Ingredients
Equipment
Method
Season the chicken:
- Pat the chicken breasts dry with paper towels. Combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the seasoning evenly over both sides of the chicken.
Cook the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown on the outside and completely cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a cutting board and let rest for several minutes.
Cut the chicken:
- Slice or shred the cooked chicken into small, bite-sized pieces. Smaller pieces make it easier to distribute the chicken evenly throughout the quesadillas.
Cook the vegetables:
- Using the same skillet, add the diced onion and bell peppers. Cook for several minutes until tender but still slightly crisp. Add the jalapeño if using, followed by the diced tomato. Cook briefly, then remove from the heat.
Assemble the quesadillas:
- Place a tortilla on a clean work surface. Cover half of the tortilla with a portion of the shredded cheese. Add the seasoned chicken, sautéed vegetables, and cilantro. Sprinkle a little more cheese over the filling, then fold the tortilla in half.
Cook the quesadillas:
- Heat a clean skillet over medium to medium-low heat and lightly grease it with butter or olive oil. Place the folded quesadilla in the skillet and cook for about 2–4 minutes, until the bottom is golden brown and crisp.
Flip:
- Carefully flip the quesadilla using a wide spatula. Cook the other side for another 2–4 minutes until golden and crisp and the cheese has completely melted.
Slice and serve:
- Transfer the quesadilla to a cutting board and let it rest for about 1 minute. Cut into triangular wedges and serve immediately with salsa, sour cream, guacamole, cilantro, and lime wedges if desired.
Notes
Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.
Do not overfill the tortillas, as this can make them difficult to flip and prevent the cheese from melting evenly.
Keep the vegetables relatively dry to prevent soggy quesadillas.
Medium to medium-low heat is best for getting a crisp tortilla while allowing the cheese to melt completely.
Chicken thighs can be substituted for chicken breast for a richer and more tender filling.
Leftover cooked chicken or rotisserie chicken can also be used.
For a spicier quesadilla, add extra jalapeño, cayenne pepper, hot sauce, or Pepper Jack cheese.
Serve immediately for the crispiest tortilla and best melted-cheese texture.
Do not overfill the tortillas, as this can make them difficult to flip and prevent the cheese from melting evenly.
Keep the vegetables relatively dry to prevent soggy quesadillas.
Medium to medium-low heat is best for getting a crisp tortilla while allowing the cheese to melt completely.
Chicken thighs can be substituted for chicken breast for a richer and more tender filling.
Leftover cooked chicken or rotisserie chicken can also be used.
For a spicier quesadilla, add extra jalapeño, cayenne pepper, hot sauce, or Pepper Jack cheese.
Serve immediately for the crispiest tortilla and best melted-cheese texture.