Make the Sauce:
In a small bowl, mix together mayo, sour cream, jalapeño juice, chopped jalapeños, garlic powder, cumin, paprika, and a pinch of salt.
Taste and adjust spice or salt. Refrigerate while you prep everything else — it gets even better as it sits.
Assemble the Quesadillas:
Spread a thin layer of the jalapeño sauce on half of each tortilla.
Top with shredded chicken and plenty of cheese.
Fold the tortilla over to close.
Cook:
Heat a skillet over medium heat and add a little butter or oil.
Grill each quesadilla until golden brown and crispy on both sides, and the cheese is melty (about 3–4 minutes per side).
Slice & Serve:
Cut into wedges and serve with extra jalapeño sauce, salsa, or guacamole.
👩🍳 Pro Tips:
Want the cheese pull? Use freshly shredded cheese — it melts way better than pre-shredded.
Add-ins: thin tomato slices, sautéed onions, or even a touch of hot sauce for a spicy kick.
You can sub the chicken for steak, ground beef, or keep it veggie with sautéed mushrooms and peppers.
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