I love Taco Bell. There, I've admitted it. I know it's totally unhealthy fast food, and, honestly, I DON'T CARE. I crave their food, ESPECIALLY their Mountain Dew Baja Blast (odd, considering I HATE all other forms of Mountain Dew). I used to ALWAYS get the same thing - soft taco supremes, but eventually I branched out with their bean burritos, crunchwraps, and, one of my all-time favorites, the chicken quesadilla. Which, for no apparent reason, I like to pronounce as "KWEEZA-DILLUH" in my head.
I say it's ONE of my favorites, only because Taco Bell unceremoniously discontinued my all-time absolute favorite menu item, The Cheesy Bean & Rice Burrito.
ANYWAY, back to the chicken quesadilla. Honestly, what makes them awesome is their sauce. It's a creamy, slightly spicy sauce, with a healthy sprinkling of cumin - Taco Bell refers to it as their "jalapeno sauce". Then, it's just some of their grilled chicken and melted cheese, all pressed together in a flour tortilla. Pretty simple stuff, right?
Definitely simple enough to make at home! The sauce is super easy to whip up, and goes great on PLENTY of items. I use a rotisserie chicken to save time, but you could easily use some leftover grilled chicken if you have it. The American cheese is the game-changer - it melts so incredibly well, sort of "fusing" everything together. Better yet, you can make these in about the same amount of time it would take to get through the drive-thru!
Taco Bell Chicken Quesadillas
adapted from Food.com
1/4 cup mayonnaise
2 tsp minced jarred jalapeno slices
2 tsp jarred jalapeno juice
3/4 tsp sugar
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne powder
1/8 tsp garlic powder
1/8 tsp salt
1 rotisserie chicken
4 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 slices American cheese (Kraft singles)
Prepare the sauce: Combine the mayonnaise, jalapenos/juice. sugar, cumin, paprika, cayenne, garlic powder and salt; whisk until smooth. For best results, make the sauce ahead of time and let chill for several hours to let the flavors combine.
Using a fork, finely shred the meat from the rotisserie chicken and set aside. Meanwhile, preheat a nonstick skillet over medium heat.
Place a single tortilla into the skillet. On one half of the tortilla, sprinkle with 1/4 cup cheddar cheese, 1/4 cup Monterey Jack cheese, and 1/2 slice of American cheese.
Next, place about 1/4 cup shredded chicken over the cheese. Spread about 1 Tbsp of jalapeno sauce on the other half of the tortilla.
Fold the sauce side of the tortilla over the chicken & cheese side. Gently press with a spatula. Cook until the cheese has melted, repeat with remaining ingredients, then slice and serve.