Ingredients:
- 5 cups cooked shredded chicken breast (approx. 350g)
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli powder (Mild/Medium)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup good quality mayonnaise (120ml)
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- Pinch of salt (for aioli)
- 8 large flour tortillas (8-10 inch)
- 5 cups freshly grated cheese blend (Monterey Jack/Cheddar)
- 2 tablespoons butter or neutral oil (for pan-frying)
Instructions:
- Prepare the Aioli: In a small bowl, whisk together the mayonnaise, smoked paprika, lime juice, garlic powder, and a pinch of salt. Set aside in the fridge.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft (about 5 minutes). Add minced garlic, cumin, and chilli powder; cook for 1 minute until fragrant.
- Season the Chicken: Add the pre-cooked, shredded chicken to the skillet. Stir well to coat with the spices and cook for 2-3 minutes until heated through. Season with salt and pepper to taste, then remove from heat.
- Prepare Assembly: Lay out all 8 tortillas. On one half of each tortilla, sprinkle a layer of cheese, top evenly with the seasoned chicken mixture, and then sprinkle with a final layer of cheese (this acts as the glue).
- Cook the Quesadillas: Heat 1 teaspoon of butter/oil in the skillet over medium heat. Carefully place one prepared tortilla into the hot pan. Cook for 1-2 minutes until the bottom is golden brown.
- Fold and Melt: Fold the empty half of the tortilla over the filling. Gently press down with a spatula. Cook for 2-3 minutes per side, pressing occasionally, until the tortilla is deeply golden brown and the cheese is fully melted.
- Serve: Remove from pan, repeat with remaining tortillas, adding more butter/oil as needed. Slice each quesadilla into wedges and serve hot with the Smoked Paprika Aioli for dipping.