Chicken Quesadilla with Creamy Jalapeño Sauce

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.