Ingredients
Scale
For the quesadilla:
- 1 cup chopped cooked chicken
- Salt and black pepper to taste
- 1 cup grated Monterrey Jack and Cheddar blend cheese
- 2 flour tortillas, burrito size
- Canola oil spray
For the quesadilla sauce:
- ¼ cup mayonnaise
- 2 tsp chopped pickled jalapeno
- 2 tsp pickling juice from the jalapeno jar
- ½ tsp sugar
- ½ tsp paprika
- Pinch cayenne pepper
- Pinch garlic powder
- Fine sea salt to taste
You will also need:
- Salsa
- Sour cream
Instructions
- First make the sauce. Measure all of the ingredients into a bowl and whisk well together. Set aside.
- To make the quesadillas lay both of your tortillas out on a flat surface. On half of each tortilla spread about 1 ½ TBS of the sauce. On the other half sprinkle ¼ cup of the cheese.
- Top with half of the chopped chicken. Season lightly with salt and black pepper and then sprinkle over another ¼ cup of cheese. Fold the sauced half of the tortilla over the chicken and cheese side to cover.
- Spray a large skillet lightly with canola oil spray. Heat over medium low heat
- Add the folded tortillas. Cook for 2 to 4 minutes per side, until toasted and the cheese is melted and bubbly.
- Remove from the skillet to a cutting board. Cut each tortilla into 4 wedges and serve immediately with some salsa and sour cream for dipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
Nutrition
- Calories: 490