Ingredients

500 g boneless, skinless chicken thighs, finely diced (or substitute with chicken breast or tenderloins)

3 tbsp olive oil

1 tsp sweet paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp ground cumin

½ tsp dried oregano

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

1 red onion, finely diced

1 tsp freshly minced garlic

4 large flour tortillas

250 g shredded cheese (cheddar, tasty, mozzarella, or a mix)

Sour cream, for serving

Pico de Gallo, for serving

Guacamole, for serving

¼ bunch coriander (cilantro), leaves picked

Lime wedges, for serving

Instructions

Step 1: Marinate the chicken by combining the diced chicken, 2 tablespoons olive oil, paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper in a large bowl. Toss until evenly coated and set aside.

Step 2: Heat the remaining 1 tablespoon of olive oil in a large deep frying pan over medium–high heat. Add the diced red onion and minced garlic, cooking for 1–2 minutes until softened.

Step 3: Add the marinated chicken to the pan and cook, stirring frequently, for 6–8 minutes until golden and cooked through. Remove from the heat and set aside on a plate.

Step 4: Using the same pan, place one tortilla down. On half of the tortilla, sprinkle a generous layer of shredded cheese. Top with the cooked chicken mixture, then add another layer of cheese to help bind the filling. Fold the tortilla over to create a half-moon shape.

Step 5: Reduce the heat to medium–low and cook the quesadilla for 2–3 minutes until golden brown and crispy. Carefully flip with a spatula and cook the other side until equally crisp. Remove and set aside on a plate. Repeat with the remaining tortillas.

Step 6: Allow the quesadillas to rest for 1 minute before cutting them into wedges.

Step 7: Serve immediately with sour cream, pico de gallo, guacamole, fresh coriander leaves, and lime wedges on the side.

Tips & Variations

For a smokier flavor, try adding a pinch of smoked paprika instead of sweet paprika.

Use a mix of cheeses like cheddar and mozzarella for the best melt and flavor balance.

To keep quesadillas warm while cooking batches, place them on a baking sheet in a low oven (about 90°C/200°F).

For a crispier finish, try cooking quesadillas in an air fryer at 180°C for 3–4 minutes per side.

Add sliced jalapeños or a dash of hot sauce to the filling for extra heat.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast or tenderloins can be used. Just be careful not to overcook them, as they can dry out more quickly than thighs.

Can I freeze the cooked quesadillas?

Yes, cooked quesadillas freeze well. Wrap them individually in foil or plastic wrap, then place in a freezer bag for up to 2 months. Reheat in a skillet or oven from frozen until heated through and crispy.