Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with chili powder, cumin, garlic powder, salt, and pepper. Ensure each piece is evenly coated.1 pound boneless, skinless chicken breasts, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
- Wipe the skillet clean and melt the butter over medium heat.1 tablespoon butter
- Lay out a tortilla. Sprinkle about 1/4 cup of shredded cheese over half of the tortilla, making sure to leave a small border. Top the cheese with about 1/4 cup of the cooked chicken, then sprinkle with another 1/4 cup of cheese and some fresh cilantro.8 large (10-inch) flour tortillas, 2 cups shredded Monterey Jack cheese, 1 pound boneless, skinless chicken breasts, 1/2 cup chopped fresh cilantro
- Fold the other half of the tortilla over the filling.
- Carefully place one or two assembled quesadillas into the preheated skillet (depending on the size of your skillet). Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Repeat with the remaining quesadillas.
- Cut each quesadilla into wedges and serve immediately with your favorite toppings.sour cream, salsa, guacamole, sliced jalapeños, chopped red onion
Notes
This recipe is designed for maximum flavor with minimal effort, boasting a perfectly golden exterior and a luxuriously cheesy, tender chicken filling. It’s a satisfying meal that comes together in under 30 minutes.
Storing: Refrigerate for up to 3 days, freeze for up to 2 months.
Reheating: Stovetop (best for crispiness), Oven/Toaster Oven, or Microwave (use with caution).
