Chicken Quesadilla with Creamy Jalapeno Sauce

From Bertha Cooks's video Watch the original

This recipe teaches you how to make authentic chicken quesadillas with a creamy jalapeno sauce, emphasizing the importance of using block cheese and cooking at the right temperature.

Ingredients

• 2 pounds chicken thighs
• salt
• cumin
• garlic powder
• chili powder
• oil
• flour tortillas
• Oaxaca cheese or Chihuahua cheese or Monterey Jack cheese
• 1/2 cup mayonnaise
• 1/4 cup crema or sour cream
• 2 spoons pickled jalapenos, chopped
• 2 spoons pickled jalapeno vinegar
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• a tiny pinch sugar
• a pinch cayenne pepper

Instructions

1. Prepare the chicken: Season chicken thighs with salt, cumin, garlic powder, and chili powder. Cook in a hot pan with oil for about five minutes on each side until cooked through and browned.
2. Grate the cheese: Grate the block of cheese using the big holes of a grater.
3. Cook the quesadilla: Heat a comal or heavy pan over medium heat. Lay a flour tortilla on the comal for 20 seconds, flip it, and build the quesadilla with cheese, chicken, and more cheese. Fold and press gently.
4. Finish cooking: Cook for two minutes on each side until golden brown, pressing slightly.
5. Make the creamy jalapeno sauce: In a bowl, mix mayonnaise, crema, chopped pickled jalapenos, jalapeno vinegar, cumin, paprika, garlic powder, sugar, and cayenne. Stir and let sit in the refrigerator for 30 minutes.
6. Serve: Cut the quesadilla into triangles and serve with the creamy jalapeno sauce on the side.

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