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taco bell chicken quesadilla recipe

Taco Bell Chicken Quesadilla Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 4 large flour tortillas (10-inch)
  • 2 cups shredded Mexican blend cheese
  • 3 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tsp jalapeño juice (from a jar)
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Method
 

  1. Mix the chili powder, smoked paprika, garlic powder, cumin, onion powder, salt, and pepper, then coat the chicken. Cook in 1 tbsp vegetable oil over medium-high heat for 3 to 4 minutes per side until the internal temperature reaches 165°F (74°C). Chop into small pieces.
  2. Stir together the mayonnaise, sour cream, jalapeño juice, smoked paprika, cumin, garlic powder, and cayenne until smooth.
  3. Spread about 1 tbsp sauce on one half of each tortilla, top with 1/4 cup cheese, divide the chicken evenly among the 4 tortillas, then add another 1/4 cup cheese. Fold each tortilla in half.
  4. Cook each folded quesadilla in a dry skillet over medium-low heat for 3 minutes on the first side, pressing down with a spatula, then flip and cook for 2 to 3 minutes until both sides are golden brown.
  5. Cut each quesadilla into 3 wedges and arrange on a plate with the cut sides up and the remaining sauce in a dish on the side.

Notes

The sauce gets noticeably better after a few hours in the fridge, so make it before you start cooking the chicken and let it sit while you work. If your skillet runs hot, drop the heat to low on the second side to avoid burning the tortilla before the center cheese melts.