Chicken Quesadilla Rolls

1. 1
   prep · ~15 min

   Season and cook the chicken.

   1.Mix cumin powder, smoked paprika, garlic powder, onion powder, 0.25 tsp salt, and black pepper in a small bowl.

   2.Coat chicken breasts evenly with the spice mix on both sides.

   3.Heat 1 tsp olive oil in a skillet over medium-high heat.

   4.Cook chicken 6-7 minutes per side until golden and internal temperature reaches 165°F.

   5.Transfer to a cutting board, rest 5 minutes, then shred with two forks.

   TIPLetting the chicken rest keeps it juicy when shredded.
2. 2
   saute · ~4 min

   Sauté the bell pepper and onion.

   1.In the same skillet over medium heat, add the chopped onion and bell pepper.

   2.Sauté for 3-4 minutes until softened.

   3.Remove from heat and stir in the shredded chicken and chopped cilantro.
3. 3
   mix · ~2 min

   Make the chipotle-lime crema.

   1.In a small bowl, combine sour cream, minced chipotle pepper, adobo sauce, and lime juice.

   2.Mix well until smooth and uniform in color.

   TIPAdjust heat by adding more or less chipotle — one pepper gives medium warmth.
4. 4
   assemble · ~8 min

   Assemble the tortilla rolls.

   1.Lay a tortilla flat on a clean surface.

   2.Spread 1 tablespoon chipotle crema evenly across the tortilla, leaving a 1-inch border.

   3.Sprinkle a quarter of the cheddar and monterey jack cheese over the crema.

   4.Spoon a quarter of the chicken mixture in a line along the lower third of the tortilla.

   5.Fold in the sides and roll tightly from the bottom up into a snug cylinder.

   6.Secure the seam with toothpicks.

   TIPDon't overfill — a tight roll ensures the cheese seals the layers together.
5. 5
   fry · ~6 min

   Pan-fry the rolls until golden and crisp.

   1.Heat 2 tsp oil in a clean skillet over medium heat.

   2.Place rolls seam-side down in the pan.

   3.Cook for 1-2 minutes per side, rolling gently, until all sides are golden brown and cheese is melted.

   4.Transfer to a cutting board and rest 1 minute.

   TIPKeep the heat medium — too high and the outside burns before the cheese melts.
6. 6
   assemble · ~2 min

   Slice and serve.

   1.Remove toothpicks carefully.

   2.Using a sharp serrated knife, slice each roll into 2-inch thick pinwheels.

   3.Arrange on a plate with the spiral facing up and serve warm.

   TIPA serrated knife cuts cleanly without squashing the roll.

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