WHY THIS RECIPE WORKS: The perfect quesadilla is crisp and evenly browned outside with melted cheese and a warm, flavorful filling inside. For quesadillas that were substantial enough for a satisfying meal, we started with
10-inch flour tortillas. We wanted to make four quesadillas, but cooking them one at a time in a skillet was impractical. We turned to the oven to solve this problem. By placing the quesadillas on an oiled baking sheet and then brushing their tops with oil, we were able to achieve perfectly browned, crispy tortillas in only 15 minutes. To ensure that both sides browned evenly, we flipped the quesadillas partway through baking. With our cooking method down, we shifted our attention to creating a flavorful chicken filling. To keep the flavor uncluttered, we seasoned the chicken simply with salt and pepper and sautéed it until golden brown. Sautéed scallion whites, garlic, and cumin added plenty of background flavor. Roasted red peppers and hot sauce were a simple, quick way to give the filling some complex notes of smoke and subtle heat. Fresh cilantro and scallion greens gave the quesadillas a welcome freshness. Just the right amount of Monterey Jack cheese helped hold everything together and became perfectly melty in the oven. Serve with salsa and Mexican crema.

Serves 4

INGREDIENTS

• 3 tablespoons plus 1 teaspoon vegetable oil
• 1 pound boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 3 scallions, white and green parts separated, sliced thin
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ cup jarred roasted red peppers, patted dry and chopped
• ¼ cup minced fresh cilantro
• 1 teaspoon hot sauce
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 4 (10-inch) flour tortillas

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and brush with 1 tablespoon oil.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Gently lay chicken in skillet and cook, turning as needed, until lightly golden on both sides and registers 160 degrees, about 12 minutes. Transfer chicken to cutting board and let cool slightly. Using 2 forks, shred into bite-size pieces.
3. Add 1 teaspoon oil, scallion whites, garlic, cumin, and ¼ teaspoon salt to now-empty skillet and cook over medium heat until softened, about 2 minutes. Transfer to medium bowl, add shredded chicken, peppers, cilantro, scallion greens, hot sauce, and cheese, and toss to combine.
4. Lay tortillas on counter. Spread chicken filling over half of each tortilla, leaving ½-inch border around edge. Fold other half of tortilla over top and press firmly to compact. Arrange quesadillas in single layer on prepared sheet with rounded edges facing center of sheet. Brush with remaining 1 tablespoon oil.
5. Bake until quesadillas begin to brown, about 10 minutes. Flip quesadillas over and press gently with spatula to compact. Continue to bake until crisp and golden brown on second side, about 5 minutes. Let quesadillas cool on wire rack for 5 minutes, then slice each into 4 wedges and serve.