Combine the cooked shredded chicken with smoked paprika in a bowl, mixing well to evenly coat the chicken with the smoky spice.
2 cups cooked shredded chicken
Lay a tortilla flat on your work surface and sprinkle half of the shredded cheese evenly over one half of the tortilla.
2 cups cooked shredded chicken
Spoon a layer of the seasoned shredded chicken over the cheese, spreading it out into a thin, even layer.
2 cups cooked shredded chicken
Sprinkle the remaining cheese over the chicken, then fold the tortilla in half to enclose the filling, pressing gently to seal.
Heat the vegetable oil in a skillet or griddle over medium heat until shimmering and hot.
2 cups cooked shredded chicken
Carefully transfer the folded quesadilla to the hot skillet and cook for about 3-4 minutes on each side, until the exterior is golden brown and crispy, and the cheese is melted inside.
Use a spatula to flip the quesadilla gently, pressing down slightly to ensure even browning.
Once both sides are crispy and golden, remove the quesadilla from the skillet and let it rest for a minute to allow the cheese to set slightly.
Cut the quesadilla into wedges using a sharp knife, revealing the gooey cheese and tender chicken inside.
Serve hot, possibly with sides like salsa, sour cream, or guacamole for extra flavor.
