Taco Bell Chicken Quesadilla (Print Version)
Enjoy cheesy chicken filling and spicy jalapeño sauce in a golden, crispy tortilla inspired by a fast-food classic.
# Ingredients:
→ For The Taco Bell 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 of garlic or 1 tsp garlic powder
06 -
2 tsp cumin
07 -
2 tsp smoked paprika
08 -
0.5 tsp cayenne powder
09 -
Salt and pepper to taste
→ For The Chicken Quesadillas
10 -
8 medium flour tortillas
11 -
800 g shredded rotisserie chicken
12 -
460 g shredded cheese blend (e.g., Monterey Jack, American Cheese, Mozzarella, young Gouda, or Cheddar)
# Steps:
01 -
Combine mayonnaise, sour cream, pickled jalapeño juice, pickled jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper in a small bowl. Mix until fully incorporated. Adjust seasonings if necessary.
02 -
Shred rotisserie or leftover plain chicken using two forks or your hands. Mix the shredded chicken with part or all of the jalapeño sauce in a medium bowl until creamy. Reserve remaining sauce for dipping, if desired.
03 -
Place a tortilla in a skillet over medium heat. Add a layer of shredded cheese, followed by seasoned chicken, another layer of cheese, and top with another tortilla. Cook for 1 minute until the bottom is golden, flip, and cook for another 30-60 seconds until both sides are golden. Repeat with remaining tortillas.
04 -
Slice each quesadilla into wedges if desired and serve immediately. Enjoy with leftover jalapeño sauce on the side.
# Helpful Notes:
01 -
For a lighter option, you can reduce the amount of cheese or use low-fat dairy alternatives.