Description
Mexican-inspired Taco Bell Chicken Quesadilla blends creamy jalapeño sauce with tender grilled chicken and melted cheese. Quick restaurant-style comfort delivers authentic flavor right in your kitchen.
Ingredients
Scale
Main Ingredients:
- 2 large flour tortillas
- 1 cup (237 ml) cooked & shredded chicken (grilled or rotisserie)
- 1 cup (237 ml) shredded Mexican blend cheese (or cheddar & Monterey Jack)
Sauce Ingredients:
- ¼ cup (59 ml) mayonnaise
- 2 tablespoons (30 ml) sour cream
- 1 tablespoon (15 ml) pickled jalapeno juice
- 1 tablespoon (15 ml) finely chopped pickled jalapenos
Seasoning Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 tablespoon (15 ml) butter (for cooking)
Instructions
- Craft the signature creamy chipotle sauce by blending mayonnaise, sour cream, jalapeno juice, chopped jalapenos, garlic powder, onion powder, smoked paprika, cumin, and salt in a mixing bowl until smooth and well-integrated.
- Refrigerate the prepared sauce for a minimum of 10 minutes to allow the flavors to meld and intensify, creating a more robust taste profile.
- Warm a griddle or large skillet over medium heat to prepare for quesadilla assembly.
- Place a tortilla on the heated surface and layer shredded chicken evenly across one half of the tortilla.
- Sprinkle a generous amount of shredded cheese over the chicken, ensuring complete coverage.
- Drizzle the chilled chipotle sauce across the cheese and chicken layer, creating a consistent flavor distribution.
- Fold the empty half of the tortilla over the filled side, pressing gently with a spatula to seal the quesadilla.
- Cook for approximately 2-3 minutes on each side, or until the tortilla turns golden brown and crispy and the cheese melts completely.
- Remove from heat, slice the quesadilla diagonally into triangular sections, and serve immediately with additional chipotle sauce on the side for dipping.
Notes
- Customize the creamy sauce by adjusting spice levels to suit your heat tolerance, adding more or less jalapeno juice and chopped peppers.
- Create a lighter version by substituting Greek yogurt for sour cream, reducing overall calorie content while maintaining a tangy flavor profile.
- Prepare the sauce ahead of time and let it sit in the refrigerator for at least 30 minutes, allowing the flavors to meld and intensify for a more robust taste.
- Experiment with alternative protein options like shredded beef, pulled pork, or plant-based alternatives to make the quesadilla versatile for different dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 726
- Sugar: 2 g
- Sodium: 978 mg
- Fat: 40 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 103 mg