Chicken Quesadillas

Creamy Jalapeno Sauce
1/2 cup mayonnaise
2 tbsp minced jalapeno slices (nacho slices)
2 tsp juice from jalapeno slices
2 tsp sugar
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
dash salt

1 lb boneless skinless chicken
8 large flour tortillas (10-inch)
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese

Prepare creamy jalapeno sauce by combining all ingredients in a small bowl.  Cover and chill so that the flavors develop.

Season chicken and cook in skillet or on grill until done.  Cut into very small pieces.

Preheat grill to medium low heat.  When the pan is hot, lay one tortilla on the grill.  You can spread a little vegetable oil under the tortilla.  Spread 2 tbsp jalapeno sauce on the tortilla.  Arrange 1/2 cup of the chicken over the sauce.  Arrange 1/2 cup of the cheddar cheese and 1/2 cup of the jack cheese on top of the chicken.  Cover with another tortilla and press down with a spatula.  Cook for about 4 minutes, then turn over and cook for a couple more minutes or until the cheese is melted.  Slice into 4 pieces with a cookie cutter and serve.  Repeat.

This is another quick and easy recipe that my family loves and that does not heat up your house in the summertime.  If you are lucky enough to have any leftovers, they warm up nicely for a quick snack the next day as well.

Prepare your sauce a couple of hours before you want to eat.  Not entirely necessary in case you forget but it does make the flavor just a bit zestier if it's been allowed to steep in those juices.  You can find these jalapeno slices (if you're not familiar with them like I wasn't) in the pickle section of your grocery store.

My family is composed of a bunch of wannies who can't take too much heat so I usually remove most of the seeds while I'm dicing these little babies since the seed is where all the heat is.  2 tbsp is not a whole lot so a jar like the one above will last you for several batches of this recipe.  Just store the rest in the fridge until you're ready to use them again.

 As for seasoning the chicken, I like to cheat on this part.  Sam's Club makes the most delicious roasted chicken for around $5.  It's so much simpler to just buy one of theirs, pick off what I need for the meal, throw it in the food processor to make it nice and small and, voila, step 2 is done.  Plus, you don't need a whole chicken for this meal and so you can freeze the rest for another meal (you can't beat two great meals for $5).  If you are not a recipe cheat, feel free to cook the chicken in whatever way pleases you.  You can also dice as small or as large as you like.  I like it small because it makes the quesadilla nice and flat and uniform but if you are not picky, I suppose you could stick a whole drumstick in there if you like.  So here's my cadre of ingredients for the final step - assembly and cooking.

 Spread the sauce on the tortilla.  I don't like to go all the way to the edge because then it goops out and makes a mess while I'm trying to cook it.  Use your judgment here.
 

Next, sprinkle on your chicken.  I hate measuring anything when my eyeball is handy so I just do the "best guess" method on how much to add to each tortilla. 

Now you are ready for the cheese.  Again, why measure when you can guess?

 

Then slap another tortilla over the top and let it sizzle.  A couple of minutes is all it takes.

 Once one side is done, carefully turn over and cook the other side for a couple of minutes.  Then remove onto a cutting board and slice in 4 with a pizza cutter.  Serve and enjoy!

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