Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Jalapeño Sauce
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon pickled jalapeño juice
- 1 tablespoon finely chopped pickled jalapeños
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
- ¼ teaspoon cumin
- Pinch of cayenne pepper (optional)
- Pinch of salt
For the Quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded mild cheddar cheese
- 2 tablespoons softened butter
Instructions
- Combine the chicken seasonings and coat the chicken with olive oil and spices.
- Cook the chicken in a skillet over medium heat for 6 to 7 minutes per side until it reaches an internal temperature of 165°F (74°C). Rest for 5 minutes before chopping.
- In a bowl, whisk together all the creamy jalapeño sauce ingredients until smooth. Refrigerate for at least 15 minutes.
- Mix the Monterey Jack and cheddar cheese together.
- Spread about 1 tablespoon of sauce over half of each tortilla.
- Sprinkle cheese over the sauce, add chopped chicken, then top with a little more cheese.
- Fold the tortillas in half.
- Butter the outside of each tortilla.
- Cook in a skillet over medium-low heat for 2 to 3 minutes per side until golden brown and the cheese is completely melted.
- Let rest for 1 minute, slice into wedges, and serve with extra creamy jalapeño sauce, salsa, or guacamole.
Notes
- Freshly shredded cheese melts smoother than pre-shredded cheese.
- Don’t overfill the tortillas to prevent the filling from spilling out.
- Cook over medium-low heat for a crispy tortilla and perfectly melted cheese.
- Prepare the creamy jalapeño sauce ahead of time for the best flavor.
- Leftover chicken works well for a quick version of this recipe.
- Store leftover sauce separately for easy reheating and serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mexican
- Diet: High Protein