Taco Bell Chicken Quesadilla Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
612 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Bell Chicken Quesadilla Recipe
Description
First, a sauce made from mayonnaise, pickled jalapeños and their juice, sugar, cumin, paprika, cayenne, garlic powder, and a dash of salt is prepared and chilled. Chicken breasts are pan-seared with salt and pepper until fully cooked, then sliced thinly. Flour tortillas are warmed on a skillet or griddle, and one half is layered with a quarter cup each of shredded cheddar and Monterey jack, half of sliced American cheese, and a portion of the sliced chicken.
The other half of the tortilla is spread with the prepared sauce before folding it over. Cooking continues on both sides until the tortillas develop a golden crust and the cheese is melted inside. This process repeats for all tortillas. The result is a quesadilla with a crisp exterior and flavorful, gooey filling that combines creamy, spicy sauce with savory chicken and cheeses.
These quesadillas are best served warm to enjoy the melted cheeses and sauce. Leftovers can be stored sealed in the refrigerator and reheated within 3 days.
Ingredients
For the Sauce:
- 1/4 cup mayonnaise
- 2 teaspoons jalapeños minced, pickled
- 2 teaspoons jalapeno juice pickled
- 2/3 teaspoon sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 salt Dash
For the Quesadillas:
- 2 chicken breast
- 1 Tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 flour tortilla burrito size
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 2 lices American cheese
Instructions
- Mix together all the sauce ingredients in a small bowl until well combined. Refrigerate until ready to use.
- Heat the oil in a large skillet over medium high heat. Add in the chicken breasts. Season them with salt and pepper. Sauté until the chicken is cooked through (internal temperature of 165 degrees F). Remove from the heat. Let rest for 5 minutes. Then cut the chicken into thin slices.
- Preheat a large skillet or griddle over medium heat. Lay a tortilla on the griddle or skillet once heated.
- Sprinkle 1/4 cup of each of the shredded cheeses and half of the American cheese slices onto half of the tortillas. Spread 1/4 of the sliced chicken on top of the cheese.
- Spread approximately 1 tablespoon of the sauce onto the other side of the tortillas (without the cheese and chicken).
- Fold the tortilla in half. Cook until golden brown and the cheese starts to melt. Flip and cook until the other side is browned as well.
- Remove from the skillet or griddle. Continue this process until all the quesadillas are made.
- Then they are ready to slice, serve and enjoy!
Notes
- Best eaten fresh to enjoy melted cheese and crispy tortillas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 18g | 6% |
| Protein | 42g | 84% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 1553mg | 65% |
| Potassium | 539mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 576mg | 58% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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