Description
This homemade version of the Taco Bell chicken quesadilla features tender, seasoned chicken, gooey melted cheese, and a creamy, spicy sauce, all tucked inside a golden, crispy flour tortilla. Perfect for a quick, flavorful meal!
Ingredients
Scale
For the Quesadilla Sauce:
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon taco seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon sugar
For the Quesadilla:
- 1 cup cooked chicken breast, shredded or chopped
- 1 cup shredded Mexican cheese blend (or cheddar and Monterey Jack)
- 4 large flour tortillas
- 2 tablespoons butter or oil, for cooking
Instructions
- Make the Quesadilla Sauce: In a small bowl, combine mayonnaise, sour cream, taco seasoning, paprika, cayenne pepper, garlic powder, and sugar. Mix until smooth and set aside.
- Assemble the Quesadillas: Spread about 1 tablespoon of the quesadilla sauce over one side of each tortilla. Divide the shredded chicken and cheese evenly over two tortillas, then top with the remaining tortillas, sauce side down.
- Cook the Quesadillas: Heat a skillet over medium heat and add a small amount of butter or oil. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden and crispy. Repeat with the remaining quesadilla.
- Serve: Cut each quesadilla into quarters and serve hot with extra sauce on the side if desired.
Notes
- Use cooked rotisserie chicken for an even quicker option.
- Adjust the spice level by adding more or less cayenne pepper to the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 55mg