Step by step

Method

4 steps

1. 1

   Toss 2 cups cooked shredded chicken (rotisserie is fine) with 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, and a pinch of kosher salt and black pepper. Have 2 cups shredded melting cheese (Monterey Jack, cheddar, or a mix) and 8 flour tortillas (8-inch) ready.

2. 2

   Lay a tortilla on a board. Sprinkle a thin layer of cheese, add a handful of seasoned chicken, then more cheese so the filling is glued on both sides. Top with a second tortilla (or fold one large tortilla in half).

3. 3

   Heat a lightly oiled or buttered skillet over medium. Cook each quesadilla 2–3 minutes per side until deep golden and the cheese is fully melted — press gently with a spatula so it seals. If the tortilla browns before the cheese melts, lower the heat.

4. 4

   Rest on a cutting board 1 minute, then cut into wedges. Repeat with the rest. Serve hot with salsa, guacamole, and crema or sour cream. You want a crisp golden quesadilla with stretchy cheese and warm spiced chicken — not a pale floppy wrap or scorched tortilla with cold filling.