Step by step

Method

4 steps

1. 1

   Toss 2 cups shredded cooked chicken with 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon garlic powder until the chicken looks evenly dusty with spice — no bald spots.

2. 2

   On 4 flour tortillas (8-inch), layer a handful of shredded cheese, a quarter of the chicken, and more cheese so the chicken is sandwiched in cheese (that's what glues it). Top with the remaining 4 tortillas and press gently.

3. 3

   Heat a lightly oiled or buttered skillet over medium heat. Cook each quesadilla 2–3 minutes per side, pressing with a spatula, until the tortilla is deep golden and the cheese is fully melted when you peek under the edge. Don't crank the heat or the tortilla burns before the cheese melts.

4. 4

   Rest 1 minute, then cut into wedges. Serve with salsa, sour cream, and guacamole. You want shatter-crisp tortillas with gooey melted cheese and seasoned chicken — not pale soft tortillas or dry underfilled wedges.