chicken 4–5 minutes per side until an instant-read thermometer reads 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then thinly slice or shred into bite-size pieces.

While chicken rests, wipe the skillet clean, return to medium heat and add 1 tsp oil. Add corn and diced red pepper (if using) and sauté 3–4 minutes until corn is lightly charred. Add drained black beans and sliced green onions and cook 1–2 minutes to warm through. Season with a pinch of salt. Remove from heat and set aside.

Combine diced tomato, red onion, cilantro, lime juice, 1/4 tsp salt and minced jalapeño (if using) in a bowl. Taste and adjust salt or lime. Refrigerate until ready to serve. Spoon sour cream into a small bowl and keep chilled.

Mix the shredded mozzarella and cheddar in a bowl. Lay out two flour tortillas. On each bottom tortilla half, evenly distribute: a quarter of the cheese mix, a quarter of the Cajun chicken, a quarter of the corn/black bean mixture, and a few sliced green onions. Top with another quarter of cheese (this helps the top tortilla stick). Fold the top half of each tortilla over the filling to form a half-moon.

Heat a clean large skillet or griddle over medium heat. Add 1/2 tbsp butter or a light coating of oil. Place one assembled quesadilla in the pan. Cook 2–3 minutes until golden brown and crisp, then carefully flip and cook another 2–3 minutes until cheese is melted and second side is golden. Repeat with remaining quesadillas, adding more butter or oil as needed. Press gently with a spatula to help them seal and melt.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3–4 wedges. Keep warm in a low oven (200°F / 95°C) if making ahead.

Plate quesadilla wedges and top with pico de gallo and a dollop of sour cream. Serve extra pico and sour cream on the side. Garnish with additional sliced green onions or cilantro if desired.