Cilantro-Lime Chicken Quesadillas

Instructions

Place 1 large boneless skinless chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound out the chicken breast to an even thickness. Season both sides of the chicken breast with 1 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Swirl the olive oil around to coat the pan and place the chicken into the skillet. Cook for about 5 minutes per side, until the chicken is cooked through to an internal temperature of 165. Set aside to rest for about 5 minutes before slicing it into 1/4-inch thick strips or dicing into bite-size pieces.

Meanwhile, without wiping out the skillet, add in your sliced white onion and cook over medium-high heat until soft and translucent, about 7 to 8 minutes, stirring frequently. Transfer the onions to a bowl and add 1/3 cup chopped cilantro and 2 tablespoons lime juice. Stir to combine.

Heat a cast iron skillet (or just the heaviest you've got) to medium heat. Assemble your quesadillas with 8 large flour tortillas. Place 1/4 cup cheese on a tortilla, top with 1/4 of the onion mixture, lay 1/4 of the chicken on top of that, top with another 1/4 cup of cheese, and finally sandwich it all with another tortilla on top. Assemble 4 quesadillas.

Carefully slide your quesadilla into the heated skillet. Cook for 2-3 minutes. Before flipping, spray the top tortilla lightly with nonstick cooking spray and immediately sprinkle with a little season salt (just a pinch, or 1/8 teaspoon per side). Flip it over and cook the other side for another 2-3 minutes until all the cheese is melted through. You can quickly spray the now-showing tortilla and sprinkle with more season salt, but be sure to flip it over and sear it quickly on the pan for added crispness.

Serve immediately. Slice each quesadilla into quarters for easy serving. Serve plain or with sour cream, guacamole, or hot sauce as desired.

Dinner,Lunch