8fajita size soft flour tortillas, sliced in half (half-moons)
2tablespoonsmelted butter
2tablespoonsplus ½ cup Miller’s Banana Pepper SauceHot or Mild
Garnish: sliced green onions and fresh cilantro
Instructions
Heat oven 350F. Line a baking sheet with a 10-inch round of parchment paper. Place a dipping bowl in center of baking the paper.
In large bowl, combine chicken, 2 cups of cheese, ⅓ cup of habanero sauce and ¼ cup of sour cream until well mixed.
Spread each tortilla half with a portion of the chicken mixture and roll into a cone/triangle shape.
Arrange 8 cones evenly in a ring around the dipping bowl with the tip facing in.
In a small bowl, mix melted butter and 2 tablespoons of hot or mild pepper sauce. Brush evenly over tops of cones in the ring. Sprinkle with half of the remaining cheese.
Top with remaining cones forming a second layer. Brush with butter mixture and sprinkle with remaining cheese.
Remove the dipping bowl from the baking sheet.
Bake the quesadillas for 10 to 12 minutes or until cheese is melted and filling is heated through. Transfer quesadilla on baking paper to serving platter.
Sprinkle with green onions. Garnish with cilantro.
Meanwhile, in the dipping bowl, combine remaining ½ cup of pepper sauce with remaining 1 tablespoon of sour cream swirling with a knife or chopstick to mix.