Jalapeño Chicken Cheese (Print Version)
# Ingredients:
→ Spicy Jalapeño Dip
01 -
1/2 cup (125ml) sour cream
02 -
1/2 cup (125ml) mayonnaise
03 -
3 tablespoons (15g) pickled jalapeños, finely chopped
04 -
3 tablespoons pickled jalapeño brine
05 -
1 teaspoon garlic powder or 1 clove garlic, minced
06 -
2 teaspoons smoked paprika
07 -
2 teaspoons ground cumin
08 -
Pinch of cayenne pepper
09 -
Black pepper and salt to your taste
→ Quesadilla Ingredients
10 -
4 cups (460g) shredded cheese blend (Mozzarella, Gouda, Cheddar, or Monterey Jack)
11 -
8 medium flour tortillas
12 -
4 cups (800g) shredded rotisserie chicken
# Instructions:
01 -
Mix together the sour cream, mayo, jalapeño brine, and minced jalapeños in a bowl. Sprinkle in the garlic, cumin, paprika, cayenne, and some salt and pepper. Keep stirring until it’s super smooth. Taste and tweak the flavors if needed.
02 -
If your chicken isn’t shredded yet, pull it apart. Coat it with some of that jalapeño sauce. Save the extra sauce for later; it’s great for dipping.
03 -
Warm up a pan over medium heat. Build your quesadilla by layering a tortilla, a handful of cheese, the seasoned chicken, more cheese, and another tortilla on top. Cook each side for about a minute, until golden and the cheese is gooey.
04 -
Slice your quesadillas into triangles while they’re still warm. Serve with that leftover sauce for dipping!
# Notes:
01 -
If you’re using fresh chicken, cook seasoned breasts in butter for 5–6 minutes on each side over medium-high heat.
02 -
Tastes best while the cheese is hot and melty.
03 -
The spicy jalapeño sauce can be made ahead and refrigerated.