Description
This homemade version of Taco Bell’s famous chicken quesadilla features a crispy tortilla filled with seasoned grilled chicken, a creamy jalapeño sauce, and plenty of melted cheese. It’s quick, easy, and just as delicious as the real thing!
Ingredients
Units
Scale
For the Quesadilla
- 2 large flour tortillas
- 1 cup cooked & shredded chicken (grilled or rotisserie)
- 1 cup shredded Mexican blend cheese (or cheddar & Monterey Jack)
- 1 tablespoon butter (for cooking)
For the Creamy Jalapeño Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon pickled jalapeño juice
- 1 tablespoon finely chopped pickled jalapeños
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
Instructions
Make the Creamy Jalapeño Sauce
- In a small bowl, mix together mayonnaise, sour cream, jalapeño juice, chopped jalapeños, garlic powder, onion powder, smoked paprika, cumin, and salt.
- Stir until well combined and refrigerate for at least 10 minutes to enhance the flavor.
Assemble the Quesadilla
- Heat a skillet or griddle over medium heat.
- Place a tortilla on a flat surface and spread 2 tablespoons of the creamy jalapeño sauce evenly over half of it.
- Sprinkle ½ cup shredded cheese over the sauce, followed by ½ cup shredded chicken.
- Fold the tortilla in half to create a half-moon shape.
Cook the Quesadilla
- Melt ½ tablespoon butter in the skillet. Place the folded quesadilla in the pan and cook for 2-3 minutes per side, until golden brown and crispy.
- Repeat with the second quesadilla.
Serve & Enjoy!
- Cut each quesadilla into three wedges and serve with extra creamy jalapeño sauce for dipping. Enjoy!
Notes
- Shortcut: Use pre-cooked rotisserie chicken for quick prep.
- Spicier Version: Add a dash of hot sauce or extra jalapeños to the sauce.
- Extra Flavor: Try adding a sprinkle of taco seasoning to the chicken.
- Cheese Options: Use Pepper Jack for more spice or add a little cream cheese for a richer filling.