Chicken Jalapeño Quesadillas (Printable Version)
# What You'll Need:
→ Creamy Jalapeño Mix
01 -
1/2 cup (125ml) sour cream
02 -
1/2 cup (125ml) mayonnaise
03 -
1 clove garlic or 1 teaspoon garlic powder
04 -
3 tablespoons (15g) finely chopped pickled jalapeños
05 -
3 tablespoons pickled jalapeño juice
06 -
2 teaspoons smoked paprika
07 -
2 teaspoons ground cumin
08 -
Salt and ground black pepper, as needed
09 -
1/2 teaspoon cayenne pepper
→ Putting Together the Quesadillas
10 -
4 cups (800g) shredded rotisserie chicken
11 -
4 cups (460g) mixed shredded cheese (Mozzarella, Monterey Jack, or swap with Cheddar or Gouda)
12 -
8 medium flour tortillas
# Preparation Steps:
01 -
Stir together the sour cream, mayo, jalapeños, and their juice in a bowl. Toss in the garlic, paprika, cumin, cayenne, and season with salt and pepper. Adjust the seasoning and make sure it's nice and creamy.
02 -
If your chicken isn't shredded yet, do that first. Coat it in some of that tasty jalapeño sauce until evenly covered. Set aside any leftover sauce to dip later.
03 -
Warm a skillet on medium. Layer up in this order: tortilla, some cheese, chicken filling, more cheese, then another tortilla. Toast each side for about a minute until the outside is golden and the cheese melts perfectly.
04 -
Cut the cooked quesadillas into wedges while hot. Serve right away with extra sauce on the side to dip.
# Additional Tips:
01 -
Want fresh chicken? Pan-fry some seasoned breasts in butter for 5-6 minutes per side.
02 -
To enjoy them best, eat while the cheese is gooey and fresh off the pan.
03 -
You can make the sauce ahead of time and keep it in the fridge.