Cheesy Jalapeño Quesadillas (Print Version)
# Ingredients:
→ Spicy Jalapeño Dressing
01 -
3 tablespoons (15g) finely chopped pickled jalapeños
02 -
1/2 cup (125ml) sour cream
03 -
1 clove garlic or 1 teaspoon garlic powder
04 -
2 teaspoons ground cumin
05 -
Salt and freshly ground black pepper to your preference
06 -
1/2 teaspoon cayenne powder
07 -
1/2 cup (125ml) mayonnaise
08 -
2 teaspoons smoked paprika
09 -
3 tablespoons pickled jalapeño juice
→ Making the Quesadillas
10 -
4 cups (460g) shredded mix of cheese (choose from Gouda, Cheddar, or Monterey Jack)
11 -
4 cups (800g) pre-cooked shredded rotisserie chicken
12 -
8 medium-sized flour tortillas
# Instructions:
01 -
In a bowl, stir together sour cream, mayo, jalapeño juice, and chopped jalapeños until blended. Toss in garlic, cumin, paprika, cayenne, salt, and pepper. Give it a taste and tweak the flavors if needed.
02 -
If the chicken’s not already shredded, tear it up. Combine the shredded chicken with some of the jalapeño dressing to coat it all nicely, keeping the rest for dipping.
03 -
Warm a skillet on medium heat. Build each quesadilla starting with a tortilla, then add cheese, the flavored chicken mix, more cheese, and cover with another tortilla. Cook each side for around 1 minute or until the cheese melts and the outside turns golden.
04 -
Cut the quesadillas into wedges quickly while they’re still hot. Serve them straight away with the leftover spicy dressing for dipping.
# Notes:
01 -
If cooking fresh chicken, season and pan-fry in butter for 5-6 minutes per side on medium-high heat.
02 -
These taste best when served hot with gooey cheese.
03 -
You can prep the jalapeño sauce ahead of time and store it separately.