Original Recipes:

• Cooking With Janica

Ingredients:

• 1/2 cup mayonnaise
• 2 Tbsp canned green chille
• 1 Tbsp vinegar
• 2/3 tsp sugar
• 1 tsp cumin
• 1 tsp sweet paprika
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• salt to taste
• 1 chicken breast
• additional salt / pepper for chicken
• cooking oil
• 3 12" tortilla
• 6 slices follow your heart american "cheese" cut into small pieces (the smaller the better, trying to get to a shredded cheese like consistency.)

Steps:

1. Combine mayo green chilles vinegar and spices (sugar, cumin, sweet paprika, garlic powder, cayenne pepper). Taste, and adjust seasonings. It gets a little spicier as it sits. Also the cumin is a little grainy when eating it off a spoon, but it's fine once it's in the quesadilla.
2. Let the mayo sit for at least half an hour.
3. Cook the chicken. I pan seared it until about 145 internal temp then rested for 10 minutes. Poached or sous vide could work too.
4. Cut the chicken into small <1/4" dice
5. Spread spiced mayo on a tortilla, top with chicken, then the "cheese"
6. Toast about 2.5 minutes per side over 2/10 heat in a cast iron skillet.