Chicken Quesadilla

For the chicken filling

1. In a large bowl, season the chicken thighs with smoked paprika, ground ancho chile, chipotle powder, ground garlic, ground onion, ground coriander, cumin, salt, pepper, and vegetable oil, mixing until fully coated.

2. Heat a skillet over medium-high heat and cook the seasoned chicken thighs until beautifully browned and fully cooked through, 6–8 minutes total, turning halfway.

3. Remove the chicken to a board and let it rest before dicing it into small pieces.

   Then 5 min of waiting

4. Using the same skillet over medium heat, cook the diced onion in the pan juices until lightly softened, 2–3 minutes.

5. Add the diced poblano and red bell pepper to the onion and cook until tender, 3–4 minutes.

6. Stir the diced chicken back into the skillet with the vegetables, adjust salt to taste, then remove from the heat.

For assembling and frying

7. Warm a large flour tortilla in a dry skillet over low heat just until soft and pliable, about 30 seconds per side.

8. Place the tortilla on a flat surface and lay a layer of the mixed Oaxaca and cheddar cheeses over one half.

9. Top the cheese with a generous spoon of the chicken and vegetable filling, followed by another layer of cheese, then fold the tortilla over into a half-moon shape.

10. Melt 1 tbsp of unsalted butter on a preheated comal or large skillet over medium-low heat.

11. Cook the quesadilla until the bottom is golden brown and crispy, about 3 minutes.

12. Flip and cook the second side until golden, crispy, and the cheese is fully melted, another 2–3 minutes.

13. Repeat with the second tortilla and remaining filling and cheese.

14. Slice into triangles and serve immediately with guacamole, salsa, and crema Mexicana.

15. Oaxaca cheese can be substituted with low-moisture mozzarella or Monterey Jack for a similar melt.