BBQ Chicken Quesadillas

Ingredients

• 4 flour tortillas
• 8 tablespoons barbecue sauce
• 8 tablespoons sour cream
• 2 teaspoons ancho chili powder
• 2 jalapeños, thinly sliced
• 2 fully cooked chicken breasts, diced
• 2 limes
• 1 cup Mexican cheese blend
• ½ teaspoon sugar
• Cooking oil
• Salt and black pepper

Instructions

1. Thinly slice the jalapeños, removing the ribs and seeds for less heat. Zest and quarter the limes. Dice the cooked chicken into ½-inch pieces.
2. Combine the jalapeños, juice from half the limes, sugar, and a pinch of salt in a microwave-safe bowl. Microwave for 30 seconds, then stir occasionally while it pickles. In a second bowl, combine the sour cream with the lime zest, salt, pepper, and enough water to make a drizzle.
3. Warm a drizzle of oil in a large pan over medium heat. Add the chicken and ancho chili powder; season with salt and pepper and warm through, 2–3 minutes. Turn off the heat, stir in the barbecue sauce, and transfer the mixture to a bowl.
4. Sprinkle cheese over one half of each tortilla and top with the chicken mixture. Fold the tortillas in half.
5. Heat another drizzle of oil in the pan over medium heat. Cook the quesadillas until golden and the cheese has melted, 3–4 minutes per side; work in batches if needed.
6. Quarter the quesadillas. Serve with drained pickled jalapeño, lime crema, and the remaining lime wedges.