Santa Fe Chicken Quesadilla Recipe

Prepare and marinate chicken

Pound or slice the chicken breasts into 1/2-inch-thick cutlets or 3/4-inch strips for even cooking. In a bowl combine 1 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 3 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice. Toss the chicken in the marinade and let rest for at least 15 minutes (up to 1 hour refrigerated).

Cook the chicken

Heat a grill pan or skillet over medium-high heat until hot. Add a small drizzle of oil or spray. Cook the marinated chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely browned. Remove to a cutting board and let rest 5 minutes, then slice into thin strips or shred with two forks.

While chicken rests, slice the onion and bell peppers into 1/4-inch strips. Heat 1 tbs vegetable oil in a skillet over medium heat. Add the onion and peppers, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté 6–8 minutes until softened and lightly charred. Remove from heat and set aside.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle, 1 tsp adobo sauce, 1 tbs lime juice, 1 tsp honey, 1/4 tsp ground cumin and 1/4 tsp salt. Taste and adjust heat or acidity if desired (add more adobo or chipotle for heat, more honey for sweetness). Refrigerate until assembly.

Preheat a large nonstick skillet or griddle over medium-low to medium heat. Lightly butter or oil one side of a tortilla.

Place the tortilla buttered-side down on the skillet. Spread a thin layer (about 1–1 1/2 tbs) of Santa Fe sauce over half of the tortilla. Top the sauce with a mixture of shredded pepper jack and cheddar (about 3/4 cup total), a layer of sliced chicken (about 1/4 of cooked chicken), and a quarter of the sautéed peppers and onions. Sprinkle a small pinch of chopped cilantro if using.

Fold the empty half of the tortilla over to cover the filling. Cook 2–3 minutes until the bottom is golden and the cheese starts to melt. Carefully flip with a spatula and cook another 2–3 minutes until golden and cheese is fully melted. Press gently while cooking to help seal.

Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat assembly for remaining tortillas and fillings. Reapply a little butter to the skillet as needed between quesadillas.

Serve warm with extra Santa Fe sauce on the side for dipping.