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Introduction
There's something irresistibly satisfying about a Taco Bell quesadilla—melty cheese, tender chicken, and that signature creamy jalapeño sauce, all wrapped in a warm grilled tortilla. But what if you could recreate that crave-worthy flavor right in your own kitchen? Whether you're looking to save a trip to the drive-thru or just love experimenting with copycat recipes, this homemade Taco Bell quesadilla recipe delivers all the flavor with a personal touch. Let’s dive into this cheesy, spicy comfort food classic.
Ingredients
For the Jalapeño Sauce:
1/2 cup mayonnaise
2 teaspoons pickled jalapeño juice
1 tablespoon minced pickled jalapeños
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cumin
Salt to taste
For the Quesadilla:
2 large flour tortillas
1 cup shredded Mexican cheese blend
1/2 cup cooked, shredded chicken breast (grilled or rotisserie)
Butter or oil for grilling
Directions
Prepare the Jalapeño Sauce:
In a small bowl, combine mayonnaise, jalapeño juice, minced jalapeños, and all the spices. Mix well until smooth. Refrigerate for 15–30 minutes to let the flavors meld.
Assemble the Quesadilla:
Lay out one flour tortilla. Spread a generous layer of the jalapeño sauce evenly across the surface. Add a layer of shredded cheese, then top with cooked chicken. Sprinkle on a bit more cheese if you're feeling extra cheesy.
Grill the Quesadilla:
Heat a non-stick skillet over medium heat and lightly coat with butter or oil. Place the quesadilla in the pan and top with the second tortilla. Cook for 2–3 minutes per side or until golden brown and the cheese is melted.
Slice and Serve:
Remove from heat, let cool for a minute, then slice into triangles and serve hot with salsa, sour cream, or extra jalapeño sauce on the side.
Serving and Storage Tips
Serving Suggestion: Serve immediately while the cheese is gooey and warm. Pair it with a side of chips, guacamole, or a fresh tomato salsa for a full meal.
Storage: Leftovers can be wrapped in foil or stored in an airtight container in the fridge for up to 3 days.
Reheating: For best results, reheat in a skillet over low heat to keep the tortilla crispy. Avoid the microwave unless you’re in a pinch, as it can make the quesadilla soggy.
Variations
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