Taco Bell Chicken Quesadilla (Print Version)
# Ingredients:
→ For the Creamy Jalapeño Sauce
01 -
¼ cup mayonnaise
02 -
2 teaspoons minced pickled jalapeños
03 -
2 teaspoons pickled jalapeño juice (from the jar)
04 -
⅔ teaspoon sugar
05 -
½ teaspoon ground cumin
06 -
½ teaspoon paprika
07 -
⅛ teaspoon cayenne pepper
08 -
⅛ teaspoon garlic powder
09 -
1 dash salt
→ For the Quesadillas
10 -
2 boneless, skinless chicken breasts
11 -
1 tablespoon cooking oil
12 -
1 teaspoon salt
13 -
½ teaspoon black pepper
14 -
4 burrito-size flour tortillas
15 -
1 cup cheddar cheese, shredded
16 -
1 cup Monterey Jack cheese, shredded
17 -
2 slices American cheese, torn into pieces
# Instructions:
01 -
In a small bowl, combine all sauce ingredients: mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Mix thoroughly until smooth and well blended. Cover and refrigerate until ready to use. This sauce can be made ahead and stored in the refrigerator for up to a week.
02 -
Heat the oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Add the chicken to the hot skillet and cook for about 5-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Remove from heat and let rest for 5 minutes on a cutting board.
03 -
After the chicken has rested, slice it into thin strips across the grain. This will ensure the chicken is tender in the quesadilla. If the strips are long, cut them into bite-sized pieces for easier eating.
04 -
Heat a large skillet or griddle over medium heat. The surface should be hot but not smoking. You'll want a flat cooking surface large enough to fit a folded tortilla comfortably.
05 -
Place one flour tortilla on the heated cooking surface. On one half of the tortilla, evenly sprinkle ¼ cup of cheddar cheese, ¼ cup of Monterey Jack cheese, and quarter of the American cheese pieces. Distribute one-quarter of the sliced chicken evenly over the cheese layer.
06 -
Spread approximately 1 tablespoon of the prepared creamy jalapeño sauce on the empty half of the tortilla. Fold this sauce-covered half over the cheese and chicken half to create a half-moon shape. Press down lightly with a spatula to help seal.
07 -
Cook the quesadilla for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook the other side for an additional 2-3 minutes until similarly golden and the cheese inside is completely melted.
08 -
Remove the cooked quesadilla to a cutting board and repeat the assembly and cooking process with the remaining ingredients to make a total of 4 quesadillas. Let each quesadilla rest for about 1 minute before cutting into three triangular wedges.
09 -
Serve the quesadillas immediately while hot and crispy. Optionally, accompany with additional sides like sour cream, guacamole, or salsa for dipping.
# Notes:
01 -
You can use leftover cooked chicken or rotisserie chicken to make this recipe even faster.
02 -
The combination of three cheeses is what gives this quesadilla its authentic Taco Bell taste and texture.
03 -
For the crispiest results, cook on medium heat and don't rush the process - this allows the cheese to melt completely while the tortilla gets golden and crispy.
04 -
These quesadillas are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.