Jalapeño Chicken Cheese (Print Version)
# Ingredients:
→ Jalapeño Sauce
01 -
1/2 teaspoon cayenne pepper
02 -
2 teaspoons smoked paprika
03 -
2 teaspoons ground cumin
04 -
Salt and black pepper to taste
05 -
1 garlic clove or 1 teaspoon powdered garlic
06 -
3 tablespoons pickled jalapeños, finely chopped
07 -
3 tablespoons juice from pickled jalapeños
08 -
1/2 cup (125ml) sour cream
09 -
1/2 cup (125ml) mayonnaise
→ Quesadilla Assembly
10 -
4 cups (460g) shredded cheese mix (like Monterey Jack, Cheddar, Mozzarella, or even Gouda)
11 -
4 cups (800g) rotisserie chicken, shredded
12 -
8 medium-sized flour tortillas
# Instructions:
01 -
In a mixing bowl, whisk together sour cream, mayo, jalapeño juice, and chopped jalapeños. Toss in the garlic, cumin, cayenne, paprika, salt, and pepper. Keep stirring until the texture is smooth and silky. Adjust the flavors if needed after tasting.
02 -
If your chicken isn’t shredded yet, get that done first. Add a bit of the jalapeño sauce to the chicken and toss until every piece is coated nicely. Reserve the extra sauce for later use like dipping.
03 -
Warm up a skillet on medium heat. Create layers for your quesadilla with a tortilla on the bottom, followed by cheese, the seasoned chicken, more cheese, then cap it off with another tortilla. Cook both sides until golden and crispy, letting the cheese fully melt, about a minute per side.
04 -
Slice into sections while still warm, and pair with the jalapeño sauce you set aside for dipping. Enjoy right away!
# Notes:
01 -
For fresh chicken: sauté seasoned chicken breasts in butter on medium-high for 5–6 minutes per side
02 -
Tastes best when eaten immediately while it’s hot and cheesy
03 -
Prepare and refrigerate the jalapeño sauce ahead of time to save effort later