Description
This homemade Taco Bell-style chicken quesadilla is a quick and healthy meal idea that combines melty cheese, tender chicken, and a creamy jalapeño sauce inside golden, crisp tortillas. Perfect for beginners and bursting with flavor in every bite.
Ingredients
Scale
For the Jalapeño Sauce:
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tbsp pickled jalapeño juice
- 3 tbsp pickled jalapeños, minced
- 1 clove garlic (or 1 tsp garlic powder)
- 2 tsp cumin
- 2 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
For the Quesadillas:
- 8 medium flour tortillas
- 4 cups shredded rotisserie chicken
- 4 cups shredded cheese blend (Mozzarella, Monterey Jack, and American cheese recommended)
Instructions
- Make the Jalapeño Sauce: Combine the mayonnaise, sour cream, pickled jalapeños, jalapeño juice, garlic, cumin, smoked paprika, cayenne, salt, and pepper in a bowl. Stir well until smooth. Taste and adjust seasoning as needed.
- Prepare the Chicken: Shred your rotisserie or cooked chicken using forks or clean hands. Add several spoonfuls of the prepared sauce and mix until the chicken is well coated and creamy. Set aside the remaining sauce for dipping.
- Assemble the Quesadilla: Heat a skillet over medium heat. Lay a tortilla in the pan and sprinkle a generous layer of cheese over one half. Add a portion of the chicken mixture on top of the cheese, then sprinkle on more cheese and fold the tortilla over like a book.
- Cook Until Golden: Let the quesadilla cook for about 1 minute or until the bottom is golden brown and the cheese begins to melt. Flip carefully and cook the other side for 30–60 seconds until both sides are crisp and the cheese is fully melted.
- Slice and Serve: Transfer the quesadilla to a cutting board and let it rest for a minute before slicing into wedges. Serve hot with the remaining jalapeño sauce on the side.
Notes
- If using fresh chicken, cook it in a skillet with oil or butter and season with cumin, paprika, oregano, salt, and pepper until fully cooked (internal temp 165°F). For extra heat, add hot sauce to the chicken mixture. You can use Greek yogurt instead of sour cream for a tangier and lighter sauce. Store leftover sauce separately and reheat quesadillas in a dry skillet to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 510
- Sugar: 2g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg