Ingredients
- For the Taco Bell Jalapeño Sauce:
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons pickled jalapeño juice (from the pickled jalapeños)
- 3 tablespoons pickled jalapeños, minced
- 1 clove garlic (or 1 teaspoon garlic powder)
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne powder
- Salt and pepper, to taste
- For the Chicken Quesadillas:
- 8 medium flour tortillas
- 4 cups shredded rotisserie chicken (or homemade, see note)
- 4 cups shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended) (alternatively use Gouda or Cheddar, or a combination)
Instructions
- Make the Jalapeño Sauce:
- In a small bowl, combine the mayonnaise, sour cream, pickled jalapeño juice, minced jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper.
- Mix until smooth and fully combined. Taste and adjust the seasoning if desired.
- Prepare the Chicken:
- If using rotisserie chicken, shred the chicken using two forks or your hands.
- Combine the shredded chicken with part or all of the jalapeño sauce in a medium bowl. Mix until the chicken is coated and creamy. Reserve the remaining sauce for dipping.
- Assemble the Chicken Quesadillas:
- Heat a skillet over medium heat.
- Place one tortilla in the skillet, then top with cheese, the chicken mixture, more cheese, and another tortilla on top.
- Cook for about 1 minute until the bottom tortilla is golden and crispy, then flip and cook for an additional 30-60 seconds until the other side is golden.
- Repeat with the remaining tortillas.
- Serve:
- Slice each quesadilla into wedges and serve hot with the remaining jalapeño sauce for dipping.
Notes
- To Cook Your Own Chicken: If using fresh chicken, heat 1 tablespoon of butter or oil in a skillet over medium-high heat. Add 1 lb (450g) of boneless, skinless chicken breasts and season with 1½ teaspoons paprika, 1 teaspoon cumin, ¼ teaspoon dried oregano, salt, and pepper. Cook for about 5-6 minutes per side, then shred.
- Make-Ahead: The chicken and sauce can be prepared ahead of time for quick assembly when ready to cook the quesadillas.
- Storing: Leftover quesadillas can be stored in the refrigerator for up to 1-2 days. Reheat in a skillet until hot, but the sauce may leak out when reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 410 kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
