Classic Chicken and Cheese Quesadillas with Pico de Gallo and Sour Cream

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Seasoned Chicken and Cheese Quesadillas

1. Combine 1 teaspoon chili powder, ¾ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl. 3 min
2. Pat 1½ pounds chicken breasts dry, coat evenly with 1 tablespoon olive oil, then rub the spice blend all over. 4 min
3. Timing-sensitive step. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat, add the seasoned chicken breasts, and cook 6 minutes per side until cooked through and golden, then transfer to a cutting board. 14 min
4. Rest the chicken 5 minutes, then slice thinly across the grain. 5 min
5. Combine 2 cups shredded Monterey Jack and 1 cup shredded sharp cheddar in a bowl. 2 min
6. Heat 1 tablespoon neutral cooking oil in a large skillet or griddle over medium heat until shimmering. 2 min
7. Timing-sensitive step. Lay one 10-inch flour tortilla in the skillet, scatter ¾ cup of the cheese blend over one half, top with one-quarter of the chicken (and a few pickled jalapeño slices, if using), then fold the empty half over to close. 2 min
8. Timing-sensitive step. Cook the quesadilla 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and crisp and the cheese is fully melted, then transfer to a cutting board; repeat with the remaining 3 tortillas. 20 min
9. Cut each quesadilla into 3 wedges and serve immediately. 2 min

Fresh Pico de Galloside

1. Finely dice 4 roma tomatoes and ½ white onion, seed and mince 1 fresh jalapeño, and roughly chop ¼ cup fresh cilantro. 10 min
2. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl, squeeze in 2 tablespoons fresh lime juice, and season with ½ teaspoon kosher salt. 2 min
3. Stir well, taste, and adjust salt or lime juice as needed; let the pico sit at room temperature for at least 10 minutes before serving to allow the flavors to meld. 10 min

Sour Cream and Guacamole Dipping Sidessauce

1. Halve and pit 2 ripe avocados, scoop the flesh into a bowl, and mash with a fork to your preferred texture — slightly chunky is ideal. 4 min
2. Stir 1 tablespoon fresh lime juice and ¼ teaspoon kosher salt into the mashed avocado and taste, adjusting seasoning as needed. 2 min
3. Spoon ½ cup sour cream into a small serving bowl; transfer the guacamole to a second bowl and serve both alongside the quesadilla wedges. 2 min