Ingredients:

  • 1 lb Boneless, skinless Chicken Breast, diced 1 cm
  • 1 Tbsp Olive Oil
  • 1 tsp Chilli Powder (Mild/Medium)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Kosher Salt
  • 1/4 tsp freshly ground Black Pepper
  • 1 tsp fresh Lime Juice
  • 4 large Flour Tortillas (10-inch)
  • 6 oz Monterey Jack Cheese, grated
  • 3 oz Sharp Cheddar Cheese, grated
  • 2 Tbsp softened Cream Cheese (Optional)
  • 1 Tbsp Neutral Oil (e.g., Vegetable/Canola)

Instructions:

  1. Season the Chicken: Place the diced chicken in a medium bowl. Add the olive oil, chilli powder, smoked paprika, cumin, oregano, garlic powder, salt, and pepper. Toss thoroughly until the chicken is evenly coated.
  2. Sear the Chicken: Heat your frying pan over medium-high heat. Add the seasoned chicken. Cook for 4–5 minutes, stirring occasionally, until deeply browned and cooked through.
  3. Finish and Cool: Remove the chicken from the pan and place it on a clean plate. Stir in the fresh lime juice. Allow the filling to cool slightly (5 minutes) before assembly to prevent the tortilla from getting soggy.
  4. Prepare the Cheeses: Combine the grated Monterey Jack and Cheddar. If using, mix the softened cream cheese into the chicken filling for an extra creamy texture.
  5. Layer the Tortilla: Place one tortilla on your work surface. Cover one half of the tortilla with a thin, even layer of the cheese blend, leaving a 1 cm border.
  6. Add Filling: Spoon half of the prepared chicken filling over the layer of cheese. Top the chicken generously with the remaining half of the cheese blend.
  7. Fold and Repeat: Fold the unfilled half of the tortilla over the filling to create a perfect half-moon shape. Repeat the process with the remaining ingredients to create the second quesadilla.
  8. Preheat and Lightly Grease: Wipe down the frying pan or griddle. Set the heat to medium-low. Add a small amount of neutral oil.
  9. Cook the Quesadillas: Carefully place one assembled quesadilla into the pan. Cook for 3–4 minutes per side.
  10. Press and Crisp: Using a spatula, press down firmly on the quesadilla while it cooks to ensure even browning and melting until the outside is golden brown and crispy, and the cheese is fully melted.
  11. Rest and Cut: Remove the quesadilla and place it on a cutting board. Let it rest for 1 minute, then cut the half-moon into 3 or 4 manageable wedges. Serve immediately with desired toppings.