Spicy Garlic Chicken Quesadillas

Prep time: 15 Minutes
Cook time: 15 Minutes
Serves: 4

Ingredients

• Boneless Chicken Thighs or Breast, Diced – 1 lb
• Large Flour Tortillas – 4
• Monterey Jack Cheese, Shredded – 2 cups
• Bell Pepper, Thinly Sliced – 1
• Onion, Thinly Sliced – 1 small
• Garlic, Minced – 3 cloves
• My Sauce Lab Schezwan – 4 tbsp
• Lime Juice – 1 tbsp
• Vegetable Oil – 2 tbsp
• Butter – 1 tbsp
• Fresh Cilantro, Chopped – for serving
• Sour Cream – for serving
• Salt – to taste

Directions

1. Toss the diced chicken with 2 tbsp Schezwan sauce, lime juice, and a pinch of salt. Let it sit for 10 minutes while you prep everything else.
2. Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes until browned and cooked through. Remove and set aside.
3. In the same pan, sauté the onion, bell pepper, and garlic for 3-4 minutes until softened and lightly charred.
4. Return the chicken to the pan, add the remaining 2 tbsp Schezwan sauce, and toss to coat. Remove from heat.
5. Wipe the skillet clean and melt the butter over medium heat. Lay down a tortilla, scatter cheese over half, add the chicken and pepper mixture, then top with more cheese and fold over.
6. Cook 2-3 minutes per side until golden and crisp and the cheese has fully melted.
7. Slice into wedges and serve with sour cream, cilantro, and extra Schezwan sauce for dipping.

Tip: the garlic-chili heat of Schezwan plays beautifully against melted Monterey Jack — it is the same logic as a chili-and-cheese pairing, just with more aroma and depth.