Chicken Quesadillas




For the Sauce

  • 1/2 cup mayonnaise
  • 4 teaspoons minced jalapeños (canned or jarred)
  • 4 teaspoons jalapeño juice (from the can or jar)
  • 1 1/2 teaspoons sugar
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • salt

For the Quesadillas

  • 8 flour tortillas
  • 1 tablespoon olive oil
  • 1 packet taco seasoning
  • 1 pound chicken tenderloins
  • 8 ounces shredded Mexican blend cheese
  • 4 slices American cheese
  • sour cream (for dipping)


  1. Combine 1/2 cup mayonnaise, 4 teaspoons minced jalapeños and jalapeño juice, 1 1/2 teaspoons sugar, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon cayenne pepper, and a pinch or two of salt in a bowl. Let the mixture sit in the refrigerator for at least an hour.
  2. Season the chicken tenderloins with taco seasoning on both sides. Heat 1 tablespoon olive oil until shimmering, then add chicken and fry until the chicken reaches 165ºF in the middle. Remove from the heat, and chop into small, bite-size pieces.
  3. Pre-heat a large, nonstick skillet over medium heat.
  4. Get the sauce from the fridge, then top a tortilla with some of the sauce, using a pastry brush or the back of a spoon. Put the dry side of the tortilla on the skillet.
  5. Sprinkle half of the tortilla with some of the Mexican cheese and one slice of American cheese. Place 1/4 cup of chopped chicken on the same half of the cheese.
  6. Fold the quesadilla in half and pat down with a spatula. Flip the quesadilla over to make sure both sides get brown and crispy. Cook until the cheese is melty.
  7. Cut into 3 pieces and serve with a side of sour cream.

This is technically a half quesadilla. To make a full quesadilla, use two tortillas stacked and fill the round whole.