Friday, January 25, 2013

Taco Bell Chicken Quesadillas

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

Ingredients:
Sauce:
1/4 cup mayonnaise
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
Quesadillas:
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.







3 comments:

  1. I just made these tonight and they were amazing! I used Pace Southwest Ranch sauce instead (just because we had some) and they turned out great. The best thing was that they were so ridiculously easy! Plop on the skillet and in like 90 seconds they're done.

    Oh, and by the way: I crave TB Baja Blast like no other too! ;)

    Thanks for the simple and yet delicious recipe! :)

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    Replies
    1. I'm so glad you enjoyed them, Brianna!! Aren't they insanely easy??

      TB now has a frozen/slushee Baja Blast - I haven't tried it yet, but I REALLY want to! Thanks for reading :)

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  2. wow! chicken quesadillas looks delicious and yummy to me...My kids are always requesting to me to cook chicken quesadilla...That's why I have come to internet to search out the exact chicken recipe and I found your site,,,recipe looks easy to me...I can't wait any more time to try it at home,,,Thanks Julia for sharing such a great recipe

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