Chicken Quesadilla

1. 1
   prep

   Season the chicken.

   1.Cut chicken breast into small bite-sized pieces.

   2.Toss chicken with cumin powder, smoked paprika, chili powder, salt, and black pepper until evenly coated.
2. 2
   saute · ~7 min

   Cook the chicken.

   1.Heat 1 tablespoon oil in a large skillet over medium-high heat.

   2.Add seasoned chicken pieces and cook until golden brown and cooked through (5-7 minutes).

   3.Transfer cooked chicken to a bowl and set aside.

   TIPCut a piece open to check doneness — chicken should be white all the way through with no pink.
3. 3
   saute · ~6 min

   Sauté the peppers and onions.

   1.Add remaining 1 tablespoon oil to the same skillet.

   2.Add sliced onion and bell pepper, sauté until softened and lightly charred (4-5 minutes).

   3.Add minced garlic and cook until fragrant (30 seconds).
4. 4
   mix · ~1 min

   Combine the filling.

   Return the cooked chicken to the skillet with the vegetables. Toss everything together, taste and adjust seasoning if needed. Remove from heat.

5. 5
   fry · ~20 min

   Assemble and cook the quesadillas.

   1.Brush one side of a tortilla lightly with oil and place it oiled-side down in a clean skillet over medium heat.

   2.Sprinkle a quarter of the cheddar and mozzarella on one half of the tortilla.

   3.Spoon a quarter of the chicken-vegetable filling over the cheese.

   4.Fold the empty half of the tortilla over the filling and press down gently with a spatula.

   5.Cook until the bottom is golden and crispy (2-3 minutes), then flip carefully and cook the other side (2-3 minutes).

   6.Repeat with remaining tortillas and filling.

   TIPDon't overstuff — too much filling makes flipping difficult and cheese won't melt evenly.
6. 6
   serve · ~1 min

   Slice and serve.

   1.Transfer each quesadilla to a cutting board and let rest for 1 minute.

   2.Cut into wedges using a sharp knife or pizza cutter.

   3.Garnish with chopped cilantro and serve with lime wedges.

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