In a small bowl, whisk together mayonnaise, sour cream, jalapeño juice, minced jalapeños, minced garlic, cumin, smoked paprika, cayenne, salt, and pepper until smooth and creamy.

If starting with raw chicken, season it, heat a skillet, and cook the chicken until it reaches 165°F.

Lay a tortilla flat, spread a spoonful of creamy sauce, sprinkle cheese, then add sliced chicken.

Fold the tortilla in half, pressing down lightly.

Melt butter in a skillet, cook the quesadilla on one side until golden, then flip.

Remove, let rest, and slice into triangles before serving.