Chicken Quesadilla with Creamy Jalapeño Sauce

Place chicken breasts in a slow cooker.

Season the chicken generously with onion powder, garlic powder, paprika, cayenne pepper, dried parsley, salt, and black pepper.

Pour in a little water to prevent the chicken from drying out.

Cover and cook on low for about 4 hours.

Once cooked, shred the chicken directly in the slow cooker using two forks. Re-season with the same spices plus cumin to taste.

To make the sauce, combine mayonnaise, ranch dressing, diced pickled jalapeños, and jalapeño juice in a medium bowl.

Add garlic powder, onion powder, cumin, sugar, and chipotle powder to the sauce.

Mix everything together until smooth and well combined. Taste and adjust seasonings if needed.

To assemble the quesadilla, heat a large skillet over medium heat. Sprinkle a layer of shredded cheddar cheese directly onto the hot pan.

Place a flour tortilla on top of the melting cheese.

Spread a layer of the creamy jalapeño sauce over one half of the tortilla.

Top the sauce with a layer of the shredded chicken, followed by another layer of shredded cheddar cheese.

Fold the empty half of the tortilla over the fillings.

Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese is fully melted.

Remove from the skillet, slice into wedges, and serve with extra creamy jalapeño sauce for dipping.