Awesome Chicken Quesadillas
Sharp cheddar and pepper jack melted around seasoned chicken with a tangy jalapeno-spiked sauce — our go-to weeknight quesadilla.
- Prep Time
- 10 min
- Cook Time
- 3 min
- Total Time
- 13 min
- Servings
- 4 quesadillas
My favorite restaurant quesadilla comes from a spot in downtown Columbia that layers in pico de gallo and a BBQ-ancho drizzle, and for years I chased that flavor at home. I'll also admit — a little embarrassed — that there was always something I liked about the sauce on a certain fast food chain's chicken quesadilla, and figuring out that copycat sauce is what finally cracked the code for me.
Since quesadillas are easy enough to land on our regular dinner rotation, I wanted a version I loved just as much as the restaurant ones. The combination of sharp cheddar, pepper jack, and that tangy jalapeno sauce gets it there every time.
Ingredients
- 4 large flour tortillas (use GF tortillas to make this gluten-free — my favorite brand is Mission)
- 4 oz. cooked, diced chicken (I use fajita-style cooked chicken from the grocery store)
- 4 oz. grated sharp cheddar cheese
- 4 oz. grated pepper jack cheese
- All-Purpose Mexican Seasoning, to taste
For the Sauce
- 1/2 cup mayonnaise
- 1 tablespoon jalapeno juice (from a small can of jalapenos)
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
Instructions
- 1Whisk together all of the sauce ingredients in a small mixing bowl until well combined. Store in an airtight container.
- 2Heat an electric skillet to 300 degrees, or a non-stick pan on medium heat on the stove, and spray with cooking spray.
- 3Place a tortilla in the pan and sprinkle about 1 oz. of each cheese on top, followed by 1/2 teaspoon of the Mexican seasoning.
- 4Sprinkle about 1 oz. of chicken on one side of the tortilla, then drizzle the sauce over the chicken.
- 5Cook for about 2 minutes, lifting the plain side with tongs to check that the bottom is light golden, then fold it over on top of the other half.
- 6Continue cooking for about 1 minute more, until the cheese is melted.
- 7Transfer to a plate with a flexible spatula, let cool slightly, and slice with a pizza cutter. Serve with queso or sour cream.
Storage & Reheating
The sauce keeps in the fridge for up to 2 weeks — make a batch ahead and it's ready whenever quesadilla night rolls around.
