Taco Bell Chicken Quesadilla (Printable Version)
Cheesy chicken quesadillas with homemade jalapeño sauce for a flavorful fast-food inspired meal.
# What You'll Need:
→ Jalapeño Sauce
01 -
125 ml mayonnaise
02 -
125 ml sour cream
03 -
45 ml pickled jalapeño juice
04 -
15 g pickled jalapeños, minced
05 -
1 clove garlic, minced or 1 teaspoon garlic powder
06 -
2 teaspoons ground cumin
07 -
2 teaspoons smoked paprika
08 -
0.5 teaspoon cayenne pepper powder
09 -
Salt and freshly ground black pepper, to taste
→ Chicken Quesadilla
10 -
8 medium flour tortillas
11 -
800 g shredded rotisserie chicken
12 -
460 g shredded cheese blend (Monterey Jack, American cheese, mozzarella, or alternatives such as Gouda or Cheddar)
# Steps to Follow:
01 -
Combine mayonnaise, sour cream, pickled jalapeño juice, minced pickled jalapeños, garlic, cumin, smoked paprika, cayenne, salt, and pepper in a small bowl. Mix thoroughly until smooth. Adjust seasonings to taste.
02 -
Shred cooked rotisserie or leftover chicken using two forks or hands. Add shredded chicken and desired amount of jalapeño sauce to a medium bowl and mix until well coated and creamy. Reserve remaining sauce for dipping if preferred.
03 -
Place one tortilla in a large nonstick skillet over medium heat. Layer with a portion of cheese, an even layer of chicken mixture, and additional cheese, then top with a second tortilla.
04 -
Cook the assembled quesadilla until the bottom tortilla is golden and crisp, about 1 minute. Flip and cook the other side until golden and cheese is melted, 30 to 60 seconds. Repeat with remaining ingredients.
05 -
Cut each quesadilla into wedges and serve immediately with reserved jalapeño sauce for dipping.
# Additional Notes:
01 -
For optimal flavor, enjoy quesadillas hot and freshly made, as the cheese will be perfectly melted.
02 -
If preparing your own chicken, sauté 450 g boneless, skinless chicken with 1 tablespoon butter or oil, 1.5 teaspoons paprika, 1 teaspoon cumin, 0.25 teaspoon dried oregano, salt, and pepper until fully cooked.
03 -
Leftover quesadillas may be refrigerated up to 2 days and reheated in a skillet to maintain texture.