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Pimento Cheese Chicken Quesadillas

Pimento Cheese Chicken Quesadillas

Craving something cheesy and delicious? Look no further than these Pimento Cheese Chicken Quesadillas. They’re creamy, crispy, and bursting with flavor, making them the ultimate comfort food for any occasion. Try making them tonight!
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Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces sharp white cheddar cheese freshly grated
  • 14 ounces pimentos drained
  • 4 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 each flour tortillas 8-inch
  • 1 cup cooked and shredded chicken breasts
  • 1/2 teaspoon chili powder
  • 1/2 cup pickled jalapeños
  • 2 ounces sharp white cheddar cheese freshly grated
  • 2 tablespoons unsalted butter
  • cherry tomatoes for serving
  • avocado for serving
  • lime wedges for serving

Equipment

  • Mixing Bowl
  • Grater
  • Skillet

Method
 

  1. Start by gathering all your ingredients. In a large bowl, combine the sharp white cheddar cheese, pimentos, cream cheese, and mayonnaise. Mix well until everything is combined into a creamy filling. This mixture is the star of your quesadillas, so make sure it's well-blended.
  2. Once your filling is ready, it’s time to assemble the quesadillas. Lay out a flour tortilla and spread a few tablespoons of the pimento cheese mixture on one side. Then, top with about 1/2 cup of the shredded chicken and sprinkle on 1/4 teaspoon of chili powder. Add 1/4 cup of pickled jalapeños on top, adjusting according to your spice preference. Finish with a sprinkle of more cheddar cheese, and then fold the tortilla in half, creating a half-moon shape.
  3. Heat a large skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter to the skillet and let it melt. Once the butter is sizzling, carefully place the assembled quesadilla in the skillet. Cook for about 5 minutes on one side until golden and crispy. Keep an eye on it to avoid burning.
  4. When the first side is perfectly golden, flip the quesadilla with a spatula, adding another tablespoon of butter if needed. Cook for another 5 minutes on this side until it’s golden brown and the cheese is melty. You want the outside to be crispy and the inside to be gooey.
  5. Once cooked, remove the quesadilla from the skillet and let it rest for a minute before slicing it into wedges. This resting period allows the filling to set a bit, making it easier to eat.
  6. Repeat the process with the remaining tortillas and filling. Don't forget to add more butter to the skillet as needed. Each quesadilla should come out golden and crispy.
  7. Serve the quesadillas hot with extra jalapeños, fresh cherry tomatoes, creamy avocado, and zingy lime wedges on the side. Squeeze a bit of lime over the top before enjoying for a refreshing touch!
  8. Don’t forget to store any leftover filling in a sealed container in the fridge. It makes for an amazing dip with crackers or fresh veggies the next day!

Notes

If you happen to have leftovers, don’t worry! The pimento cheese filling keeps well in the fridge and can be used as a dip for veggies or crackers, making it a two-for-one dish.