Description
This Taco Bell Chicken Quesadilla recipe captures all the crave-worthy, melty, and zesty flavors of the fast-food favorite in your own kitchen. Featuring tender, seasoned chicken, spicy creamy jalapeño sauce, and melty cheese tucked into a golden, crisp tortilla, this homemade quesadilla is a quick and satisfying meal that everyone will love.
Ingredients
Units
Scale
Main Ingredients
- 2 large flour tortillas (burrito-size, about 10-inch)
- 1 cup cooked chicken breast, shredded or chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter
Creamy Jalapeño Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon pickled jalapeño slices, finely chopped
- 1 teaspoon pickled jalapeño juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Pinch of salt
For Serving (Optional)
- Salsa
- Guacamole
- Sour cream
Instructions
- Prepare the Creamy Jalapeño Sauce: In a small bowl, mix together the mayonnaise, sour cream, chopped pickled jalapeños, jalapeño juice, garlic powder, cumin, smoked paprika, and a pinch of salt. Combine thoroughly until smooth, then set aside for the flavors to meld while you prep the other ingredients.
- Assemble the Quesadilla: Place one tortilla on a clean surface. Spread 2-3 tablespoons of the creamy jalapeño sauce evenly over the tortilla. Sprinkle half the Monterey Jack and cheddar cheeses over the sauce, followed by the shredded or chopped chicken. Top with the remaining cheese, then place the second tortilla on top to form a quesadilla.
- Cook the Quesadilla: Heat a large skillet over medium heat and melt half the butter. Gently transfer the assembled quesadilla to the skillet. Cook for 2-3 minutes, pressing lightly, until the bottom is golden and the cheese begins to melt. Carefully flip (slide onto a plate first if needed) and add the remaining butter. Cook for another 2-3 minutes, until the other side is golden brown and the cheese is fully melted.
- Slice & Serve: Remove the quesadilla from the skillet onto a cutting board. Let cool for 1-2 minutes, then slice into wedges. Serve hot with your choice of salsa, guacamole, or extra creamy jalapeño sauce on the side.
Notes
- For a spicier kick, add more pickled jalapeños or a dash of hot sauce to the jalapeño sauce.
- Rotisserie chicken works great for a quick shortcut.
- You can customize the cheese blend to your taste; pepper jack adds more heat.
- For crispy edges, don’t skimp on the butter when pan-searing.
- This quesadilla can be cut into small wedges for appetizers or served as a main dish.
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 480
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
