SERVINGS: 4 • COOK TIME: 15 MINUTES
These Pickled Jalapeño & Carrot Quesadillas with Smoky Chipotle Sauce are packed with tangy and spicy flavors baked right in, and the smoky chipotle sauce adds a creamy and smoky kick that complements the quesadillas perfectly. Enjoy these flavorful quesadillas as a satisfying lunch, dinner, or party appetizer!
For the Smoky Chipotle Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon adobo sauce (from a can of chipotle peppers in adobo)
- 1 teaspoon lime juice
- 1/2 teaspoon smoked paprika
- Salt to taste
For the Quesadillas:
- 6 Pickled Jalapeno & Carrot tortillas
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1/2 cup sliced pickled jalapenos
- 1/4 cup sliced pickled carrots
- 1/4 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
In a small bowl, whisk together the mayonnaise, adobo sauce, lime juice, smoked paprika, and salt to make the Smoky Chipotle Sauce. Adjust the seasoning to taste. Set it aside. Lay out the Pickled Jalapeño & Carrot tortillas on a clean work surface. Sprinkle a generous amount of shredded cheese evenly over half of each tortilla. Top the cheese with sliced pickled jalapeños, sliced pickled carrots, and chopped fresh cilantro. Fold the tortilla in half over the filling to create a half-moon shape.
Heat a large skillet or griddle over medium heat. Add the vegetable oil and spread it evenly. Place the folded quesadillas in the skillet and cook for about 2-3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Remove the quesadillas from the skillet and let them cool for a minute. Slice the quesadillas into wedges. Serve the Pickled Jalapeño & Carrot Quesadillas with the Smoky Chipotle Sauce for dipping.