Taco Chicken Quesadilla (Printable Version)
# What You’ll Need:
→ Jalapeño Sauce Ingredients
01 -
125 ml full-fat mayo
02 -
125 ml thick sour cream
03 -
45 ml brine from pickled jalapeños
04 -
15 g finely chopped pickled jalapeños
05 -
1 clove garlic or 1 tsp garlic powder (your choice)
06 -
2 tsp ground cumin
07 -
2 tsp smoked-style paprika
08 -
0.5 tsp cayenne pepper
09 -
Salt and black pepper for seasoning
→ Quesadilla Ingredients
10 -
8 regular-size flour tortillas
11 -
800 g pre-cooked chicken, shredded
12 -
460 g shredded mixed cheeses (like Monterey Jack, Mozzarella, or American; use Gouda or Cheddar if preferred)
# Steps to Follow:
01 -
Get a small bowl and stir together mayo, sour cream, jalapeño brine, jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper. Blend until smooth and adjust taste if needed.
02 -
Break apart rotisserie or leftover chicken using your hands or forks. Mix some or all of the jalapeño sauce with the chicken until creamy. Save any extra sauce for dipping later.
03 -
Lay one tortilla in a heated skillet over medium heat. Sprinkle cheese, add some chicken, more cheese, and cover with another tortilla. Cook the bottom side till golden (about 1 minute), flip, and heat the other side for 30-60 seconds until nicely golden. Continue with all tortillas. Cut into triangles and dig in while hot.
04 -
Warm 1 tbsp butter or oil in a skillet over medium-high heat. Season 450 g boneless chicken with 1.5 tsp paprika, 1 tsp cumin, 0.25 tsp oregano, and a bit of salt and pepper. Cook the first side for 5-6 minutes, then flip and finish off for 2-3 minutes till fully cooked.
05 -
Eat quesadillas fresh for maximum gooey cheese goodness. If you’ve got leftovers, keep them in the fridge up to 2 days. Reheat in a skillet over medium, but don’t keep them too long or the sauce may split.
# Additional Notes:
01 -
Hot, crispy quesadillas pair perfectly with the jalapeño sauce on the side. Take a dip for more flavor in every bite!