Chef Jeff makes a crispy chipotle chicken quesadilla

Chef Jeff Philbin makes a chicken quesadilla

Thursday, Sept. 25, is National Quesadilla Day. Chef Jeff Philbin joins Chris and Allie in the kitchen to make it.

ST. PETERSBURG, Fla. - Golden and crisp on the outside, smoky and cheesy on the inside, this quesadilla brings bold flavor with minimal effort. It uses precooked chicken for speed, pantry-friendly ingredients, and skips the mayo while keeping it creamy and rich.

Ingredients (Makes 2 large quesadillas)

For the Quesadillas:

• 2 large flour tortillas (10-inch)
• 1½ cups shredded Mexican blend cheese or cheddar
• 1 to 1½ cups precooked chicken breast strips, chopped
• 1 tbsp oil or butter, for crisping

Optional Add-ins:

• ¼ cup diced red onion
• ¼ cup chopped fresh cilantro
• ½ cup canned black beans or corn, rinsed and drained

Chipotle-Lime Sour Cream

Ingredients:

• ¼ cup sour cream (or Greek yogurt)
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tsp adobo sauce
• Juice of ½ lime
• Pinch of garlic powder
• Salt to taste

Instructions:

Filling:

1. Mix all ingredients in a small bowl. Taste and adjust seasoning. Set aside.
2. In a bowl, toss chopped chicken with 1 to 2 teaspoons of the chipotle-lime sour cream to lightly coat.

Assemble:

1. On half of each tortilla, layer cheese, chipotle-coated chicken, and any optional add-ins. Fold tortilla in half.

Cook:

1. Heat a skillet over medium heat with a bit of oil or butter. Cook each quesadilla for 2 to 3 minutes per side until golden brown and the cheese is melted.

Serve:

1. Slice into wedges. Serve warm with the remaining chipotle-lime sour cream on the side.