Ingredients:

  • 1/2 cup full fat mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp pickled jalapeño juice
  • 1 tbsp minced pickled jalapeños
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 pinch granulated sugar
  • 8 oz chicken breast, thinly sliced
  • 1 tbsp taco seasoning
  • 1.5 cups shredded cheese blend (Monterey Jack and Sharp Cheddar)
  • 2 large flour tortillas (10-12 inches)

Instructions:

  1. In a small mixing bowl, whisk together the mayonnaise, sour cream, jalapeño juice, minced peppers, smoked paprika, cumin, garlic powder, and sugar. Let the sauce rest for 10 minutes to allow flavors to meld.
  2. Toss the thinly sliced chicken breast with taco seasoning until evenly coated.
  3. Heat a non-stick or cast iron skillet over medium-high heat. Sear the chicken strips for approximately 4-5 minutes until fully cooked and slightly browned. Remove chicken from the pan and set aside.
  4. Wipe the skillet clean. Place one flour tortilla in the dry skillet over medium heat.
  5. Spread a generous layer of the jalapeño sauce over the entire tortilla. Add half of the cheese blend and half of the cooked chicken to one side of the tortilla.
  6. Fold the tortilla in half and press down with a heavy spatula. Cook for 2-3 minutes per side until the exterior is mahogany-colored and the cheese is molten.
  7. Repeat for the second quesadilla, slice into wedges, and serve immediately.