Ingredients
Method
- Whisk together sour cream, lime juice, zest, and hot sauce to make the crema. Refrigerate until ready to use.
- Chop the red onion and jalapeño pepper in a food processor. Scrape the bowl.
- Add the chicken and process. Scrape the bowl.
- Add the cheese and spices, then process. Scrape the bowl and process once more.
- Spray one side of the tortillas with olive oil, then flip and place them on a baking sheet.
- Place 2 tablespoons of the chicken mixture on the bottom half of each tortilla. Fold over the top half.
- Bake the quesadillas in a 400-degree oven for 15 minutes.
- Remove from oven and slice each filled tortilla in half.
- Transfer to a platter and serve with crema, pico de gallo, fresh lime, cilantro, or salsa.
Nutrition
Notes
Ingredient Swap: I love using leftover rotisserie chicken for this, it adds a wonderful depth of flavor and saves so much time.
Storage Tip: These keep surprisingly well.
Let them cool completely, then store in an airtight container in the fridge for up to 3 days.
Reheat in a toaster oven or air fryer to keep them crisp.
Make-
Ahead Secret: You can assemble the quesadillas a day in advance.
Just layer them between parchment paper on a baking sheet, cover tightly, and refrigerate.
Bake straight from the fridge, adding a minute or two to the cooking time.
Common Mistake: Don't overfill the tortillas.
I learned this the hard way.
Two tablespoons is the perfect amount to seal without the filling oozing out during baking.
Serving Suggestion: The lime crema is non-negotiable in my house.
It cuts through the richness perfectly.
For a party, I serve the quesadillas on a big platter with small bowls of crema, salsa, and guacamole for dipping.
Equipment Note: No food processor? No problem.
I've made this by finely chopping everything by hand.
Just make sure the chicken is shredded very well so the mixture holds together.