Quesadillas de pollo con queso y miel picante

Ingredientes

• 2 large flour tortillas (burrito size)
• 1 cup cooked, shredded chicken (rotisserie chicken recommended)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons hot honey (e.g., Mike's Hot Honey)
• 1 tablespoon butter, softened
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 cup pickled jalapeños, drained
• Salt to taste
• Optional: fresh cilantro and lime wedges for serving

Preparación

1. 1

   In a small bowl, mix the shredded chicken with smoked paprika, garlic powder, and a pinch of salt until evenly coated.

2. 2

   Lay one tortilla flat on a cutting board. Sprinkle half of the mozzarella and cheddar cheese evenly over one half of the tortilla.

3. 3

   Top the cheese with the seasoned chicken, then scatter the pickled jalapeños over the chicken. Finish with the remaining cheese on top of the chicken.

4. 4

   Fold the empty half of the tortilla over the filling to create a half-moon shape.

5. 5

   Place a large non-stick skillet or cast-iron pan over medium heat. Spread a thin layer of the softened butter on the outside of the folded tortilla.

6. 6

   Place the quesadilla butter-side down in the hot pan. Cook for 2-3 minutes, until the bottom is deeply golden and crispy.

7. 7

   Carefully flip the quesadilla using a spatula and cook the other side for another 2-3 minutes, until golden and the cheese is fully melted.

8. 8

   Transfer the quesadilla to a cutting board. Let it rest for 30 seconds, then drizzle the hot honey generously over the top.

9. 9

   Use a sharp knife or pizza cutter to slice the quesadilla into wedges. Serve immediately with fresh cilantro and lime wedges, if desired.