Chicken Quesadillas

Start by preparing your filling. In a medium bowl, combine the shredded chicken, cumin, chili powder, garlic powder, smoked paprika, and a good pinch of salt and pepper. Use your hands or a fork to mix everything thoroughly, ensuring every bit of chicken is coated in those warm, aromatic spices.

Heat a teaspoon of oil in your skillet over medium heat. Add the diced onion and bell pepper and cook for 4-5 minutes, stirring occasionally, until they’ve softened and just started to take on a little color at the edges. Transfer them to the bowl with the seasoned chicken and give it all a final mix.

Wipe your skillet clean and return it to medium heat. Lay one tortilla flat and sprinkle half of it with a generous handful of cheese. Top the cheese with a quarter of your chicken and veggie mixture, then another handful of cheese. Fold the bare half of the tortilla over the filling.

Add a little butter or oil to the hot skillet—just enough to lightly coat the surface. Carefully transfer your assembled quesadilla to the pan. Cook for 2-3 minutes, until the bottom is golden brown and beautifully crisp.

Use a wide, flexible spatula to carefully but confidently flip the quesadilla over. Cook for another 2-3 minutes on the second side until it’s equally golden and the cheese is audibly bubbling and melted inside. Transfer it to a cutting board and repeat the process with the remaining tortillas and filling.

Let the quesadillas rest for a minute before cutting. Use a sharp knife or a pizza cutter to slice each quesadilla into three or four wedges.