Taco Bell Chicken Quesadilla (Print Version)
# Ingredients:
→ For The Taco Bell Jalapeño Sauce
01 -
125 ml mayonnaise
02 -
125 ml sour cream
03 -
45 ml pickled jalapeño juice (from the pickled jalapeños)
04 -
15 g pickled jalapeños, minced
05 -
1 clove garlic or 1 tsp garlic powder
06 -
2 tsp cumin
07 -
2 tsp smoked paprika
08 -
0.5 tsp cayenne powder
09 -
Salt and pepper to taste
→ For The Chicken Quesadillas
10 -
8 medium flour tortillas
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800 g shredded rotisserie chicken
12 -
460 g shredded cheese blend (Monterey Jack, American Cheese, Mozzarella; substitutes: Gouda or Cheddar)
# Instructions:
01 -
Combine mayonnaise, sour cream, pickled jalapeño juice, minced jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper in a small bowl. Mix until fully combined. Adjust seasonings to taste.
02 -
If using rotisserie or leftover chicken, shred it with forks or hands. Combine shredded chicken with part or all of the prepared jalapeño sauce in a bowl until creamy. Reserve remaining sauce for optional dipping.
03 -
Place a tortilla in a skillet over medium heat. Add a layer of cheese, chicken, additional cheese, and top with another tortilla. Cook until the bottom tortilla turns golden (~1 minute). Flip and cook until golden on the other side (30-60 seconds). Repeat for remaining tortillas. Slice into wedges and serve immediately.
04 -
Heat 1 tbsp butter or oil in a medium skillet over medium-high heat. Add 450 g boneless, skinless chicken seasoned with 1.5 tsp paprika, 1 tsp cumin, 0.25 tsp dried oregano, salt, and pepper. Cook for 5-6 minutes on one side. Flip and cook another 2-3 minutes until done.
05 -
For optimal taste, consume quesadillas hot when the cheese is melty. While not recommended, leftovers may be refrigerated for 1-2 days and reheated in a skillet over medium heat. Avoid storing long-term as the sauce might leak when reheated.
# Notes:
01 -
Quesadillas are best served immediately to enjoy the melted cheese texture. They can be dipped in the leftover jalapeño sauce for additional flavor.