Spicy Chicken Quesadillas (Print Version)

Crispy flour tortillas stuffed with spicy skillet chicken, melty mozzarella, and pepper jack, served hot with a quick sriracha mayo.

# Ingredients:

For the spicy chicken

01 - 1 1/4 lb (565 g) boneless skinless chicken breast, diced into 1/2-inch pieces
02 - 2 tablespoons low-sodium soy sauce
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 to 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon kosher salt, plus more as needed
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon fresh lime juice

For the quesadillas

12 - 8 medium flour tortillas, about 8 inches each
13 - 2 cups (225 g) shredded low-moisture mozzarella
14 - 1 cup (115 g) shredded pepper jack cheese
15 - 2 tablespoons butter or neutral oil, for crisping
16 - 2 tablespoons chopped cilantro or green onion, optional

For the sriracha mayo

17 - 1/3 cup (75 g) mayonnaise
18 - 1 to 2 tablespoons sriracha
19 - 1 tablespoon fresh lime juice
20 - Pinch of salt

# Instructions:

01 - In a bowl, toss the diced chicken with soy sauce, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper. Set aside for 5 minutes while the skillet heats.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 6-8 minutes, stirring occasionally, until browned and cooked to 165 F. Stir in lime juice and remove from the heat.
03 - Stir mayonnaise, sriracha, lime juice, and salt in a small bowl until smooth. Taste and add more sriracha if you want extra heat.
04 - Sprinkle mozzarella and pepper jack over half of each tortilla. Add a thin layer of spicy chicken, then a little more cheese. Fold the tortilla over and press gently.
05 - Wipe the skillet clean and set it over medium heat. Add a small amount of butter or oil, then cook each quesadilla for 2-3 minutes per side until golden, crisp, and melted inside.
06 - Rest each quesadilla for 1 minute, then slice into wedges. Finish with cilantro or green onion if using, and serve hot with the sriracha mayo.

# Notes:

01 - Makes 8 folded quesadillas.
02 - Best served hot from the skillet while the tortillas are crisp.
03 - Adjust cayenne and sriracha to control the heat level.

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