Southwest Chicken Quesadillas with Pepper Jack and Red Pepper Crema

These Southwest chicken quesadillas are built for maximum flavor with minimal fuss: cooked chicken is warmed with scallions and spice, then tucked into flour tortillas with two melty cheeses.

A hot skillet gives the tortillas a crisp, golden finish, while hot sauce and smoky red pepper crema bring the creamy, tangy heat that makes every wedge worth dipping.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Slice the fully cooked chicken breast. Slice the scallions and keep them nearby.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken, scallions, Southwest spice blend and a pinch each of salt and black pepper. Cook, stirring, until the chicken is hot and evenly coated in the spices. Transfer the filling to a plate.
3. Lay the flour tortillas on a clean work surface. Divide the spiced chicken filling over one half of each tortilla, then top with the pepper Jack and Monterey Jack cheeses. Fold the tortillas over the filling to make half-moon quesadillas.
4. Wipe out the skillet if needed, then heat the cooking oil over medium heat. Add the quesadillas and cook, flipping once, until the tortillas are browned and crisp and the cheese has melted. Work in batches if your pan is crowded.
5. Transfer the quesadillas to a cutting board and cut into wedges. Drizzle with hot sauce and serve with smoky red pepper crema on the side for dipping.

Recipe Tips

FAQ

Is the chicken supposed to be raw or cooked?

Use fully cooked chicken breast. The skillet step warms it through and coats it with scallions and Southwest spice.

What cheeses are used in these chicken quesadillas?

The filling uses both pepper Jack cheese and Monterey Jack cheese for a creamy, melty texture with a little kick.

How spicy are these quesadillas?

They have mild to moderate heat from the Southwest spice blend, pepper Jack and hot sauce. For less heat, use a lighter drizzle of hot sauce when serving.

What is served with the quesadillas?

They are served with smoky red pepper crema for dipping and finished with hot sauce.

What allergens are present in this recipe?

As written, this recipe includes wheat, soy and milk.