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Taco Bell Chicken Quesadilla with Quesadilla Sauce Recipe

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This Taco Bell-style Chicken Quesadilla recipe features tender sautéed chicken mixed with a flavorful homemade quesadilla sauce, layered between melted cheddar and Monterey Jack cheeses inside crispy flour tortillas. Ready in just 15 minutes, this dish is perfect for a quick, satisfying meal with a spicy kick from pickled jalapenos and chili spices.

Ingredients

Quesadilla Sauce

  • 1 cup plain non-fat Greek yogurt
  • 1 1/2 tbsp pickled jalapenos, minced
  • 1 1/2 tbsp pickled jalapeno juice/brine
  • 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper

Chicken & Quesadilla

  • 1 lb chicken breast or thighs
  • 1 tbsp olive oil
  • 4 taco-sized flour tortillas
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded

Instructions

  1. Make Quesadilla Sauce: In a small bowl, thoroughly mix together the Greek yogurt, minced pickled jalapenos, jalapeno brine, chili powder, cumin, paprika, garlic powder, red pepper flakes, salt, and pepper. This sauce provides the signature spicy flavor reminiscent of Taco Bell's quesadilla sauce.
  2. Season Chicken: Sprinkle the chicken pieces with additional salt, pepper, and red pepper flakes to taste for extra seasoning.
  3. Sauté Chicken: Heat olive oil in a skillet over medium heat. Add the chicken and cook, stirring occasionally, until fully cooked through and no longer pink inside, about 6–8 minutes depending on thickness.
  4. Mix Chicken and Sauce: Remove the cooked chicken from the skillet and chop or shred if desired. Combine the chicken with about half to two-thirds of the prepared quesadilla sauce. Set aside the remaining sauce for dipping.
  5. Prepare Quesadilla Base: Spray a large skillet with nonstick spray and place one flour tortilla on the bottom.
  6. Add Cheese Layer: Sprinkle one-quarter of the shredded cheddar and Monterey Jack cheese over the tortilla evenly.
  7. Add Chicken Layer: Spread half of the sauced chicken evenly on top of the cheese.
  8. Add More Cheese: Sprinkle another quarter of the shredded cheese over the chicken to help bind the top tortilla.
  9. Top with Second Tortilla: Place a second tortilla over the layered ingredients gently pressing down.
  10. Cook Quesadilla: Cook for about two minutes on each side over medium heat until the cheese is fully melted and the tortilla has a crispy, golden-brown exterior.
  11. Repeat: Repeat steps five through ten to make the second quesadilla using the remaining ingredients.
  12. Serve: Slice each quesadilla into wedges and serve immediately with the reserved Taco Bell quesadilla sauce for dipping.

Notes

  • Use pickled jalapenos and their brine for authentic tangy heat in the sauce.
  • Adjust red pepper flakes according to preferred spice level.
  • Cook chicken thoroughly to an internal temperature of 165°F (74°C) for food safety.
  • Flour tortillas work best for pliability and crispiness; corn tortillas may crack.
  • Reserve some quesadilla sauce for dipping as it enhances the flavor experience.

Find it online: https://cookedbygrace.com/taco-bell-chicken-quesadilla-with-quesadilla-sauce-recipe/