Creamy Jalapeno Sauce
1/2 cup sour cream
1/2 cup mayonnaise
4 teaspoons McCormick Taco Seasoning
1/2 tablespoon McCormick chili powder
1 tablespoon Tabasco green jalapeno sauce you can use the liquid from pickle jalapenos, but it make take more than 1 tablespoon
Quesadillas
1 pound boneless, skinless chicken breasts
2 teaspoons extra virgin olive oil
4 10-inch flour tortillas
1 1/2 cups shredded Monterey jack cheese
1 1/2 cups shredded Cheddar cheese
Creamy Jalapeno Sauce
Place sour cream, mayonnaise, taco seasoning, chili powder, and green sauce in a bowl. Stir until thoroughly combined.
Grilled Chicken Breast
Prepare chicken breasts by slicing in half horizontally. Place cut chicken breasts between two sheets of plastic wrap and gently pound to between 1/4 inch and 3/8 inch thick.
Season chicken breasts on both sides with a small amount of salt and ground black pepper.
Add two teaspoons of olive oil to a medium sized skillet. Heat the skillet to medium-high.
Place chicken breasts into the pan, cook for 4 to 5 minutes, then flip the chicken over and cook for another 4 to 5 minutes or until the chicken is completely cooked through.
Place chicken on a cutting board, let it rest for 5 minutes before slicing it into 1/4 inch slices.
Quesadillas
Wipe out the skillet with a paper towel. Add 1 10 inch tortilla so the skillet. Turn the temperature to medium-low.
Drizzle about 1 1/2 tablespoons of the creamy jalapeno sauce over the tortilla.
Add 1/3 cup of Monterey jack cheese, and add 1/3 cup of Cheddar cheese. Add enough pieces of chicken to cover the toritlla. Add the top tortilla.
Cook for 2 to 3 minutes before flipping, then cook on the other side for an additional minute or two.
Cut the quesadilla into thirds before serving.