1. Can I use a different type of chicken for this recipe?

Absolutely! While rotisserie chicken is the quickest option, you can use any cooked chicken you prefer. Grilled chicken breast, leftover chicken, or even shredded chicken from the slow cooker will work wonderfully in this recipe.

2. Can I make Taco Bell Chicken Quesadilla spicy?

Yes, you can easily adjust the heat level of this quesadilla by adding extra pickled jalapeños or increasing the amount of cayenne pepper in the jalapeño sauce. If you want a more intense kick, feel free to add a few dashes of hot sauce or fresh chopped chili peppers.

3. Can I make the Taco Bell Jalapeño Sauce ahead of time?

Definitely! The jalapeño sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will allow the flavors to meld together, and you’ll have a quick and easy sauce ready whenever you’re making quesadillas.

4. How do I store and reheat leftovers?

Leftover quesadillas can be stored in the refrigerator for up to 1-2 days. To reheat, place them in a skillet over medium heat until the tortillas are golden and the cheese has melted again. You can also use a microwave, though the texture may not be as crispy.

Taco Bell Chicken Quesadilla – Easy, Cheesy & Delicious Recipe

Name: Taco Bell Chicken Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 3 tbsp pickled jalapeño juice (from pickled jalapeños); 3 tbsp minced pickled jalapeños; 1 clove garlic (or 1 tsp garlic powder); 2 tsp cumin; 2 tsp smoked paprika; 1/2 tsp cayenne powder; Salt and pepper to taste; 8 medium flour tortillas; 4 cups shredded rotisserie chicken; 4 cups shredded cheese blend (Monterey Jack, Mozzarella, and American Cheese)

Description

This Taco Bell Chicken Quesadilla recipe brings the restaurant’s favorite dish to your kitchen with creamy homemade jalapeño sauce, tender chicken, and gooey cheese all wrapped in a golden, crispy tortilla.

Ingredients

Scale

1/2 cup mayonnaise
1/2 cup sour cream
3 tbsp pickled jalapeño juice (from pickled jalapeños)
3 tbsp minced pickled jalapeños
1 clove garlic (or 1 tsp garlic powder)
2 tsp cumin
2 tsp smoked paprika
1/2 tsp cayenne powder
Salt and pepper to taste
8 medium flour tortillas
4 cups shredded rotisserie chicken
4 cups shredded cheese blend (Monterey Jack, Mozzarella, and American Cheese)

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Instructions

Make the jalapeño sauce by combining mayonnaise, sour cream, pickled jalapeño juice, minced pickled jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper in a small bowl. Mix well and adjust seasonings if necessary.
Shred the rotisserie chicken using two forks or your hands. In a medium bowl, combine the shredded chicken with part or all of the jalapeño sauce until fully coated and creamy. Save any remaining sauce for dipping.
Heat a skillet over medium heat. Place one tortilla in the skillet, top with a generous portion of cheese, add the chicken mixture, and then layer more cheese on top. Place another tortilla over it.
Cook the quesadilla for about 1 minute or until the bottom tortilla is golden. Flip the quesadilla and cook for another 30-60 seconds until the second side is golden and the cheese is melted.
Repeat with the remaining tortillas and fillings. Slice each quesadilla into wedges and serve immediately.

Notes

You can use rotisserie chicken for convenience or cook your own chicken in a skillet with butter and seasonings for a fresher flavor.
Feel free to adjust the spice level by adding more or less jalapeños or cayenne pepper based on your preference.
For best results, serve the quesadillas hot while the cheese is still melted and gooey.
If you have leftovers, store them in the refrigerator for up to 1-2 days and reheat in a skillet to maintain the crispy texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: American, Mexican

Nutrition

Serving Size: 1 quesadilla
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 60mg