Chicken Quesadillas

Pat the 1 lb chicken dry with paper towels. In a small bowl, combine the 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Rub the spice mix evenly over both sides of the chicken.

Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook 5–6 minutes per side, until cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes.

While the chicken rests, add the sliced white onion and jalapeño to the same skillet over medium heat. Cook, stirring occasionally, for 3–4 minutes until softened and lightly charred. Transfer to a bowl.

Slice or shred the rested chicken into thin strips or bite-sized pieces.

Wipe the skillet clean and return it to medium heat. Add about ¼ tsp of the butter and let it melt, swirling to coat the pan.

Lay one flour tortilla flat in the skillet. Scatter ½ cup of the shredded Monterey Jack cheese over one half of the tortilla, then top with a quarter of the chicken, a quarter of the onion-jalapeño mixture, and a little more cheese.

Fold the empty half of the tortilla over the filling to form a half-moon. Press down gently with a spatula and cook 2–3 minutes until the underside is golden and crisp.

Flip the quesadilla and cook another 1–2 minutes until the second side is equally golden and the cheese is fully melted. Transfer to a cutting board.

Repeat with the remaining butter, tortillas, chicken, onion mixture, and cheese to make 4 quesadillas total.

Cut each quesadilla into 3 wedges and serve immediately with sour cream, salsa, or guacamole on the side.