Description
Recreate Taco Bell’s famous chicken quesadilla at home with this easy and flavorful recipe! Juicy chicken, creamy jalapeño sauce, and melted cheese are packed into a perfectly crispy tortilla. It’s a quick, satisfying meal that’s even better than the drive-thru.
Ingredients
Units
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For the Quesadilla:
- 2 cups cooked chicken, shredded or chopped (grilled or rotisserie works great)
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
- 1 tablespoon butter or oil (for cooking)
For the Creamy Jalapeño Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon pickled jalapeño juice
- 2–3 pickled jalapeños, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder (optional for extra heat)
Instructions
- Prepare the Creamy Jalapeño Sauce:
- In a small bowl, whisk together mayonnaise, sour cream, pickled jalapeño juice, chopped jalapeños, cumin, smoked paprika, garlic powder, onion powder, and chili powder (if using). Adjust seasoning to taste and set aside.
- Assemble the Quesadillas:
- Lay a tortilla flat on a clean surface. Spread 1-2 tablespoons of the creamy jalapeño sauce evenly over half the tortilla.
- Add 1/2 cup of cooked chicken and 1/2 cup of shredded cheese on top of the sauce. Fold the tortilla in half to create a semicircle. Repeat with the remaining tortillas.
- Cook the Quesadillas:
- Heat a skillet or griddle over medium heat. Add a small amount of butter or oil to lightly coat the surface.
- Cook each quesadilla for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted.
- Slice and Serve:
- Remove from the skillet and let cool for 1 minute before slicing into wedges. Serve with extra creamy jalapeño sauce, salsa, or guacamole on the side.
Notes
- Use grilled or seasoned chicken for the most authentic flavor.
- If you don’t have pickled jalapeño juice, substitute with lime juice or vinegar for a tangy kick.
- For a crispier quesadilla, brush the outside of the tortilla with melted butter before cooking.
