12ounces boneless, skinless chicken thighs, cut into 1/2-inch slices
Salt and pepper
1 tablespoon chili powder
2 ripe tomatoes, cored and chopped
1 jalapeño, seeded and chopped, or to taste
4 scallions, chopped
1/2cup chopped fresh cilantro
2 tablespoons fresh lime juice, or more as needed
1 1/2 to 2cups grated Mexican melting cheese (like Oaxaca, Asadero, or Chihuahua; 6 to 8 ounces)
Four 10– or 12-inch tortillas
Hot sauce
Instructions
Heat the oven to 450°F and position 2 racks toward the middle. Put 2 tablespoons oil in a large skillet over medium heat. When it’s hot, add the chicken and sprinkle with salt and pepper. Cook, stirring often, until the chicken is cooked through, 8 to 10 minutes. Add the chili powder and cook, stirring constantly, until fragrant, about 1 minute. Taste, adjust the seasoning, and remove from the heat.
Put the tomatoes, jalapeño, scallions, cilantro, and lime juice in a bowl and sprinkle with salt and pepper. Toss to combine; taste and adjust the seasoning.
Use the remaining 2 tablespoons oil to grease 2 baking sheets. Put 2 tortillas on each pan, turning them to rub both sides with some of the oil. Sprinkle the cheese evenly over the tortillas; scatter the chicken on top. Transfer the pans to the oven and bake until the cheese melts, 5 to 10 minutes.
4. Fold the tortillas in half. Continue to cook, turning once, until the tortillas are golden and crisp on both sides, about 2½ minutes on each side. Let the quesadillas sit for a few minutes, then cut them in wedges and serve with the salsa, passing the hot sauce at the table if you like.