Chicken Jalapeño Cheese Quesadillas (Print Version)
# Ingredients:
→ Jalapeño Sauce
01 -
1/2 cup (125ml) mayonnaise
02 -
1/2 cup (125ml) sour cream
03 -
3 tablespoons pickled jalapeño juice
04 -
3 tablespoons (15g) pickled jalapeños, finely minced
05 -
1 clove garlic or 1 teaspoon garlic powder
06 -
2 teaspoons ground cumin
07 -
2 teaspoons smoked paprika
08 -
1/2 teaspoon cayenne powder
09 -
Salt and freshly ground black pepper to taste
→ Quesadilla Assembly
10 -
8 medium flour tortillas
11 -
4 cups (800g) shredded rotisserie chicken
12 -
4 cups (460g) shredded cheese blend (Monterey Jack, American, and Mozzarella, or substitute with Gouda or Cheddar)
# Instructions:
01 -
Combine mayonnaise, sour cream, jalapeño juice and minced jalapeños in a bowl. Add garlic, cumin, paprika, cayenne, salt, and pepper. Mix until smooth and creamy, then taste and adjust the seasonings to your liking.
02 -
Shred your chicken if you haven't already, then mix it with some of the jalapeño sauce until it's creamy and well-coated. Save any remaining sauce for dipping.
03 -
Heat a skillet over medium heat. Layer your quesadillas: tortilla, cheese, seasoned chicken, more cheese, and top tortilla. Cook until golden on both sides, about 1 minute per side, until the cheese is perfectly melted.
04 -
Cut into wedges while hot and serve immediately with extra jalapeño sauce on the side for dipping.
# Notes:
01 -
For fresh chicken: cook seasoned chicken breasts in butter over medium-high heat, 5-6 minutes per side
02 -
Best served immediately while cheese is melted
03 -
The jalapeño sauce can be made ahead and stored separately