Isle of Man Mature Jalapeño Cheddar brings creamy richness and a lively kick of jalapeño to these smoky chicken quesadillas, melting beautifully alongside seasoned chicken, sautéed peppers, and onions. It’s a bold and delicious way to put this distinctive Cheddar in the spotlight on National Quesadilla Day.
Smoky Paprika Chicken Quesadillas with Isle of Man Cheddar Jalapeño
Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, diced
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder, onion powder, ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lime
For the Quesadillas
- 8 medium flour tortillas
- 3 cups shredded Isle of Man Mature Jalapeño Cheddar
- 1 cup sautéed
onions - 1 cup sautéed bell peppers
- Butter or cooking spray for the pan
Directions:
- In a bowl, combine the chicken with: olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and lime juice.
- Mix well and let sit for 15-30 minutes if you have time.
- Heat a large skillet over medium-high heat. Cook the chicken for 6-8 minutes, stirring occasionally, until browned and cooked through (165F/74C). Remove from the pan.
- Lay out a tortilla. Butter one full side of the tortilla. Flip it over, sprinkle cheese over half of that side. Top with cooked chicken, sautéed onions and peppers, and more cheese. Fold the tortilla in half.
- Heat your panini press to medium heat. Add your quesadilla and press for 3-5 minutes until golden brown and the cheese is melted.
- Let rest for 1 minute before slicing.