Cheesy Chicken Quesadilla with Cane's Sauce
Crispy flour tortillas filled with juicy seasoned chicken, melted mozzarella and cheddar cheese, served with creamy homemade Cane's sauce for dipping.
Equipment
Ingredients
Chicken
chicken thighs (raw)
3 piece
salt
0.5 tsp
garlic powder
1 tsp
onion powder
1 tsp
paprika
1 tsp
olive oil
1 tbsp
Cane's Sauce
mayonnaise
0.5 cup
ketchup
0.25 cup
Worcestershire sauce
1 tsp
garlic powder
0.5 tsp
black pepper
0.5 tsp
Quesadilla Assembly
flour tortillas
2 piece
mozzarella cheese, shredded (shredded)
100 g
cheddar cheese, shredded (shredded)
40 g
Instructions
Marinate the chicken
Season chicken thighs with salt, garlic powder, onion powder, and paprika, then let marinate for 15-30 minutes.
Cook the chicken
Heat olive oil in a pan and cook marinated chicken until golden brown and fully cooked, then chop into bite-sized pieces.
Prepare Cane's sauce
Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper together until smooth.
Assemble quesadilla
Place one tortilla in a skillet and add shredded mozzarella, chopped chicken, cheddar, and Cane's sauce.
Cook quesadilla
Fold the tortilla in half and cook on medium heat until golden and crispy on both sides.
Serve
Slice quesadilla into wedges and serve immediately with remaining Cane's sauce for dipping.
Original recipe
Storage
Best eaten fresh. Store sauce separately in refrigerator for up to 5 days.
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