Ingredients:

  • 1 lb Boneless, skinless Chicken Thighs, diced into 1/2-inch cubes
  • 2 Tbsp Olive Oil or neutral oil, divided
  • 1/2 medium Yellow Onion, finely diced
  • 1 medium Bell Pepper (Red or Green), diced
  • 1 Tbsp Chili Powder (Ancho/New Mexico style)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (preferably Mexican)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 cup Water or Chicken Stock
  • 8 (10-inch) Large Flour Tortillas
  • 2 cups Shredded Cheese Blend (Monterey Jack/Cheddar blend)
  • 2 Tbsp Unsalted Butter, divided

Instructions:

  1. Season the Chicken: Toss the diced chicken cubes with the measured salt, pepper, chili powder, cumin, smoked paprika, and oregano. Ensure even coverage.
  2. Sauté Aromatics: Heat 1 Tbsp of oil in the skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for 3–4 minutes until softened and slightly translucent. Remove the vegetables from the pan and set them aside.
  3. Cook the Chicken: Add the remaining 1 Tbsp of oil to the same skillet. Add the seasoned chicken and spread it into a single layer. Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
  4. Combine and Bind: Return the sautéed vegetables to the pan with the chicken. Pour in the 1/4 cup of stock or water. Simmer vigorously for 1 minute until the liquid has evaporated or created a glaze coating the filling. Turn off the heat and transfer the filling mixture to a bowl to cool slightly.
  5. Prep the Pan: Wipe the skillet clean (if necessary). Place it back over medium heat. Add 1/2 Tbsp of butter (or oil). Wait until the butter melts and foams slightly.
  6. Layer the Quesadilla: Place one tortilla flat in the pan. Sprinkle a thin layer of cheese over half of the tortilla, leaving the other half cheese-free.
  7. Add the Filling: Spoon approximately 1/4 of the chicken filling mixture evenly over the cheesy half. Top the filling with a second, thin layer of cheese.
  8. Fold and Press: Fold the plain side of the tortilla over the filling side to create a half-moon shape. Gently press down with the spatula.
  9. Grill to Perfection: Cook for 3–4 minutes per side until the exterior is golden brown and crispy, and the cheese is fully melted and gooey. If browning too quickly, reduce the heat.
  10. Rest and Slice: Remove the finished quesadilla to a cutting board. Allow it to rest for 1 minute—this prevents the filling from spilling out when sliced. Slice into two or three wedges using a sharp knife or pizza wheel.
  11. Repeat: Repeat the assembly and griddling steps with the remaining butter, tortillas, and filling. Serve immediately.