Chicken Quesadilla Entree Recipe

Marinate

Pat chicken dry and slice into 1/2-inch strips. In a bowl toss chicken with 1 tbs olive oil, 1 tsp lemon juice, 2 tsp Cajun seasoning, 1 tsp salt and 1/2 tsp black pepper. Let rest 10–15 minutes (or refrigerate up to 2 hours).

Cook

Heat a large skillet over medium-high heat until hot. Add the marinated chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice into bite-sized pieces.

In the same skillet (wipe out if very brown), heat 1 tsp vegetable oil over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred and fragrant, about 4–6 minutes. Add rinsed black beans, 1/2 tsp cumin, 1/4 tsp smoked paprika and 1/4 tsp salt; cook 2–3 minutes until warmed through and flavors meld. Remove from heat and set aside.

Combine the shredded mozzarella and cheddar in a bowl. Lay out 4 tortillas. On half of each tortilla, distribute an even layer of cheese (about 1/2 cup cheese per tortilla total), then top with even portions of Cajun chicken and the roasted corn & bean mixture, leaving a 1/2-inch border. Fold the empty half of the tortilla over to form a half-moon.

Wipe the skillet and melt about 1/2 tbs butter over medium heat (or use a clean nonstick pan). Place one assembled quesadilla in the pan and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted. Repeat with remaining quesadillas, adding more butter as needed. Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges.

While chicken rests or quesadillas cook, combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Taste and adjust lime or salt as desired. Let sit 5–10 minutes for flavors to meld.

Plate quesadilla wedges and top with a spoonful of pico de gallo, a dollop of sour cream, and scatter sliced green onions. Serve with lime wedges on the side for squeezing over the quesadillas.