Hot & Spicy Chicken Quesadillas

These spicy chicken quesadillas get their kick from both chili sauce and fresh diced jalapeño cooked right into the chicken strips. Folded into flour tortillas with shredded cheddar, they griddle up crispy and golden in minutes.

Saute the chicken strips with the chili sauce and jalapeño together so the heat and flavor cook into the meat, not just sit on top. Three to five minutes over medium heat is all it takes for boneless breast strips to cook through.

The key to a crispy quesadilla is a hot griddle and patience. Use just a teaspoon of corn oil on the cooking surface and let each side brown before flipping. If you flip too early, the tortilla tears and the cheese hasn’t had time to melt and seal everything together.

Slice each quesadilla into three wedges and serve with salsa and black beans on the side.

Pro Tips

• Seed the jalapeño for moderate heat, or leave some seeds in if you like it fiery
• Don’t overfill the tortillas or they won’t fold and seal properly
• Press gently with a spatula while cooking to help the cheese melt and bond the halves
• Let them rest for a minute after cooking so the cheese sets and they slice cleanly

Variations

• Add sliced bell peppers and onions to the chicken saute for fajita-style quesadillas
• Use pepper jack cheese instead of cheddar for double the spice
• Swap chicken for shrimp or steak strips