Equipment Needed
- Sharp knife and cutting board
- Mixing bowls
- Skillet (I prefer cast iron or a large non-stick)
- Tongs or a flexible spatula
- Plate for assembling
- Pastry brush (for butter—fingers work too!)
Step-by-Step Instructions
First, I prepare the chicken. I pat the breasts dry—this is key for a good sear—and season them generously on both sides with kosher salt, black pepper, chili powder, and cumin. I heat the oil in my skillet over medium-high heat until it shimmers, then add the chicken. I let it cook undisturbed for 5-7 minutes to get a beautiful golden crust before flipping. This patience is crucial! I cook it for another 5-7 minutes on the other side until it’s cooked through, then transfer it to a cutting board to rest. While it rests, I slice my avocados, dice the red onion, and chop the cilantro.
Once the chicken has rested for a few minutes (this keeps it juicy!), I slice it thinly against the grain, then give it a rough chop into bite-sized pieces. Now, I assemble the quesadillas. I lay out one tortilla and sprinkle a light layer of cheese over half of it. This first cheese layer acts as a “glue.” Then, I arrange a portion of the chopped chicken, avocado slices, red onion, and cilantro on top of the cheese. I finish with another generous handful of cheese—this top layer melts and holds everything together. I fold the bare half of the tortilla over the filling, pressing down gently.
Time to cook! I wipe out the skillet and return it to medium heat. I lightly butter one side of the folded quesadilla—this is my personal secret for the ultimate golden, crispy exterior. I’ve tried using oil or cooking spray, and butter truly works better. I place the quesadilla butter-side-down in the skillet, then I brush or spread the top side with more butter. I let it cook for 3-4 minutes, until the bottom is deeply golden and crisp. The smell is incredible.
The flip can be intimidating! I use a wide spatula and confidently but gently turn the quesadilla over. If a little cheese escapes, don’t panic—just nudge it back in. I cook the second side for another 3-4 minutes until equally golden and the cheese is audibly bubbling inside. I transfer it to a clean cutting board and repeat with the remaining quesadillas. I always let them rest for just a minute before slicing—this allows the cheese to set slightly so the filling doesn’t gush out on the first cut.(See the next page below to continue…)