How To Make The Best Chicken Quesadillas

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into 4 large pieces)
• 1 tsp Mexican Oregano
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 0.25 tsp Cayenne Pepper
• 1 tsp Paprika
• 1 tsp Granulated Sugar
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice (freshly squeezed from about 2 limes)
• 3 tbsp Orange Juice (freshly squeezed, watch for seeds)
• 1 tbsp Vegetable Oil (for the marinade)
• 1 pinch Salt
• 2 cup All-Purpose Flour (sifted)
• 2 tbsp Pork Lard (or shortening or butter)
• 3/4 cup Warm Water (about 110°F / 43°C, not hot)
• 2 tbsp Chipotle Pepper in Adobo (finely chopped into a paste)
• 1/2 cup Sour Cream
• 1/4 cup Cilantro (chopped)
• 1 tsp Honey
• 1 tsp Water (for sauce) (to thin sauce)
• 8 oz Oaxaca Cheese (shredded into long strands)
• 4 oz Cheddar Cheese (shredded into long strands)
• 2 tbsp High Smoke‑Point Oil (for searing chicken (e.g., canola, grapeseed))

Instructions

1. Prepare Marinade

   In a mixing bowl combine Mexican oregano, ground coriander, cumin, garlic powder, cayenne pepper, paprika, sugar, soy sauce, lime juice, orange juice, vegetable oil, and a pinch of salt. Whisk until fully blended.

   Time: PT10M

2. Marinate Chicken

   Add the chicken thigh pieces to the bowl, toss with gloves or hands until every piece is coated. Cover with plastic wrap and refrigerate.

   Time: PT30M

3. Make Tortilla Dough

   In a separate bowl combine 2 cups all‑purpose flour, ½ tsp salt, and 2 tbsp pork lard. Use a wooden spoon to break the lard into the flour until clumps form, then rub between fingertips until the mixture resembles coarse sand.

   Time: PT10M

4. Knead and Rest Dough

   Add ¾ cup warm water gradually, mixing until a shaggy dough forms. Transfer to a lightly floured surface and knead for 2–3 minutes until smooth and elastic. Divide into 4 equal portions, roll each into a ball, place in a plastic bag, and let rest 20 minutes.

   Time: PT20M

5. Roll Tortillas

   Lightly dust a cutting board with flour. Flatten each dough ball with your hands, then use a rolling pin to roll into a thin, round sheet about paper‑thin. Rotate frequently to keep shape.

   Time: PT15M

6. Cook Fresh Tortillas

   Heat a heavy‑bottomed skillet over medium‑high (≈190°C/375°F). Place one rolled tortilla in the dry pan; cook 30‑45 seconds per side until light brown spots appear. Transfer to a plastic bag to keep warm. Repeat with remaining tortillas.

   Time: PT20M

   Temperature: 190°C

7. Prepare Chipotle‑Cilantro Sauce

   Finely chop 2 tbsp chipotle in adobo into a paste. In a bowl combine the paste, ½ cup sour cream, 1 tbsp lime juice, ¼ tsp garlic powder, chopped cilantro, a pinch of salt, 1 tsp honey, and a splash of water. Mix until smooth; adjust thickness with more water if needed.

   Time: PT10M

8. Shred Cheeses

   Using a hand grater, shred Oaxaca cheese into long strands by pulling the rope‑like cheese apart. Grate cheddar cheese on its side to produce long strands as well. Combine both in a bowl.

   Time: PT10M

9. Sear Chicken

   Heat the skillet again over high heat, add 2 tbsp high‑smoke‑point oil until shimmering. Add the marinated chicken pieces, pressing them with a spatula or small weight to ensure full contact. Cook 4‑5 minutes per side until a dark char forms and the interior reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes.

   Time: PT10M

   Temperature: 190°C

10. Warm Tortillas for Folding

    Wrap each cooked tortilla in a damp paper towel and microwave for 15‑20 seconds to make them pliable.

    Time: PT1M

11. Assemble Quesadillas

    On one half of a tortilla, layer a sprinkle of cheddar strands, then Oaxaca strands, followed by sliced hot chicken, more Oaxaca, and finish with cheddar. Fold the tortilla over to enclose filling.

    Time: PT5M

12. Cook Quesadillas

    Return the skillet to medium‑high heat. Place the folded quesadilla in the dry pan; press down with a spatula or a small press. Cook 2‑3 minutes per side until the tortilla is golden and the cheese is fully melted and slightly crispy. Use a weight to keep even contact and pop any large bubbles with a knife.

    Time: PT10M

    Temperature: 190°C

13. Rest and Serve

    Transfer cooked quesadillas to a cutting board, let rest 2 minutes, then cut each into three large wedges. Serve with the chipotle‑cilantro sauce and optional guacamole.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g