Follow these simple steps for quesadilla perfection in minutes:

1. Prepare Your Filling: If you haven’t already, shred or dice your cooked chicken. If using optional onions, cilantro, or spices, mix them gently with the chicken in a small bowl. Ensure the chicken pieces aren’t too large, making them easier to distribute evenly and heat through quickly. Taste and adjust seasoning (salt, pepper, optional spices) if desired. Have your shredded cheese ready nearby.
2. Heat Your Pan: Place a large skillet, non-stick pan, or griddle over medium heat. Allow it to heat up for a minute or two – you want it hot enough to crisp the tortilla but not so hot that it burns instantly.
3. Add Fat: Add the olive oil, butter, or a quick spray of cooking oil to the heated pan. Swirl to coat the bottom surface evenly. This prevents sticking and promotes that beautiful golden-brown colour.
4. Assemble the First Quesadilla: Lay one tortilla flat in the heated pan. Immediately sprinkle half of the tortilla (one side) evenly with about 1/4 of the total shredded cheese (roughly 1/2 cup).
5. Add Chicken: Distribute about 1/4 of the chicken mixture (roughly 1/2 cup) evenly over the cheese on that same half of the tortilla. Avoid piling it too high near the edges, which can make folding difficult and cause filling to spill out.
6. Top with More Cheese: Sprinkle another 1/4 of the total cheese over the chicken layer. This “cheese glue” helps hold the quesadilla together when melted.
7. Fold and Cook: Carefully fold the empty half of the tortilla over the filling, pressing down gently with a spatula. Cook for 2-4 minutes on the first side, or until the bottom is golden brown and crispy, and the cheese has begun to melt. Keep an eye on the heat; adjust to medium-low if it’s browning too quickly.
8. Flip and Finish: Gently slide your spatula underneath the quesadilla and carefully flip it over. Cook the second side for another 2-4 minutes, or until it’s equally golden brown and crispy, and the cheese is completely melted and gooey. Press down gently again with the spatula to help meld the ingredients together.
9. Remove and Repeat: Slide the finished quesadilla onto a cutting board. If cooking multiple quesadillas, you can keep the finished ones warm in a low oven (around 200°F or 90°C) on a baking sheet while you repeat steps 4-8 with the remaining tortillas, cheese, and chicken mixture. Add a little more oil or butter to the pan between quesadillas if needed.
10. Cut and Serve: Let the quesadillas rest for a minute before cutting them into wedges (usually 2 or 3 wedges per quesadilla). Serve immediately with your favourite toppings.