Taco Bell Chicken Quesadilla (Print-Friendly Version)
Spiced chicken, melty cheese, and jalapeño sauce toasted in a crisp tortilla for bold, satisfying flavor.
# What You Need:
→ Creamy Jalapeño Sauce
01 -
60 ml mayonnaise
02 -
2 teaspoons minced pickled jalapeños
03 -
2 teaspoons pickled jalapeño brine
04 -
0.75 g sugar
05 -
0.5 teaspoon ground cumin
06 -
0.5 teaspoon paprika
07 -
0.125 teaspoon cayenne pepper
08 -
0.125 teaspoon garlic powder
09 -
1 dash salt
→ Quesadilla Assembly
10 -
2 boneless, skinless chicken breasts
11 -
15 ml cooking oil
12 -
1 teaspoon salt
13 -
0.5 teaspoon ground black pepper
14 -
4 large flour tortillas (burrito size)
15 -
120 g shredded cheddar cheese
16 -
120 g shredded Monterey Jack cheese
17 -
2 slices American cheese, torn into pieces
# How to Make It:
01 -
Combine mayonnaise, minced pickled jalapeños, jalapeño brine, sugar, cumin, paprika, cayenne, garlic powder, and salt in a bowl. Mix until smooth and homogenous. Cover and refrigerate until needed.
02 -
Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and black pepper on both sides. Add to skillet and cook for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 74°C. Transfer to a cutting board and rest for 5 minutes.
03 -
Cut the rested chicken breasts into thin strips across the grain. If necessary, cut strips into bite-sized pieces.
04 -
Place a large skillet or griddle over medium heat until hot but not smoking.
05 -
Lay one tortilla on the heated surface. On one half, evenly sprinkle 30 g cheddar cheese, 30 g Monterey Jack cheese, and a quarter of the American cheese. Distribute one-fourth of the sliced chicken over the cheese.
06 -
Spread approximately 1 tablespoon sauce on the other half of the tortilla. Fold the sauce-covered half over the filling to form a half-moon. Gently press with a spatula.
07 -
Cook the folded quesadilla for 2–3 minutes until golden brown and crisp. Flip and cook for another 2–3 minutes until both sides are golden and the cheese is melted.
08 -
Transfer finished quesadilla to a cutting board. Repeat assembly and cooking steps with remaining ingredients to prepare a total of 4 quesadillas.
09 -
Allow each quesadilla to rest for 1 minute before slicing into three wedges. Serve immediately while hot and crisp.
# Important Notes:
01 -
Leftover cooked or rotisserie chicken can be substituted for faster preparation.
02 -
The three-cheese combination delivers the authentic flavor and texture characteristic of this dish.
03 -
For optimal crispness, maintain medium heat and allow time for thorough melting and browning.
04 -
Best enjoyed fresh, but leftovers keep refrigerated in an airtight container for up to 3 days.