Taco Bell Chicken Quesadilla Recipe Copycat w/ Creamy Jalapeno Sauce
Just thinking about Taco Bell chicken quesadillas is getting my mouth watering. What’s in it that makes it taste so good? The secret's in the sauce–jalapeno sauce.
- 8 10in 8-inch flour tortillas (taco-size)
- 2 cups cooked cut-up chicken thighs or breasts
- 2 cups mexican style shredded cheese
- 3/4 cup mayo (try Best Foods Lite)
- 3 TBS jalapeno juice
- 2 tsp onion powder
- 2 tsp cumin
- 1 tsp chili powder....+1 more depending on your taste
- 1 tsp garlic
- 1 tsp paprika
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.
Servings 4
- Amount Per Serving
- Calories 539kcal