In a mixing bowl, combine mayonnaise, sour cream, pickled jalapeño juice, minced jalapeños, garlic, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir until it’s smooth and creamy.

Shred the rotisserie chicken using two forks, then toss it gently with about half of the jalapeño sauce.

Warm a non-stick skillet over medium heat. Take one flour tortilla and place it in the skillet, then layer it generously with cheese, followed by the chicken mixture. Top it with another tortilla.

Let the quesadilla cook for approximately 1 minute, or until the bottom is golden brown. Carefully flip it using a spatula and cook the other side for another 30-60 seconds until it's crispy and the cheese is perfectly melted.

Once cooked, remove from the skillet, slice into wedges, and enjoy hot with extra jalapeño sauce for dipping.