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taco bell quesadilla recipe

Taco Bell Quesadilla Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 large flour tortillas (10-inch)
  • 1 cup cooked chicken breast, diced small
  • 1 cup shredded Mexican blend cheese
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp pickled jalapeños, finely minced
  • 1 tsp pickled jalapeño brine
  • 1/2 tsp chipotle powder
  • 1/2 tsp onion powder

Method
 

  1. Heat the 1 tbsp olive oil in a skillet over medium-high. Toss the 1 cup diced chicken with the 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp smoked paprika, and 1/4 tsp salt. Sear for 4 to 5 minutes until lightly browned and cooked through to 165°F (74°C). Set aside.
  2. Stir together the 3 tbsp mayonnaise, 2 tbsp sour cream, 1 tbsp minced pickled jalapeños, 1 tsp jalapeño brine, 1/2 tsp chipotle powder, and 1/2 tsp onion powder until smooth.
  3. Spread 2 tbsp of the sauce over 1 tortilla. Layer half the 1 cup cheese and half the chicken on one half of the tortilla, then fold over. Repeat with the second tortilla.
  4. Cook each quesadilla in a dry skillet over medium heat for 2 to 3 minutes per side, pressing lightly, until golden and the cheese is melted.
  5. Cut each quesadilla into 3 triangles, fan onto a plate, and drizzle with the remaining jalapeño sauce and a pinch of smoked paprika.

Notes

The jalapeño sauce is the key component here, so taste it before assembling and adjust the pickled jalapeños to your heat preference. If your tortillas are cracking at the fold, a quick 10-second microwave warm-up before assembly fixes that. Leftover sauce keeps well for 5 days and is worth making a double batch of.