INGREDIENTS
FOR THE SAUCE
- 1 c. mayonnaise
- 3 tbsp. juice from jar of pickled jalapeños
- 3 tbsp. minced pickled jalapeños
- 2 tsp. garlic powder
- 2 tsp. cumin
- 2 tsp. paprika
- 1/2 tsp. cayenne
- Kosher salt
FOR THE ASSEMBLY
- 8 medium flour tortillas
- 4 c. shredded chicken
- 2 c. shredded Monterey Jack
- 12 slices American (or cheddar) cheese
DIRECTIONS
- Make sauce: in a medium bowl, whisk together mayo, jalapeño juice, minced jalapeños, garlic powder, cumin, paprika, and cayenne. Season with kosher salt.
- To another medium bowl, add chicken. Toss chicken with half of the quesadilla sauce. Set the rest aside for dipping.
- In a large skillet over medium-high heat, add a flour tortilla. Top with 2 slices of American cheese and ½ cup chicken, then sprinkle with ½ cup Monterey Jack. Place second tortilla on top. Cook until the bottom tortilla is golden, about 2 minutes, then flip and cook until the second tortilla is golden and the cheese has melted, about 2 more minutes.