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Chicken Quesadilla with Creamy Jalapeño Sauce
45 minServes 4Nutri-Score C€€
C
45 min
45 minChicken Quesadilla with Creamy Jalapeño Sauce
what you need
Ingredients
chicken breasts (boneless, skinless)Meat680 g
chili powder (for the chicken)Spices6 g
garlic powder (for the chicken)Spices3 g
onion powder (for the chicken)Spices1.5 g
salt (for the chicken)Spices9 g
cumin (ground)Spices2 g
coriander (ground)Spices2 g
oregano (dried)Spices1 g
olive oil (for cooking the chicken)Pantry22 ml
mayonnaise (for the sauce)Pantry120 ml
sour cream (for the sauce)Dairy60 ml- pickled jalapeño juice (from the jar)Pantry45 ml
pickled jalapeños (chopped)Produce30 g- chili powder (for the sauce)Spices2 g
- garlic powder (for the sauce)Spices1.5 g
- flour tortillas (large)Bakery4 pieces
cheddar cheese (shredded)Dairy200 g
mozzarella (shredded)Dairy150 g
per serving
Nutrition
744kcal
- Carbs
- 40 g
- Proteins
- 48 g
- Fat
- 44 g
what you’ll use
Tools
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
Season the chicken
- Mix the chili powder, garlic powder, onion powder, salt, cumin, coriander and oregano in a small bowl.
- Coat the chicken breasts with the olive oil, then rub the spice mix all over them.
- Step 2
Cook the chicken
- Heat a frying pan over medium-high heat and cook the chicken until golden and cooked through, turning halfway.
- Transfer to a board and let rest, then slice or shred.
- Step 3
Make the creamy jalapeño sauce
- Whisk the mayonnaise, sour cream, pickled jalapeño juice, chopped jalapeños, chili powder and garlic powder until smooth.
- Step 4
Assemble the quesadillas
- Spread the sauce over half of each tortilla.
- Top with the chicken and the shredded cheddar and mozzarella, then fold over.
- Step 5
Toast the quesadillas
- Cook the quesadillas in a dry or lightly oiled pan over medium heat until golden and the cheese is melted, flipping once.
- Step 6
Serve
- Cut into wedges and serve with extra sauce.