Ingredients:

  • 1 Tbsp Unsalted Butter or Oil
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 cups, packed Cooked Chicken, shredded
  • 7 oz can, drained Diced Green Chiles (mild, such as Hatch or Poblano)
  • 2 oz Cream Cheese, softened
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Salt, to taste (start with 1/2 tsp)
  • Black Pepper, to taste
  • 8 large Flour Tortillas (burrito size, 10-12 inches)
  • 2 cups Monterey Jack Cheese, freshly grated
  • 1 cup Sharp Cheddar or Pepper Jack cheese, freshly grated
  • 2-3 Tbsp Neutral Oil (e.g., vegetable or canola), for cooking

Instructions:

  1. Sauté Aromatics: Melt the butter or oil in a large skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  2. Combine Ingredients: Reduce the heat to low. Add the shredded chicken, drained green chiles, cumin, oregano, salt, and pepper to the pan. Stir well to coat the chicken mixture.
  3. Bind and Melt: Cut the softened cream cheese into small cubes and stir it into the chicken mixture until it melts completely and coats the filling. The mixture should be cohesive and creamy.
  4. Taste and Adjust: Remove the filling from the heat. Taste and adjust seasoning (salt/pepper) as needed. Set aside.
  5. Set Up the Station: In a bowl, combine the Monterey Jack and Cheddar/Pepper Jack cheese. Lay out two tortillas side-by-side. On the first tortilla, scatter about 1/4 cup of the cheese mixture.
  6. Add Filling: Spoon 1/4 of the green chile chicken filling evenly over the cheese on the first tortilla, keeping the filling about 1 inch (2.5 cm) from the edge.
  7. Top and Press: Sprinkle another 1/4 cup of the cheese mixture on top of the filling, followed by the second tortilla. Gently press down. Repeat this process for all four quesadillas.
  8. Griddle and Finish: Heat 1 Tbsp of neutral oil in the large skillet (or griddle) over medium-low heat. Place the first assembled quesadilla carefully in the pan. Cook for 3–4 minutes per side until the tortilla is golden brown, crisp, and the cheese is fully melted. Transfer the cooked quesadilla to a cutting board, let rest for 1 minute, then cut into wedges. Repeat with the remaining oil and quesadillas.