Spicy Chicken Quesadillas Recipe
- ⏱ 15 minutes
- Easy
- Serves 2
- 👥 2-cook recipe
Shredded chicken, pickled jalapeño, cilantro, and pepper Jack are folded into flour tortillas and pan-fried until golden and puffy.
Adapted from Serious Eats.
:max_bytes(150000):strip_icc()/20260428-SEA-SpicyChickenQuesadillas-GregDuPree-655500-a7830303cbe7400590f054374b49035d.jpg)
Link copied
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
1Mince jalapeño
2Make the quesadillas
3Plate and serve
1Mince jalapeño
2Make the quesadillas
3Plate and serve
Ingredients
- 85 g cooked chicken breast (shredded)
- 1 tbsp pickled jalapeño (minced)
- 1 tbsp fresh cilantro leaves (minced)
- 115 g pepper Jack cheese (shredded)
- 2 flour tortillas
- 2 tbsp vegetable oil
- salt, to taste
What you'll need
You'll share: Box grater, Medium bowl, Flexible metal spatula, and Paper towel.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Mince jalapeño COOK 2
- Mince the pickled jalapeño
- Shred the cooked chicken breast
2. Make the quesadillas COOK 1
- Mince the fresh cilantro leaves
- Shred the pepper Jack cheese
- In a medium bowl, combine the chicken, jalapeño, cilantro, and pepper Jack and mix to combine
- Spread half of the mixture evenly over half of one tortilla, leaving a 1/2-inch border
- Fold the tortilla over and seal the edges by pressing down firmly
- Repeat with the remaining filling and second tortilla
3. Cook the quesadillas COOK 1
- In a 10-inch cast iron or nonstick skillet, heat the oil over medium heat until shimmering, Carefully add both folded tortillas and cook, swirling and moving the tortillas around, until golden brown and puffy on the first side, about 2 minutes
- Using a flexible metal spatula, flip the quesadillas, season with salt, and continue cooking until golden brown and puffy on the second side, about 2 minutes longer
4. Plate and serve BOTH
- Transfer the quesadillas to a paper towel to drain
- Cut into triangles and serve immediately
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
:max_bytes(150000):strip_icc()/20260609-SEA-tacos-al-pastor-Lorena-Masso-HERO-b722182a9e644cfcbd791a106ddf1e96.jpg)
:max_bytes(150000):strip_icc()/esquites-mexican-street-corn-salad-recipe-10-9586c88e47084597ac6d34d1e71d4583.jpg)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__01__20170123-pozole-verde-chicken-mexican-soup-hominy-green-15-579578d1f9de40eab09ba77ca68ea087.jpg)
Cook this with your co-chef
Open Spicy Chicken Quesadillas Recipe in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.