This chicken quesadilla features a tangy, slightly spicy creamy jalapeño sauce made from pickled jalapeños, sour cream, and mayo that rivals fast-food versions. The sauce transforms a simple cheese and chicken filling into restaurant-quality Tex-Mex.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
To make the sauce, empty the entire jar of pickled jalapeños, including the brine, into a blender. Blend until smooth.
In a medium bowl, combine the sour cream, mayonnaise, onion powder, cumin, paprika, and garlic powder.
Pour the blended jalapeño mixture into the bowl with the other sauce ingredients and stir until well combined. Set aside.
To assemble the quesadilla, lay a large flour tortilla flat. On one half, layer the shredded cheese and diced cooked chicken.
Drizzle a generous amount of the creamy jalapeño sauce over the chicken and cheese.
Melt butter in a large skillet over medium heat. Fold the tortilla in half over the fillings and place it in the hot skillet.
Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted.
Remove the quesadilla from the skillet, cut it into wedges, and serve immediately with extra creamy jalapeño sauce for dipping.
Store leftover sauce refrigerated in an airtight container for up to 3 days. Cooked quesadillas are best eaten fresh but can be wrapped and refrigerated for 1 day; reheat in a skillet over medium heat.
Yes. Prepare the sauce up to 3 days in advance and refrigerate in an airtight container. Stir before serving as it may separate slightly.
Mild to medium heat. The pickled jalapeños deliver tanginess and gentle spice. Reduce jalapeños or their brine if you prefer less heat.
Use a skillet over medium heat. Cook 2–3 minutes per side until the tortilla is golden and crispy and cheese melts completely. Press gently with a spatula.
Yes. Rotisserie chicken works great and saves prep time. Shred or dice to your preferred size and measure 1/2 cup.
This recipe yields about 3/4 cup sauce, enough for 4–6 quesadillas depending on how generously you spread it.
Honey Chipotle Chicken Wrap
35 min
Mexican Pizza
25 min
Chicken Fajita Tortilla Pie
55 min
Stove Top Stuffing Meatloaf
85 min
Herb Roasted Chicken with Garlic Potatoes and French Green Beans
45 min
Chunky Chili
490 min
Tres Leches Cake
70 min
Homemade Crunchwrap
25 min
