Entrée: United States – Chicken Quesadillas

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

2 cups cooked shredded chicken (8 oz / 225 g)
4 (8-inch) flour tortillas
2 cups shredded Mexican blend cheese (8 oz / 225 g)
1 / 2 cup diced bell pepper (75 g)
1 / 4 cup finely chopped onion (40 g)
1 jalapeño, minced (optional)
2 cloves garlic, minced
2 tbsp olive oil or butter, divided (30 ml)
1 tsp chili powder
1 / 2 tsp ground cumin
1 / 4 tsp smoked paprika
1 / 4 tsp dried oregano
1 / 2 tsp kosher salt, plus more to taste
Black pepper, to taste
1 tbsp fresh lime juice (15 ml)
2 tbsp chopped fresh cilantro (8 g)
To serve: salsa, sour cream, guacamole, lime wedges

Instructions

Season the chicken: In a bowl, combine shredded chicken, chili powder, cumin, smoked paprika, oregano, salt, black pepper, lime juice, and cilantro. Toss to coat evenly.
Cook the vegetables: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and jalapeño; cook, stirring, until softened, 3–4 minutes. Stir in garlic and cook 30 seconds. Add the seasoned chicken and cook 1–2 minutes to warm through. Transfer mixture to a bowl.
Assemble: Wipe the skillet and return to medium heat. Add about 1/2 teaspoon oil or butter. Place one tortilla in the skillet. Sprinkle 1/2 cup cheese over half the tortilla, add about 1/2 cup chicken mixture, then another small handful of cheese. Fold the tortilla over to form a half-moon.
Cook: Toast until the bottom is golden and the cheese begins to melt, 2–3 minutes. Flip and cook the second side until golden and the cheese is fully melted, 2–3 minutes more. Repeat with remaining tortillas, adding a little oil or butter as needed.
Finish and serve: Let quesadillas rest 1 minute, then slice into wedges. Serve with salsa, sour cream, guacamole, and lime wedges.