Add all ingredients together in a large bowl and mix well until combined. You will have some leftovers, so store it in a sealed container in the fridge! Best dip with crackers and veggies, woohoo!
to assemble the quesadillas, spread a few tablespoons of the pimento cheese on one side of the tortilla. Top with 1/2 cup of the chicken and sprinkle with 1/4 teaspoon of the chili powder. Add 1/4 cup of the jalapeños on top (add less if you’re not into spicy!) and a sprinkle of cheddar cheese. Top with the other tortilla. Repeat with the remaining tortillas and chicken.
Heat a large skillet or griddle over medium heat. For each quesadilla, I melt 1 tablespoon of butter in the skillet and add the quesadilla, cooking on both sides until golden. I cook it about 5 minutes per side, just so the tortillas are super crispy and the cheese is very melty. Serve with extra jalapeños, tomatoes and avocado. With a spritz of lime!