Description
A delicious copycat recipe for Taco Bell’s Chicken Quesadilla, featuring shredded rotisserie chicken and a creamy jalapeño sauce.
Ingredients
Scale
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons pickled jalapeño juice
- 3 tablespoons minced pickled jalapeños
- 1 garlic clove, minced (or 1 teaspoon garlic powder)
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- Salt and pepper, to taste
- 8 medium flour tortillas
- 4 cups shredded rotisserie chicken
- 4 cups shredded cheese blend (Monterey Jack, American, Mozzarella)
Instructions
- In a mixing bowl, combine mayonnaise, sour cream, jalapeño juice, minced jalapeños, garlic, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix until smooth.
- Shred the chicken and toss it with some of the jalapeño sauce.
- Heat a non-stick skillet over medium heat. Place one tortilla in the skillet and layer with cheese followed by the chicken mixture and more cheese. Top with another tortilla.
- Cook for about 1 minute until golden brown; flip carefully using a spatula and cook the other side for another 30–60 seconds until both sides are crispy and the cheese is melted.
- Slice into wedges and serve immediately with additional jalapeño sauce.
Notes
- Feel free to add additional toppings like diced tomatoes or onions as per your preference.
- For a vegetarian option, substitute the chicken with black beans or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg