If using homemade pickled jalapenos, cut the jalapeno slices into very small pieces. Set aside. Measure out all other ingredients.
Combine all the ingredients for the sauce until well mixed. It's ready to use right away, but for the best flavor, allow it to sit overnight.
If your chicken is raw, cook it on a pan until it reaches 165 degrees and is slightly browned. The seasonings aren't important - I just use salt and pepper but you're welcome to use taco seasoning, smoked paprika or any desired spices.
Take a tortilla and spread one half of it with about 1 tablespoon of quesadilla sauce. Top it with shredded cheese, then chicken, then ½ a cheese slice - torn up into small pieces. Fold the tortilla evenly in half.
Heat a nonstick pan or a griddler over medium heat. Spray the cooking surface with a bit of cooking spray or a drizzle of oil.
Cook the tortilla on both sides until slightly browned and until all the cheese has melted. Cut into 3 triangles and serve immediately. If desired, serve with sour cream and/or salsa.
Calories: 405kcal | Carbohydrates: 17g | Protein: 33g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 648mg | Potassium: 509mg | Fiber: 1g | Sugar: 2g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 2mg