Chicken Quesadillas with Creamy Chipotle-Jalapeño Sauce
Directions
- 1Drizzle oil over the chicken and season both sides with salt, black pepper, and ground cumin, pressing the seasoning in.
- 2Place chicken in a hot pan over medium heat and cook for three minutes per side until fully cooked to an internal temperature of 165 degrees.
- 3Remove chicken from heat and allow to rest for five minutes, then cut into thin strips.
- 4Mix together Mexican crema, mayonnaise, chopped pickled jalapeños, jalapeño juice, chipotle sauce, chipotle chili powder, dried onion flakes, cumin, garlic salt, and cayenne pepper in a bowl.
- 5Place a tortilla on a preheated comal over medium heat with a little butter, then spread one or two tablespoons of the sauce on the tortilla.
- 6Add the blended cheese and chicken strips to the tortilla, fold it in half, and cook for 30 seconds before removing from heat.
Ingredients
- 2 lbs boneless, skinless chicken thigh or breast
- 1 splash oil
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 8 whole flour tortilla
- 1 portion melting cheese (e.g. oaxaca, monterey jack, chihuahua, or mexican cheese blend)
- 0.5 cup mexican crema
- 2 tbsp mayonnaise
- 2 tbsp pickled jalapeño, finely chopped
- 2 tbsp pickled jalapeño juice
- 1 tbsp chipotle sauce from a can of chipotles in adobo
- 1.5 tsp chipotle chili powder
- 1 tsp dried onion flakes
- 0.75 tsp ground cumin
- 0.75 tsp garlic salt
- 0.25 tsp cayenne pepper
- 1 dab butter
