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homemade Taco Bell chicken quesadilla, sour cream, and guacamole on a board
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5 from 16 votes

Taco Bell Chicken Quesadilla

Taco Bell Chicken Quesadilla with creamy jalapeno sauce is simple to make with a few ingredients.
Course Main Course
Cuisine Mexican
Keyword Taco Bell Chicken Quesadilla
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 812kcal
Author Stephanie Manley

Ingredients

Creamy Jalapeno Sauce

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 4 teaspoons McCormick Taco Seasoning
  • 1/2 tablespoon McCormick chili powder
  • 1 tablespoon Tabasco green jalapeno sauce you can use the liquid from pickled jalapenos, but it may take more than 1 tablespoon

Quesadillas

  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons extra virgin olive oil
  • 4 10-inch flour tortillas
  • 1 1/2 cups shredded Monterey jack cheese
  • 1 1/2 cups shredded Cheddar cheese

Instructions

Creamy Jalapeno Sauce

  • Place sour cream, mayonnaise, taco seasoning, chili powder, and green sauce in a bowl. Stir until thoroughly combined.

Grilled Chicken Breaat

  • Prepare chicken breasts by slicing in half horizontally. Place cut chicken breasts between two sheets of plastic wrap and gently pound to between 1/4 inch and 3/8 inch thick.
  • Season chicken breasts on both sides with a small amount of salt and ground black pepper.
  • Add two teaspoons of olive oil to a medium sized skillet. Heat the skillet to medium-high.
  • Place chicken breasts into the pan, cook for 4 to 5 minutes, then flip the chicken over and cook for another 4 to 5 minutes or until the chicken is completely cooked through.
  • Place chicken on a cutting board, let it rest for 5 minutes before slicing it into 1/4 inch slices.

Quesadillas

  • Wipe out the skillet with a paper towel. Add 1 10-inch tortilla to the skillet. Turn the temperature to medium-low.
  • Drizzle about 1 1/2 tablespoons of the creamy jalapeno sauce over the tortilla.
  • Add 1/3 cup of Monterey jack cheese, and add 1/3 cup of Cheddar cheese. Add enough pieces of chicken to cover the tortilla. Add the top tortilla.
  • Cook for 2 to 3 minutes before flipping, then cook on the other side for an additional minute or two.
  • Cut the quesadilla into thirds before serving.

Video

Recipe Tips

Pro Tips for Perfect Quesadillas

  • Start with a hot, dry skillet for crispy tortillas
  • Don't overfill - less is more for even cooking
  • Let chicken rest before slicing for juicier meat
  • Grate your own cheese for better melting
  • Use burrito-size tortillas for authentic size

Nutrition

Calories: 812kcal | Carbohydrates: 17g | Protein: 48g | Fat: 60g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1028mg | Potassium: 587mg | Fiber: 1g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 2mg | Calcium: 693mg | Iron: 2mg
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