Crispy Skillet Chicken Quesadillas

By Sprig Originals ✓ · cooked up in Sprig

The difference between a great quesadilla and a soggy one is moisture control. Seasoned shredded chicken gets cooked down until the pan is dry, the cheese does the gluing, and the tortilla hits a lightly buttered skillet so it blisters and shatters when you cut it. Wet extras like salsa and sour cream stay on the plate, not inside.

Ingredients

• 1 tbsp vegetable oil
• 1/2 cup finely diced yellow onion
• 3 cups cooked shredded chicken (rotisserie or leftover), about 12 oz
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 3 tbsp water or chicken broth
• 2 tsp lime juice

• 8 8-inch flour tortillas
• 3 cups shredded Monterey Jack cheese (about 10 oz)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp unsalted butter, softened

• 1 cup salsa or pico de gallo
• 1/2 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a 10- or 12-inch skillet over medium-high. Add the onion and cook, stirring, for 3 to 4 minutes until softened and just starting to brown at the edges.
2. Add the shredded chicken, chili powder, cumin, smoked paprika, garlic powder, oregano, and salt. Stir for 1 minute to toast the spices, then pour in the water or broth and scrape the bottom of the pan.
3. Cook over medium-high, stirring often, for 3 to 5 minutes until the liquid has completely evaporated and the chicken looks glossy but the pan bottom is dry — drag your spoon through and no liquid should pool. This is the single most important step for a crisp quesadilla.
4. Stir in the lime juice, cook 15 seconds more, then transfer the chicken to a plate and spread it out to cool for 5 minutes. Wipe out the skillet. Toss the two cheeses together in a bowl with the cilantro and jalapeño.
5. Build the quesadillas on a work surface: scatter about 1/3 cup of the cheese mixture over the bottom half of one tortilla, top with a scant 1/3 cup of the chicken in an even single layer, then another 1/3 cup cheese. Fold the tortilla over into a half-moon and press gently. Repeat with the remaining tortillas — you'll have 8 folded half-moons.
6. Set the skillet over medium heat and rub the surface with about 1/2 teaspoon of the softened butter. Add 2 quesadillas (or 1 if your pan is small) and cook 2 to 3 minutes until the underside is spotted deep golden brown and rigid.
7. Flip with a wide spatula, press down firmly with the back of the spatula, and cook 2 to 3 minutes more until the second side is browned and the cheese is fully melted and oozing at the open edge. If the tortilla is browning faster than the cheese is melting, drop the heat to medium-low.
8. Move the finished quesadillas to a wire rack — not a plate, which traps steam and softens the crust. Repeat with the remaining butter and quesadillas, wiping out any burnt cheese between batches.
9. Let each quesadilla rest 1 to 2 minutes on the rack so the cheese sets, then cut into 2 or 3 wedges. Serve immediately with salsa, sour cream, and lime wedges alongside for dipping.

Chef's tips

Nutrition (per serving, estimated)

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