Chicken Quesadilla Recipe

Ingredients

• 3 cups chopped cooked chicken
• 2 1/2 cups shredded cheddar cheese
• 1/3 cup plus 2 tablespoons Miller’s Banana Pepper Sauce (Habanero)
• 1/4 cup plus 1 tablespoon sour cream
• 8 fajita size soft flour tortillas, sliced in half (half-moons)
• 2 tablespoons melted butter
• 2 tablespoons plus 1/2 cup Miller’s Banana Pepper Sauce (Hot or Mild)
• Garnish: sliced green onions and fresh cilantro

Instructions

1. 1

   Heat oven 350F. Line a baking sheet with a 10-inch round of parchment paper. Place a dipping bowl in center of baking the paper.

2. 2

   In large bowl, combine chicken, 2 cups of cheese, 1/3 cup of habanero sauce and ¼ cup of sour cream until well mixed.

3. 3

   Spread each tortilla half with a portion of the chicken mixture and roll into a cone/triangle shape.

4. 4

   Arrange 8 cones evenly in a ring around the dipping bowl with the tip facing in.

5. 5

   In a small bowl, mix melted butter and 2 tablespoons of hot or mild pepper sauce. Brush evenly over tops of cones in the ring. Sprinkle with half of the remaining cheese.

6. 6

   Top with remaining cones forming a second layer. Brush with butter mixture and sprinkle with remaining cheese.

7. 7

   Remove the dipping bowl from the baking sheet.

8. 8

   Bake the quesadillas for 10 to 12 minutes or until cheese is melted and filling is heated through. Transfer quesadilla on baking paper to serving platter.

9. 9

   Sprinkle with green onions. Garnish with cilantro.

10. 10

    Meanwhile, in the dipping bowl, combine remaining ½ cup of pepper sauce with remaining 1 tablespoon of sour cream swirling with a knife or chopstick to mix.

11. 11

    Return to the center of the quesadillas to serve.