A delightful twist on the classic quesadilla, featuring a creamy spicy sauce and a blend of cheeses.
Mix the mayonnaise, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt in a bowl until smooth.
Let the sauce sit for a few minutes to allow the flavors to meld together.
Cook the chicken tenderloins in a skillet over medium heat until fully cooked, then slice them thinly.
Season the chicken with a pinch of salt and pepper before cooking for added flavor.
Heat a skillet over medium heat and place a tortilla in it.
Ensure the skillet is preheated to avoid sticking.
Sprinkle a portion of cheddar cheese and Monterey Jack cheese on one half of the tortilla.
Distribute the cheese evenly for consistent melting.
Place a portion of the sliced chicken on top of the cheese.
Spread the chicken evenly to cover the cheese.
Spread a tablespoon of the sauce on the other half of the tortilla.
Use the back of a spoon for an even spread.
Fold the tortilla in half and press gently with a spatula.
Press gently to avoid tearing the tortilla.
Cook the quesadilla until the cheese is melted and the tortilla is golden brown on both sides.
Flip carefully to avoid spilling the filling.
Slice the quesadilla into quarters and serve warm.
Use a sharp knife or pizza cutter for clean slices.
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