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Chicken Quesadilla with Creamy Jalapeño Sauce
Rachel Kim

Chicken Quesadilla with Creamy Jalapeño Sauce

The sauce is what separates this from a generic chicken quesadilla. Use a thin layer so the tortilla browns instead of steaming, and chop the chicken small enough for clean wedges. Low heat after the flip melts the cheese without scorching the outside.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into small pieces
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 4 large flour tortillas
  • 1/2 cup prepared creamy jalapeño sauce
  • 2 cups shredded Monterey Jack cheese

Method
 

  1. Toss the chicken with salt, cumin and chili powder.
  2. Heat the oil in a skillet and cook the chicken for 6 to 8 minutes until browned and 165°F.
  3. Spread 2 tablespoons creamy jalapeño sauce over half of each tortilla.
  4. Add 1/2 cup cheese and one quarter of the chicken, then fold the tortillas closed.
  5. Cook the quesadillas in a dry skillet over medium-low heat for 3 minutes per side.
  6. Rest for 2 minutes and cut each into three wedges.