Description
Delicious quesadillas made with pickle-brined chicken, combined with melty cheese and a tangy dill sauce.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 8 medium flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
- 1/2 cup sliced pickles
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely chopped pickles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Combine chicken breasts with pickle juice, garlic powder, and black pepper in a resealable bag or shallow dish. Seal and refrigerate for at least 1 hour, or up to 4 hours for increased flavor infusion.
- Remove chicken from marinade and pat dry with paper towels. Grill or cook in a skillet over medium heat for 5 to 6 minutes per side, or until an internal temperature of 165°F is reached. Let rest 5 minutes before slicing thinly.
- In a small bowl, mix sour cream, mayonnaise, lemon juice, chopped dill, finely chopped pickles, garlic powder, and onion powder. Season with salt and black pepper. Refrigerate until serving.
- Arrange 4 tortillas on a work surface. Distribute sliced chicken, Monterey Jack cheese, cheddar cheese, red onion, chopped dill, and optional sliced pickles evenly. Cover each with a second tortilla.
- Heat butter in a large skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until tortillas are golden and cheese is fully melted. Transfer to a cutting board and cut into wedges.
- Serve quesadilla wedges hot with chilled tangy dill sauce on the side.
Notes
- For a spicier version, add jalapeños or hot sauce to the filling.
- Make sure to let the chicken rest after cooking to keep it juicy.
- You can substitute other cheeses if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg