Ingredients:

  • 2 cups cooked chicken breast, shredded or diced
  • 1 Tbsp olive oil
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli powder (adjust to taste)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp fresh coriander, chopped (optional)
  • 1 1/2 cups shredded Monterey Jack or Mexican Blend Cheese
  • 4 large flour tortillas (approx. 10-inch size)
  • 2 Tbsp unsalted butter or neutral oil (for frying)

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium heat. Sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Stir in the shredded chicken, cumin, smoked paprika, chilli powder, salt, and pepper. Cook together for 2-3 minutes, ensuring the chicken is well-coated and heated through. Remove from heat and stir in fresh coriander, if using. Set aside.
  3. Lay a clean tortilla on a work surface. Sprinkle a light, even layer of cheese over half the surface area only.
  4. Spoon a generous portion of the seasoned chicken mixture over the cheese layer. Sprinkle a little more cheese over the filling.
  5. Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press the edges together.
  6. Heat butter or oil in a clean non-stick pan over medium heat. Place one or two quesadillas in the pan (do not overcrowd).
  7. Cook for 3-4 minutes per side until the tortilla is beautifully golden brown and crisp, and the cheese inside is completely melted and gooey. Press down gently with the spatula while cooking.
  8. Remove from the pan, let rest for one minute, and slice into 2 or 3 wedges immediately. Serve hot.