Pimento Cheese Chicken Quesadillas with Jalapeños
User Reviews
5
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Total Time
30 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
Mexican
Pimento Cheese Chicken Quesadillas with Jalapeños
Description
Pimento Cheese Chicken Quesadillas with Jalapeños bring together a homemade pimento cheese spread mixed with cooked, shredded chicken and pickled jalapeños, layered in flour tortillas. The pimento cheese base uses sharp white cheddar, cream cheese, mayonnaise, and seasonings to create a creamy and flavorful filling. Assembled quesadillas are cooked in butter until both sides are golden and crisp, ensuring a melted, gooey interior.
The chicken is seasoned lightly with chili powder, complementing the tangy and slightly spicy jalapeños. Cooking slowly on medium heat allows the tortillas to develop a crispy texture while heating the filling thoroughly. Serving suggestions include fresh avocado slices, cherry tomatoes, and lime wedges to introduce fresh acidity and creaminess that balance the richness.
This dish is versatile for a casual lunch, appetizer, or light dinner. Adjust the jalapeño quantity to suit your heat preference. Leftover pimento cheese can be stored and enjoyed as a dip with crackers or vegetables.
Ingredients
pimento cheese
- 12 ounces cheddar cheese freshly grated, sharp, white
- 1 Pimentos 4-ounce jar, drained
- 4 ounces cream cheese 1/2 block, softened
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
quesadillas
- 4 flour tortillas 8-inch
- 1 cup chicken breasts cooked and shredded
- 1/2 teaspoon chili powder
- 1/2 cup jalapeños pickled
- 2 ounces cheddar cheese freshly grated, sharp, white
- 2 tablespoons butter unsalted
- cherry tomatoes avocado, lime wedges, for serving
Instructions
pimento cheese
- Add all ingredients together in a large bowl and mix well until combined. You will have some leftovers, so store it in a sealed container in the fridge! Best dip with crackers and veggies, woohoo!
quesadillas
- to assemble the quesadillas, spread a few tablespoons of the pimento cheese on one side of the tortilla. Top with 1/2 cup of the chicken and sprinkle with 1/4 teaspoon of the chili powder. Add 1/4 cup of the jalapeños on top (add less if you’re not into spicy!) and a sprinkle of cheddar cheese. Top with the other tortilla. Repeat with the remaining tortillas and chicken.
- Heat a large skillet or griddle over medium heat. For each quesadilla, I melt 1 tablespoon of butter in the skillet and add the quesadilla, cooking on both sides until golden. I cook it about 5 minutes per side, just so the tortillas are super crispy and the cheese is very melty. Serve with extra jalapeños, tomatoes and avocado. With a spritz of lime!
User Reviews
Overall Rating
5
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