Cilantro-Lime Chicken Quesadillas

I used to use quesadillas as a vessel for leftover chicken — usually the leftover bits of a whole roasted bird from earlier in the week. This recipe, though, was the impetus for cooking chicken for the sole purpose of making quesadillas, and now I’m dedicated to the concept. The cilantro-lime chicken thighs are excellent in their own right, but they’re even better teamed up with buttery, flaky tortillas and melty Monterey Jack cheese.

The big difference here is that, as opposed to my leftover chicken variations, the cilantro-lime chicken is filled with vibrant flavor. It may look humble, but it will surprise you with its zesty, herbaceous hook.I thought maybe it was just me, but I served these to company, with no more of a description than “chicken quesadillas,” and literally every person at the table commented on how flavorful they were. This test also showed that kids love these too. Next time you’re grocery shopping, pick up some chicken thighs specifically for these cilantro-lime quesadillas. Trust me — you’ll never go back to a run-of-the-mill chicken quesadilla again.

Ingredients:

• 1 tablespoon canola or other neutral cooking oil
• Finely grated zest of 1 medium lime
• Juice of 1 medium lime
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken thighs
• 1/3 cup fresh cilantro leaves, coarsely chopped
• 8 (8-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 2 tablespoons unsalted butter, divided
• Salsa, for serving (optional)