Taco Bell Chicken Quesadilla
Make Taco Bell Chicken Quesadilla at home in just 5 steps! This recipe includes a copycat Homemade Taco Bell Jalapeño Sauce as well so you can really feel like you’re at Taco Bell from the comfort of your kitchen! Cheesy, melty, and packed with flavor, this chicken quesadilla is just SO good and healthier than Taco Bell's!
Ingredients
For The Taco Bell Jalapeño Sauce
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 3 tbsp (45 ml) pickled jalapeno juice (from the pickled jalapenos)
- 3 tbsp (15 g) pickled jalapenos (minced)
- 1 clove garlic (or 1 teaspoon garlic powder)
- 2 teaspoon cumin
- 2 teaspoon smoked paprika
- 1/2 teaspoon cayenne powder
- Salt and pepper (to taste)
For The Chicken Quesadillas
- 8 medium Mexican Flour Tortillas
- 4 cups (800 g) shredded rotisserie chicken* (see notes in the recipe card down below if you want to cook your own chicken)
- 4 cups (460 g) shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended) (make your own blend if you can't find a pre-made one, other cheeses that work are young Gouda and Cheddar cheese, you can also do just Gouda or Cheddar)
Instructions
- Make the jalapeño sauce. Add the mayonnaise, sour cream, pickled jalapeño juice, pickled jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper to a small bowl and mix until fully combined. Taste and adjust seasonings if desired.
- Prepare the chicken*. If using rotisserie or plain leftover chicken, shred the chicken using two forks or your hands. Add the shredded chicken and part or all of the jalapeño sauce to a medium bowl and mix until combined and creamy. You can use the remaining sauce for dipping, if desired.
- Assemble the Chicken Quesadillas. In a skillet over medium heat, add a tortilla, top with cheese, chicken, more cheese, and another tortilla. Cook until the bottom tortilla is golden (about 1 minute), then flip and cook until golden again (about 30-60 seconds). Repeat with remaining tortillas. Slice each prepared quesadilla into wedges (if desired) and serve immediately. Enjoy!
Notes
*To Cook Your Own Chicken: if using rotisserie or leftover chicken, skip this note. If you want to cook your own chicken, here's how I make mine. Add 1 tablespoon of butter or oil to a medium skillet over medium-high heat, add 1 lb (450 g) boneless, skinless chicken to the skillet, season with 1 and 1/2 teaspoon paprika, 1 teaspoon cumin, 1/4 teaspoon dried oregano, salt, and pepper, and cook until done (5-6 minutes, flip, cook another 2-3 minutes).
Make-Ahead Instructions: I don't recommend making these ahead of time as they're best eaten hot when the cheese is still melty.
Storing Instructions: I don't particularly recommend storing quesadillas as they have to be reheated and the sauce may melt and leak out but it can be done. Store any leftover quesadillas in the refrigerator for up to 1-2 days, reheat in a skillet over medium heat until hot.
Nutrition
Calories: 446kcalCarbohydrates: 33gProtein: 7gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 30mgSodium: 1093mgPotassium: 183mgFiber: 3gSugar: 4gVitamin A: 941IUVitamin C: 2mgCalcium: 139mgIron: 3mg
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