SaveGriddled Chicken Quesadilla
Charred poblano, seasoned chicken, Oaxaca cheese, flour tortilla crisped in butter. Not the microwave version.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1 tsp garlic powder
- 2 tbsp lime juice (fresh)
- 2 tbsp olive oil
- 1 piece poblano pepper (sliced)
- 1/2 piece yellow onion (sliced)
- 4 piece flour tortillas (10-inch)
- 8 oz Oaxaca cheese (shredded; or Monterey Jack)
- 2 tbsp unsalted butter
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup sour cream (for serving)
- 1/2 cup salsa verde (for serving)
Instructions
- 1
Toss chicken with salt, cumin, paprika, chipotle, garlic powder, lime juice, and 1 tbsp oil. Marinate 15 minutes.
Lime juice in the marinade does double duty — acid tenderizes, citrus brightens.
- 2
Heat remaining oil in a skillet over medium-high. Sear chicken 4-5 minutes per side until 165°F and caramelized. Rest 5 minutes, then dice.
- 3
In the same skillet, cook poblano and onion over medium-high 6 minutes until charred at edges and softened.
Cook in the chicken fond — don't wipe the pan.
- 4
Combine chicken, poblano mix, and cilantro.
- 5
Wipe skillet, melt 1/2 tbsp butter over medium. Lay a tortilla, scatter 1/4 of cheese on half, top with 1/4 of filling, more cheese, fold.
Cheese on both sides of the filling = glue. Prevents blowout.
- 6
Cook 2-3 minutes per side until deep golden and cheese is fully melted. Repeat with remaining.
- 7
Rest 2 minutes, cut in wedges. Serve with sour cream and salsa verde.
Pairs With
Modelo or Pacifico with lime
Crisp, clean, cuts cheese richness.
Tequila, lime, triple sec, salt rim
Citrus echoes the marinade.
Tangy-sweet soda
Tart fruit cuts fat, refreshes palate.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Thighs over breasts — more flavor, stay juicy.
- •Let the quesadilla rest before cutting, or cheese runs out.
- •Char the tortilla directly over a gas flame for 10 seconds before filling for smoky depth.
Substitutions
- Oaxaca cheese → Monterey Jack or whole-milk mozzarella
- poblano → green bell pepper + pinch of chipotle
- chicken thighs → breasts (pound thin)
Leftovers
Wrap in foil, refrigerate 3 days. Re-crisp in a dry skillet over medium — never microwave.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
