Ingredients:

  • 1 lb cooked chicken breast, shredded
  • 2 cups Monterey Jack cheese, freshly grated
  • 1 tsp taco seasoning
  • 1 tbsp lime juice
  • 4 large (10-inch) flour tortillas
  • 2 tbsp unsalted butter, softened

Instructions:

  1. In a mixing bowl, toss the shredded chicken breast with taco seasoning and lime juice.
  2. Stir half of the grated cheese into the chicken mixture to act as a binder.
  3. Lay a flour tortilla flat and sprinkle a thin layer of cheese over the entire surface.
  4. Pile the chicken mixture onto one half of the tortilla, then top the chicken with another generous layer of cheese.
  5. Fold the empty half of the tortilla over the filling to create a half-moon shape.
  6. Melt 1 tablespoon of butter over medium heat in a 12-inch non-stick skillet or cast-iron pan.
  7. Place the quesadilla in the pan and press down firmly with a spatula to ensure maximum heat contact.
  8. Cook for 3–4 minutes per side until the exterior is golden brown and the cheese is melted.