Oh my goodness! The combination of flavors in this quesadilla are genius. A little spicy, a whole lot of cheesy goodness all in a crispy tortilla. There also happens to be some chicken mix in, to make the quesadilla just a tad bit healthier for you.
My husband and I were most definitely happy when neither girl wanted one of these for lunch, that meant more for us. Thankfully this recipe only made four, otherwise I might have eaten another one. Self control is so hard around delicious food like this!
Pimento Cheese, Chicken and Jalapeño Quesadillas
Ingredients:
Pimento Cheese
- 12 ounces sharp white cheddar cheese, shredded
- 4 ounce jar pimentos, drained
- 4 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Quesadilla
- 4 8-inch tortillas
- 1 cup cooked and shredded chicken breasts
- 1/2 teaspoon chili powder
- 1/2 cup pickled jalapeños
- 2 ounces sharp white cheddar cheese, shredded
- 2 tablespoons unsalted butter, room temperature
Directions:
- In a large bowl, mix together all of the pimento cheese ingredients, until well mixed. Store any leftovers in the refrigerator.
- Spread a few tablespoons of pimento cheese on one side of each tortilla. Place 1/4 cup of shredded chicken on 1/2 of a tortilla and sprinkle with 1/8 teaspoon of chili powder. Place 2 tablespoons of pickled jalapeños on top of the chicken, followed by 1/4 of the shredded cheese. Fold the tortilla in half covering the filling. Repeat this process with the remaining 3 tortillas.
- In a large skillet, over medium heat, melt 1 tablespoon of butter. Place two tortillas into the skillet and cook for about 5 minutes or until golden. Flip the quesadillas over and cook on the other side for about 5 minutes or until golden and cheese is melted. Repeat with the remaining two tortillas.
Enjoy!!!
Notes:
You will not need all of the pimento cheese, if you only make 4 quesadillas. You can cut the recipe in half if you do not want some pimento cheese leftover, although it makes a great snack with some crackers or you can always make more quesadillas.
The nutritional information for this recipe is truly a guesstimate. I almost did not include it with this recipe since it was hard to determine how much pimento cheese was used. I calculated it based off using 1/2 of the pimento cheese.
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 583 |
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Total Fat |
39.8g |
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Saturated Fat |
21g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
2.5g |
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Monounsaturated Fat |
3g |
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Cholesterol |
95mg |
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Sodium |
1,191.6mg |
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Total Carbohydrates |
30.9g |
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Dietary Fiber |
4.4g |
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Sugars |
2.3g |
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Protein |
22.2g |
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Calcium |
5.7% |
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Iron |
9.4% |
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Potassium |
10.3mg |
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Vitamin A |
29.9% |
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Vitamin C |
17.1% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from How Sweet Eats.
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