Name: Chicken Quesadilla with Creamy Jalapeño Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tsp paprika; 2 tsp ground cumin; 1 tsp garlic granules; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp chili powder; 3 tbsp pickled jalapeño peppers, drained and finely diced; 3 tbsp jalapeño brine (from the jar); 2 small flour tortillas; 2 slices American cheese; 1/4 cup shredded Monterey Jack cheese; 1/4 cup shredded sharp cheddar cheese; 1/4 cup cooked chicken, shredded or diced (optional)

1

In a medium bowl, combine the mayonnaise and sour cream.

2

Add the paprika, ground cumin, garlic granules, onion powder, salt, and chili powder to the bowl.

3

Finely dice the drained pickled jalapeños until they are almost a paste.

4

Add the diced jalapeños and the jalapeño brine from the jar to the sauce mixture.

5

Stir all the ingredients together until well combined.

6

For a smoother, more authentic texture and color, use an immersion blender to blend the sauce until completely smooth.

7

To assemble the quesadilla, place one tortilla on a preheated griddle or pan. Layer with American cheese, a generous spoonful of the creamy jalapeño sauce, the Monterey Jack and sharp cheddar cheese blend, and cooked chicken if using.

8

Drizzle a little more sauce over the fillings and top with the second tortilla.

9

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

10

Remove from the heat, slice into wedges, and serve immediately.

Chicken Quesadilla with Creamy Jalapeño Sauce

Ingredients

15 Ingredients

Instructions

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