Blackened Chicken Quesadillas with Horseradish Aioli

  • Yield 4 servings


1 1/2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
2 cloves garlic, minced
1 cup plus 2 tablespoons mayonnaise
6 ounces extra sharp cheddar cheese, grated
2 ounces Monterey Jack cheese, grated
2 ounces cream cheese, room temperature
1 -- (4 ounce) jar pimento peppers, drained and finely chopped
2 -- green onions, finely chopped
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless, chicken breasts, diced
-- Blackening seasoning
5 tablespoons unsalted butter
8 -- (8 inch) flour tortillas
-- Diced green onions, for garnish


  1. To prepare Horseradish Aioli, place horseradish, mustard, garlic, and 1 cup mayonnaise in the bowl of a food processor; process until well-combined. Refrigerate until serving.
  2. To prepare Pimento Cheese, in a medium mixing bowl, combine cheddar cheese, Monterey Jack cheese, cream cheese, pimento peppers, green onions, 1/2 teaspoon black pepper, and 2 tablespoons mayonnaise; mix until well combined.
  3. In a large, heavy skillet, heat 1 tablespoon butter over high heat. Season chicken with blackening seasoning. Add chicken to skillet and cook for 5 minutes or until chicken is cooked through.
  4. Spread 1/8 of pimento cheese on top of each tortilla, leaving a small edge. To assemble quesadillas, top a tortilla with 1/4 of the chicken and then top with another tortilla (cheese-side down). Repeat to make a total of 4 quesadillas.
  5. Heat two large heavy skillets over medium-high heat. Add 1 tablespoon butter to each. Carefully transfer a quesadilla to each skillet. With flat metal spatulas press down firmly on the quesadillas in pan; cook for about 2 minutes. Carefully flip over entire quesadillas and cook on other side, for about another 2 minutes, pressing down with spatulas. The tortillas should be golden brown and cheese should be melted. If necessary, turn the heat down if tortillas are getting too brown. Remove quesadillas from skillet. Repeat with remaining quesadillas.
  6. Cut each quesadilla into 4 wedges and place each quesadilla on a plate (or alternately, fan out all of the wedges on a large platter). Serve with Horseradish Aioli. Garnish with green onions.




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