Step 1: Prepare the Chicken Filling

In a large bowl, mix the shredded chicken with both cheeses, diced peppers, and red onion. Sprinkle in the cumin, paprika, garlic powder, chili powder, salt, and pepper. Drizzle with olive oil and toss everything until evenly combined. The spices will infuse the chicken with deep flavor and color.

Pro Tip: If using leftover chicken, reheat it slightly before mixing for easier blending and better texture.

Step 2: Assemble the Quesadillas

Lay 4 tortillas flat on a clean surface. Spoon the chicken mixture onto one half of each tortilla. Fold the other half over the filling to create a half-moon shape. Press gently to secure the filling inside.

Step 3: Cook Until Golden & Crispy

Heat a skillet over medium heat. Brush one side of each quesadilla with melted butter and place it butter-side down in the pan. Cook for 2–3 minutes, or until golden brown. Brush the top with butter, flip, and cook the other side for another 2–3 minutes. The cheese should be bubbly and the tortilla perfectly crisp.

Tip: Keep cooked quesadillas warm in an oven preheated to 200°F (93°C) while you finish the rest.

Step 4: Slice & Serve

Transfer the quesadillas to a cutting board. Slice each into 3 triangles and arrange them on a serving platter. Garnish with chopped cilantro, and serve with sour cream and salsa on the side.