# What You’ll Need:
→ Pickle-Brined Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup dill pickle juice
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon ground black pepper
→ Quesadillas
05 - 8 medium flour tortillas
06 - 1 1/2 cups shredded Monterey Jack cheese
07 - 1 cup shredded cheddar cheese
08 - 1 tablespoon unsalted butter
09 - 1/2 cup thinly sliced red onion
10 - 1/4 cup chopped fresh dill
11 - 1/2 cup sliced pickles
→ Tangy Dill Sauce
12 - 1/2 cup sour cream
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon fresh lemon juice
15 - 2 tablespoons chopped fresh dill
16 - 1 tablespoon finely chopped pickles
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - Salt and black pepper, to taste
# How to Make It:
01 - Combine chicken breasts with pickle juice, garlic powder, and black pepper in a resealable bag or shallow dish. Seal and refrigerate for at least 1 hour, or up to 4 hours for increased flavor infusion.
02 - Remove chicken from marinade and pat dry with paper towels. Grill or cook in a skillet over medium heat for 5 to 6 minutes per side, or until an internal temperature of 165°F is reached. Let rest 5 minutes before slicing thinly.
03 - In a small bowl, mix sour cream, mayonnaise, lemon juice, chopped dill, finely chopped pickles, garlic powder, and onion powder. Season with salt and black pepper. Refrigerate until serving.
04 - Arrange 4 tortillas on a work surface. Distribute sliced chicken, Monterey Jack cheese, cheddar cheese, red onion, chopped dill, and optional sliced pickles evenly. Cover each with a second tortilla.
05 - Heat butter in a large skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until tortillas are golden and cheese is fully melted. Transfer to a cutting board and cut into wedges.
06 - Serve quesadilla wedges hot with chilled tangy dill sauce on the side.
