If your chicken isn’t already shredded, use two forks to pull it apart into small, bite-sized pieces. This ensures even distribution in the quesadilla and makes every bite flavorful.

In a mixing bowl, combine the shredded chicken, garlic powder, smoked paprika, salt, and black pepper. Toss until the chicken is well-coated with seasoning.

If adding extras like sautéed onions, bell peppers, or jalapeños, cook them in a skillet over medium heat for about 3-4 minutes until softened. Set them aside.

Place a large skillet or non-stick pan over medium heat and let it warm up for about a minute. A properly heated pan helps create that crispy, golden-brown tortilla without burning it.

Add 1 teaspoon of olive oil or butter to the skillet and swirl it around to coat the surface evenly.

Lay one flour tortilla flat in the pan.

Evenly sprinkle half of the shredded cheese over the tortilla, leaving a small border around the edges to prevent overflow.

Spread the seasoned chicken over the cheese, followed by any additional toppings like sautéed veggies or black beans.

Top with the remaining shredded cheese—this helps bind the quesadilla together when melted.

Place the second flour tortilla on top, pressing it down lightly to ensure everything sticks together.

Let the quesadilla cook for 2-3 minutes on one side, until the bottom tortilla turns golden brown and crispy.

Carefully flip the quesadilla using a large spatula. If needed, place a plate over the skillet and invert the quesadilla onto it before sliding it back into the pan.

Cook for another 2-3 minutes on the other side, until the cheese is fully melted and the tortilla is crisp.

Remove the quesadilla from the pan and transfer it to a cutting board. Let it rest for about 1 minute to allow the cheese to set slightly, making slicing easier.

Use a sharp knife or pizza cutter to cut the quesadilla into triangles.

Serve immediately with sour cream, salsa, guacamole, or your favorite dipping sauce.