Taco Bell Chicken Quesadilla Recipe Copycat w/ Creamy Jalapeno Sauce

I like to cook 4-5 chicken thighs in slow cooker for 5 hours on low, and then strip the meat with my fingers to get tender chicken for my quesadillas. You can also cook a few boneless chicken breasts in a buttered pan and chop them up, or simply use leftover rotisserie chicken.

Preheat a skillet over medium-low heat (I use a 4 out of 10), and spray with non-stick spray. Lay a tortilla in skillet and cover with 1/2 cup of cheese and 1/2 cup chicken. Sprinkle with pepper. If you want five whole quesadillas instead of four, use just a little less than 1/2 cup cheese and chicken for each one.

Take a new tortilla and spread 3 TBS quesadilla sauce on one side. Lay this side down on the chicken and cheese tortilla in the skillet, and press with spatula. Let cook for about a minute--or until bottom tortilla is light golden.

Flip and cook other side until golden.

Remove from pan with spatula and let it cool for a moment on a plate. Use pizza roller to cut that bad boy into wedges; first cut the circle in half one way, then turn and cut in half again the other way. Each quesadilla circle yields 4 wedges.