-
1. Slice each chicken breast in half horizontally to make thinner cutlets. Pat dry and rub with the cumin, smoked paprika, garlic powder, Mexican oregano and salt.
2 pieces Boneless skinless chicken breasts,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.5 tsp Garlic powder,
0.5 tsp Dried Mexican oregano,
1 tsp Salt
-
2. Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until deeply golden and cooked through to 74°C (165°F). Rest 5 minutes, then shred or finely dice and toss with a squeeze of lime juice.
1 tbsp Olive oil,
1 pieces Lime
-
3. Wipe out the skillet, then heat the remaining olive oil over medium-high heat. Sauté the red bell pepper, green bell pepper, white onion and jalapeño, all thinly sliced, for 5 to 6 minutes until softened and lightly charred at the edges. Stir the peppers into the chicken and season with a pinch more salt if needed.
1 tbsp Olive oil,
1 tsp Salt,
1 pieces Red bell pepper,
1 pieces Green bell pepper,
0.5 pieces White onion,
1 pieces Jalapeño
-
4. Toss the Monterey Jack and sharp cheddar together. Lay a tortilla flat and cover half with a generous layer of cheese, a quarter of the chicken and pepper mixture, then more cheese. Fold the tortilla over to form a half-moon. Repeat with the remaining tortillas, making 8 quesadillas total.
2 cup Monterey Jack cheese, shredded,
1 cup Sharp cheddar cheese, shredded,
8 pieces Flour tortillas (8-inch)
-
5. Melt a little butter in a clean large skillet or griddle over medium heat. Cook 2 quesadillas at a time for 2 to 3 minutes per side, pressing gently, until the tortilla is crisp and golden and the cheese is fully melted. Add more butter between batches.
2 tbsp Butter
-
6. Rest the quesadillas for 1 minute, then cut into wedges. Scatter with fresh cilantro and drizzle lightly with Mexican crema. Serve hot.
0.2 cup Fresh cilantro (garnish),
0.2 cup Mexican crema (for serving)
