Taco Bell Chicken Quesadillas (Printer-Friendly)
Crisp tortillas filled with creamy chicken, cheddar, and jalapeños. Perfect for sharing or a quick flavorful dinner.
# What You’ll Need:
→ Quesadilla Filling
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2 cups finely shredded rotisserie chicken
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1/2 cup full-fat mayonnaise
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1/4 cup diced pickled jalapeños
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2 tablespoons pickled jalapeño juice
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1 1/2 cups sharp cheddar cheese, shredded
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/8 teaspoon cayenne pepper
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
→ Assembly
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6 medium flour tortillas
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1 tablespoon vegetable oil or nonstick cooking spray, for toasting
# Steps to Follow:
01 -
In a large bowl, combine shredded chicken, mayonnaise, diced pickled jalapeños, jalapeño juice, shredded cheddar cheese, cumin, chili powder, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure the chicken is evenly coated with sauce and seasonings.
02 -
Lay out three flour tortillas on a flat surface. Evenly spread the chicken mixture over each tortilla, leaving a small border along the edge. If desired, sprinkle additional cheddar cheese on top of the filling. Place a second tortilla over each filled tortilla and gently press to seal.
03 -
Heat a large skillet over medium-high heat. Brush the skillet lightly with vegetable oil or spray with cooking spray. Carefully add a filled quesadilla and cook until the bottom is golden and crisp, about 3 minutes. Flip and cook the other side until equally crisp and golden, approximately 3 minutes more. Repeat with remaining quesadillas, adding more oil as needed.
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Transfer toasted quesadillas to a cutting board and let rest one minute. Using a sharp knife or pizza cutter, slice each quesadilla into wedges. Serve warm with sour cream, salsa, or your preferred dipping sauce.
# Helpful Hints:
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Use freshly grated cheddar for optimal melting. Adjust spice by reducing or increasing jalapeños and cayenne pepper. Resting quesadillas before slicing helps set the filling.
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To store, cool quesadillas completely and layer with parchment in an airtight container for up to three days. Reheat in a dry skillet or toaster oven for best texture.
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Substitute Greek yogurt for mayonnaise for a tangy alternative, or try Monterey Jack for a different cheese profile.