A crisp, flavorful quesadilla layered with Cajun-seasoned chicken, melted cheese, and a cool yogurt-based sauce. Ideal for quick dinners.

2 lb boneless, skinless chicken breasts, lightly pounded

10 flour tortillas

5 cups shredded cheese (jack, cheddar, or mozzarella)

Cajun Seasoning:

1 tsp cumin

1 tsp coriander

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne

½ tsp thyme

½ tsp oregano

½ tsp black pepper

½ tsp salt

½ tsp sugar

Creamy Sauce:

1 cup plain yogurt

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp paprika

1 tsp lemon juice

¼ tsp cayenne

¼ tsp chili powder

Salt to taste

Pinch of sugar

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1. Stir together all Cajun seasoning ingredients and coat chicken evenly; rest 30 minutes.

2. Mix all sauce ingredients until smooth; set aside.

3. Preheat oven to 400°F.

4. Heat skillet with oil over medium-high; sear chicken 3–4 minutes per side.

5. Transfer skillet to oven; bake 7–10 minutes until 165°F; rest 5 minutes; slice.

6. Spread 1½ tbsp sauce over half of each tortilla; add chicken and ½ cup cheese; fold closed.

7. Oil skillet lightly; cook each quesadilla 1½–2 minutes per side until crisp; keep warm in 200°F oven.

8. Slice and serve hot.

Adjust cayenne for more or less heat. For extra crispness, cook quesadillas in a cast-iron skillet and avoid overfilling.