Crispy Chicken Quesadillas

A chicken quesadilla, that hallmark of Tex-Mex cooking, is a mealtime savior—quick to make, filling, decently healthy, with mass appeal for kids and adults alike. A little attention to detail gets you restaurant-quality quesadillas. First, generously seasoning the chicken with a simple but bold blend of spices (a homemade taco seasoning of sorts) adds deep flavor and keeps each bite interesting. Second, cooking the chicken quesadillas in a good amount of oil gets the tortillas crisp and golden brown on the outside, with enough texture to stand up to the juicy filling. Cooked this way, the quesadillas are sturdy and easy to handle without disintegrating over your hands with every bite. A few wedges of lime and a tiny cup of sour cream, guacamole, or pico de gallo on the side are the only accompaniments you need.

Much like fajitas, a quesadilla is best made with flour tortillas; look for burrito-size wraps or larger. This recipe is endlessly adaptable. Not a fan of pepper jack cheese? Use any melty, gooey shredded cheese like Monterey Jack, low-moisture mozzarella, or mild cheddar. Want to make this vegetarian? Drain and rinse a can or two of black beans or pinto beans and use them in place of the chicken. Short on time? Shred about 2 cups worth of store-bought rotisserie chicken (or last night’s grilled leftover chicken thighs). Add the spice mix to the vegetables as they cook, then stir in the shredded chicken and continue as the recipe indicates. Hate fresh cilantro? Use scallions instead. Ultimately, this is an easy—and easygoing—chicken quesadilla recipe.

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