Santa Fe Chicken Quesadillas Recipe

Trim and marinate

Trim excess fat from the chicken breasts and pat dry. Slice each breast horizontally into two thinner cutlets or cut into 1/2-inch strips. In a bowl combine 1 tbs olive oil, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1 tbs lime juice. Add the chicken, toss to coat well, and let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook the chicken

Heat a large skillet over medium-high heat and add 1 tbs oil. When shimmering, add the marinated chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until nicely browned and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and let rest 5 minutes, then roughly chop or shred the chicken into bite-sized pieces.

Sauté vegetables

In the same skillet used for the chicken (add a little more oil if dry), reduce heat to medium and add the diced onion, red and green bell peppers. Cook, stirring occasionally, 4–5 minutes until softened and slightly caramelized. Add the corn and the chopped jalapeño; cook another 1–2 minutes until warmed through. Season with a pinch of salt and pepper. Stir in the chopped cilantro off heat.

Combine filling

In a bowl combine the chopped cooked chicken and sautéed vegetables. Taste and adjust seasoning (add a squeeze of lime if desired). This mixture will be the quesadilla filling.

Lay out 4 flour tortillas on a work surface. On half of each tortilla, sprinkle about 1/4 cup shredded Monterey Jack and 1/4 cup shredded cheddar. Divide the chicken-vegetable mixture evenly among the tortillas, placing it over the cheese layer, then top with another 1/4 cup of the cheese (this helps the top tortilla stick). Fold the other half of each tortilla over the filling to form a half-moon.

Heat a large nonstick skillet or griddle over medium heat. Add 1 tsp of oil or a small pat of butter and swirl to coat. Place one assembled quesadilla in the pan and cook 2–3 minutes until the bottom is golden brown and crispy. Carefully flip using a spatula and cook the other side 2–3 minutes until golden and the cheese is melted. If the quesadilla is browning too fast, reduce heat to medium-low. Repeat with remaining quesadillas, adding more oil or butter as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 3 wedges with a sharp knife or pizza cutter.

Arrange quesadilla wedges on a platter. Serve with sour cream, salsa or pico de gallo, sliced avocado or guacamole, and lime wedges on the side. Garnish with extra chopped cilantro if desired.