Your New Favorite Chicken Quesadilla

Cheesy. Melty. Crisp. LOADED with flavor.

My friend made this recipe for her family a few days ago and raved about it. My luck with chicken quesadillas is that they're usually dry and tasteless, but when I looked the recipe over, I knew I had to try it.

My husband and I loved it. It was so good that I added it to my "delicious appetizer recipes when I have guests over" list. To do that, I would add less chicken and cut the quesadilla into smaller size serving pieces.

And don't worry. It's not very spicy. The recipe does call for jalapeños, but it just adds flavor. The sour cream and mayo really tone down the spice.

There was nothing complicated about this. Boil the chicken breast, make the sauce, grate the cheese. Cook on a skillet and enjoy.

The Recipe

For the Sauce

• 1/2 cup mayonnaise (homemade mayo is fine too!)

• 1/2 cup sour cream

• 3 tbsp pickled jalapeños, minced

• 3 tbsp pickled jalapeño juice (from the jar)

• 1 tsp garlic powder

• 2 tsp cumin

• 2 tsp paprika

• salt and pepper, to taste

For the Chicken Quesadillas

• 10 corn tortillas (I prefer corn to flour because they're healthier)

• 3 cups shredded boiled chicken breast (feel free to use chicken from a rotisserie chicken)

• 8 oz Colby jack cheese, shredded

Instructions

1. Make the sauce. Combine mayo, sour cream, jalapeños, jalapeño juice, garlic powder, cumin, paprika, salt, and pepper in a medium size bowl.

2. Add the chicken to the sauce. Mix together chicken and sauce thoroughly.

3. Assemble the quesadillas. Lightly spray a skillet or griddle with the oil of your choice (I had olive oil on hand). Over medium head, add a tortilla, sprinkle generously with cheese, add some chicken mixture and spread to the edges, sprinkle with more cheese, then cover with a tortilla. Cook for about two minutes until the tortilla is golden and the cheese is melted. Flip and cook until quesadilla is heated through. Cut into wedges and serve immediately. Enjoy!