Ingredients

Creamy Jalapeño Sauce:
½ cup mayonnaise
2 tablespoons sour cream
2 tablespoons pickled jalapeños, minced
2 teaspoons pickled jalapeño brine
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon sugar
¼ teaspoon salt

Quesadillas:
2 large flour tortillas, 10-inch
1½ cups chicken, cooked, diced
¾ cup mozzarella, shredded
¾ cup sharp cheddar, shredded
¾ cup pepper jack, shredded
Olive oil spray or melted butter

Directions

Whisk all sauce ingredients together in a small bowl until smooth. Refrigerate while you assemble.

On half of each tortilla, layer 1 tablespoon sauce, mozzarella, cheddar, diced chicken, and pepper jack. Fold the empty half over.

Lightly spray both sides of the quesadilla with oil. Pin the seam closed with two toothpicks or weigh it down with a small ramekin.

Cook at 370°F for 4 minutes. Carefully flip and cook another 3 minutes, until golden and crispy.

Rest and slice. Let rest 1 minute, then slice into 4 wedges with a pizza cutter. Serve with extra sauce for dipping.