Step 1

Place sour cream, mayonnaise, taco seasoning, chili powder, and green sauce in a bowl. Stir until thoroughly combined.

Step 2

Prepare chicken breasts by slicing in half horizontally. Place cut chicken breasts between two sheets of plastic wrap and gently pound to between 1/4 inch and 3/8 inch thick.

Step 3

Season chicken breasts on both sides with a small amount of salt and ground black pepper.

Step 4

Add two teaspoons of olive oil to a medium sized skillet. Heat the skillet to medium-high.

Step 5

Place chicken breasts into the pan, cook for 4 to 5 minutes, then flip the chicken over and cook for another 4 to 5 minutes or until the chicken is completely cooked through.

Step 6

Place chicken on a cutting board, let it rest for 5 minutes before slicing it into 1/4 inch slices.

Step 7

Wipeout the skillet with a paper towel. Add 1 10 inch tortilla so the skillet. Turn the temperature to medium-low.

Step 8

Drizzle about 1 1/2 tablespoons of the creamy jalapeno sauce over the tortilla.

Step 9

Add 1/3 cup of Monterey jack cheese, and add 1/3 cup of Cheddar cheese. Add enough pieces of chicken to cover the toritlla. Add the top tortilla.

Step 10

Cook for 2 to 3 minutes before flipping, then cook on the other side for an additional minute or two.

Step 11

Cut the quesadilla into thirds before serving.