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Pimento Cheese Chicken Quesadillas with Jalapeños

5 from 4 votes
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pimento cheese

  • 12 ounces sharp white cheddar cheese freshly grated
  • 1 4-ounce jar of pimentos, drained
  • 4 ounces 1/2 block cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 4 8-inch flour tortillas
  • 1 cup cooked and shredded chicken breasts
  • 1/2 teaspoon chili powder
  • 1/2 cup pickled jalapeños
  • 2 ounces sharp white cheddar cheese freshly grated
  • 2 tablespoons unsalted butter
  • for serving: cherry tomatoes avocado, lime wedges


pimento cheese

  • 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!

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