Golden, crisp-edged and packed with juicy, spice-rubbed chicken, these quesadillas deliver serious flavor in every bite. The chicken gets a smoky rub of chili powder, cumin, garlic powder, and paprika before it's seared until tender and shreddable, then tucked in with melty pepper jack and crisp strips of red bell pepper. Pan-searing in butter gives the outside that deep golden crunch while the cheese goes fully molten inside. Sliced into wedges and served alongside sour cream, salsa, and fresh cilantro, it's the kind of weeknight dinner that feels a little indulgent without much effort. This one's a great pick for a gluten free kitchen, so you can enjoy that same crispy, cheesy pull-apart quesadilla experience without a second thought.
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In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Pat the chicken dry and rub the spice mixture evenly over both sides.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5–6 minutes, then flip and cook for another 5–6 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer and the juices run clear. Transfer to a cutting board and let rest for 5 minutes, then shred or slice thinly.
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