Description
This Taco Bell Chicken Quesadilla recipe is a delicious copycat version of the fast-food favorite, complete with a creamy jalapeño sauce that adds a flavorful kick. Perfect for a Tex-Mex inspired meal at home!
Ingredients
Scale
Quesadilla:
- 2 cups cooked shredded chicken breast
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon vegetable oil or butter (for cooking)
Creamy Jalapeño Sauce (Quesadilla Sauce):
- 1/2 cup mayonnaise
- 2 tablespoons pickled jalapeño juice
- 1 tablespoon finely chopped pickled jalapeños
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- pinch of salt
Instructions
- Creamy Jalapeño Sauce: In a small bowl, whisk together all sauce ingredients until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
- Quesadilla Assembly: Heat a large skillet over medium heat and lightly grease with oil or butter. Spread 1–2 tablespoons of the creamy jalapeño sauce on half of a tortilla. Top with chicken, cheeses, fold in half. Cook in skillet for 2–3 mins per side until golden.
- Serve: Slice quesadilla into wedges and serve hot with additional sauce, sour cream, or salsa.
Notes
- You can use rotisserie chicken for convenience.
- Add hot sauce or chili flakes for extra heat.
- Quesadillas reheat well on a skillet or in an air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 quesadilla
- Calories: 460
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
