Name: Chicken Quesadillas
Total time: 45 minutes
Yield: 6 servings
Ingredients: 1 lb. skinless, boneless chicken breasts, preferably thin sliced; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 2 tsp. paprika; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. sugar; 3–5 Tbsp. vegetable oil, divided; 1 small onion, cut into ½" pieces; 1 small red bell pepper, ribs and seeds removed, cut into ½" pieces; 2 garlic cloves, finely chopped; 1 jalapeño, thinly sliced; 12 oz. pepper jack cheese, coarsely grated (2–3 cups); ½ cup (packed) coarsely chopped cilantro; 6 8"–10"-diameter flour tortillas

Five quesadillas filled with diced chicken shredded pepper Jack cheese red bell peppers yellow onions and served with...

Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Alexandra Massillon

A chicken quesadilla, that hallmark of Tex-Mex cooking, is a mealtime savior—quick to make, filling, decently healthy, with mass appeal for kids and adults alike. A little attention to detail gets you restaurant-quality quesadillas. First, generously seasoning the chicken with a simple but bold blend of spices (a homemade taco seasoning of sorts) adds deep flavor and keeps each bite interesting. Second, cooking the chicken quesadillas in a good amount of oil gets the tortillas crisp and golden brown on the outside, with enough texture to stand up to the juicy filling. Cooked this way, the quesadillas are sturdy and easy to handle without disintegrating over your hands with every bite. A few wedges of lime and a tiny cup of sour cream, guacamole, or pico de gallo on the side are the only accompaniments you need.

Much like fajitas, a quesadilla is best made with flour tortillas; look for burrito-size wraps or larger. This recipe is endlessly adaptable. Not a fan of pepper jack cheese? Use any melty, gooey shredded cheese like Monterey Jack, low-moisture mozzarella, or mild cheddar. Want to make this vegetarian? Drain and rinse a can or two of black beans or pinto beans and use them in place of the chicken. Short on time? Shred about 2 cups worth of store-bought rotisserie chicken (or last night’s grilled leftover chicken thighs). Add the spice mix to the vegetables as they cook, then stir in the shredded chicken and continue as the recipe indicates. Hate fresh cilantro? Use scallions instead. Ultimately, this is an easy—and easygoing—chicken quesadilla recipe.

Recipe information

Total Time
45 minutes
Yield
6 servings

Ingredients

1 lb. skinless, boneless chicken breasts, preferably thin sliced

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

2 tsp. paprika

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. sugar

3–5 Tbsp. vegetable oil, divided

1 small onion, cut into ½" pieces

1 small red bell pepper, ribs and seeds removed, cut into ½" pieces

2 garlic cloves, finely chopped

1 jalapeño, thinly sliced

12 oz. pepper jack cheese, coarsely grated (2–3 cups)

½ cup (packed) coarsely chopped cilantro

6 8"–10"-diameter flour tortillas

Preparation

Step 1
If your 1 lb. skinless, boneless chicken breasts are not thin sliced, working one at a time, hold a long knife parallel to cutting board and slice breasts along a long side until cut in half to create thin cutlets.
Step 2
Stir 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. paprika, 1 tsp. ground coriander, 1 tsp. ground cumin, and 1 tsp. sugar in a large shallow bowl to combine. Add chicken breasts and toss to coat evenly in spice mixture; set aside.
Step 3
Heat 1 Tbsp. vegetable oil in a large nonstick or stainless-steel skillet over medium-high. Cook 1 small onion, cut into ½" pieces, and 1 small red bell pepper, ribs and seeds removed, cut into ½" pieces, stirring often, until lightly charred in spots and onion is translucent, about 4 minutes. Add 2 garlic cloves, finely chopped, and 1 jalapeño, thinly sliced, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Transfer vegetables to a medium bowl.
Step 4
Heat 1 Tbsp. vegetable oil in same skillet over medium. Add reserved chicken breasts (it’s okay if they overlap slightly) and cook, turning once or twice, until cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly. Cut into ½" cubes and add to bowl with vegetables. Clean and reserve pan.
Step 5
Mix 12 oz. pepper jack cheese, coarsely grated (2–3 cups), and ½ cup (packed) coarsely chopped cilantro into chicken mixture. Divide among six 8"–10"-diameter flour tortillas, spooning over one half of each. Fold empty side up and over filling to cover.
Step 6
Heat 1 Tbsp. vegetable oil in reserved pan over medium. Add 2 quesadillas and cook, turning halfway through, until tortillas are golden and cheese is melted, about 5 minutes. Transfer to a cutting board. Repeat process 2 more times, cooking 2 quesadillas per batch and adding more oil to the pan as needed.
Step 7
Cut quesadillas into wedges and transfer to plates to serve.
Do Ahead: Filling can be made 2 days ahead. Transfer to an airtight container; cover and chill.