Hello, lover.
In a move that may be either brilliant or borderline reckless, I combined two celebrations into one recipe: PIMENTO CHEESE CHICKEN QUESADILLAS. Say it out loud.
These are possibly the cheesiest — and spiciest — things to come out of my kitchen.
Let me tell you how much Eddie loved them: he ate a whole quesadilla right after I finished photographing them, reheated the remainder hours later and ate that too, and was still talking about them the next day. He’s already asked for them again tonight.
They are so cheesy I could swoon.
I cheated a little and used rotisserie chicken — our usual stash of shredded cooked chicken is MIA while our kitchen is a disaster zone — so I grabbed a warm one at the store and shredded it myself. That’s big for me: I haven’t been near rotisserie chicken since before Max was born. Each time Eddie used to bring one home, I’d retreat because of the smell. It took me a few years to get past that, but here we are.
The other must-have: pickled jalapeños. Pickled things are endlessly satisfying — I can never get enough. I don’t normally crave heat, but these jalapeños add the perfect kick to cut through the rich, creamy cheese.
Call it classy trashy food — because it absolutely is.
Your weekend meal is officially sorted.
Pimento Cheese Chicken Quesadillas with Jalapeños
Yield:
2
to 4
30
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Ingredients
pimento cheese
-
12
ounces
sharp white cheddar cheese
freshly grated -
1
4-ounce jar of pimentos, drained -
4
ounces
cream cheese, softened (about 1/2 block) -
1/2
cup
mayonnaise -
1/2
teaspoon
garlic powder -
1/2
teaspoon
onion powder -
1/4
teaspoon
salt -
1/4
teaspoon
black pepper
quesadillas
-
4
8-inch flour tortillas -
1
cup
cooked, 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 -
for serving:
cherry tomatoes, avocado, lime wedges
Instructions
pimento cheese
-
Combine all pimento cheese ingredients in a large bowl and mix until smooth and well blended. You’ll have leftovers — store them in a sealed container in the refrigerator. It’s great as a dip with crackers or vegetables.
quesadillas
-
To assemble each quesadilla, spread a few tablespoons of pimento cheese over one tortilla. Top with 1/2 cup shredded chicken and sprinkle with 1/4 teaspoon chili powder. Add 1/4 cup pickled jalapeños (use less if you prefer milder heat) and a light sprinkle of grated cheddar. Place the second tortilla on top and repeat for the remaining tortillas.
-
Heat a large skillet or griddle over medium heat. Melt about 1 tablespoon butter per quesadilla in the pan, then cook each quesadilla until golden and crispy on both sides and the cheese inside is melted — roughly 4–6 minutes per side depending on heat. Serve with extra jalapeños, cherry tomatoes, avocado slices and a spritz of lime.
Main Course
Mexican
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But what should you drink with these? A mint julep margarita, perhaps?