Taco Bell Chicken Quesadilla

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons pickled jalapeño juice (from pickled jalapeños)
• 3 tablespoons pickled jalapeños, minced
• 1 clove garlic, minced, or 1 teaspoon garlic powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne powder
• Salt and pepper to taste
• 8 medium flour tortillas (store-bought or homemade)
• 4 cups shredded rotisserie chicken (or cooked chicken breast; see notes for preparation tips)
• 4 cups shredded cheese blend (Monterey Jack, American, and Mozzarella recommended; other options include young Gouda or Cheddar)

Instructions

1. 1

   Begin by preparing the sauce that makes this quesadilla special. In a small bowl, combine the mayonnaise, sour cream, pickled jalapeño juice, minced jalapeños, garlic, cumin, paprika, and cayenne powder. Season with salt and pepper to taste. Stir until fully combined, then taste and adjust the seasonings as needed. If you prefer a spicier sauce, add extra cayenne or jalapeños. For a smoother texture, you can blend the sauce using a food processor or immersion blender. Set it aside.

2. 2

   Shred the rotisserie chicken using two forks or your hands. If you’re cooking your own chicken, season chicken breasts with salt, pepper, cumin, and smoked paprika, then grill or bake until cooked through. Once cooked, let it rest for five minutes before shredding. In a medium bowl, mix the shredded chicken with half of the prepared jalapeño sauce until the chicken is coated and creamy. Save the remaining sauce for dipping later.

3. 3

   Place a medium skillet over medium heat. Lay a tortilla flat in the skillet and layer it with a handful of shredded cheese, followed by a generous portion of the prepared chicken, and then another layer of cheese. Top it with a second tortilla. Cook for about one minute or until the bottom tortilla is golden and the cheese begins to melt. Carefully flip the quesadilla and cook the other side for 30–60 seconds until golden brown. Repeat this process with the remaining tortillas and filling.

4. 4

   Once cooked, transfer the quesadilla to a cutting board and slice it into wedges. Serve immediately with the reserved jalapeño sauce for dipping. You can also add sides like guacamole, salsa, or sour cream to create a mini feast.

5. 5

   If you have leftovers, allow the quesadillas to cool completely before storing them in an airtight container. They can be refrigerated for up to three days or frozen for up to two months. To reheat, use a skillet over medium heat or a toaster oven to maintain the crispy texture. Avoid microwaving as it can make the tortillas soggy.