Craving the deliciousness of Taco Bell’s Chicken Quesadilla but want to enjoy it in the comfort of your own kitchen? Look no further! We’ve got an amazing copycat recipe inspired by the popular creation from Cooking with Janica. This homemade version allows you to savor all the flavors you love about Taco Bell’s quesadilla, with the added satisfaction of making it yourself.
Ingredients
To make this flavorful Chicken Quesadilla, gather the following ingredients:
- 2 large flour tortillas
- 1 cup cooked, shredded chicken breast
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced green chilies
- 1/4 cup diced red bell pepper
- 2 tablespoons diced green onions
- 1/4 cup creamy jalapeño sauce (recipe below)
- Creamy Jalapeño Sauce Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons sliced pickled jalapeños
- 1 tablespoon juice from pickled jalapeños
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Prepare the Creamy Jalapeño Sauce:
- In a blender or food processor, combine mayonnaise, sour cream, pickled jalapeños, jalapeño juice, parsley flakes, garlic powder, and salt. Blend until smooth. Set aside.
- Assemble the Quesadillas:
- Lay one flour tortilla flat on a work surface. Spread half of the creamy jalapeño sauce evenly over the tortilla.
- Sprinkle half of the shredded Monterey Jack and cheddar cheeses over the sauce.
- Evenly distribute the shredded chicken, diced green chilies, diced red bell pepper, and green onions over the cheese layer.
- Top with the remaining cheese.
- Cook the Quesadillas:
- Heat a large skillet or griddle over medium heat. Carefully transfer the assembled quesadilla to the skillet.
- Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Serve:
- Remove from heat and let cool slightly before slicing into wedges.
- Serve with additional creamy jalapeño sauce for dipping, along with your favorite sides like salsa, guacamole, or sour cream.
Tips for the Perfect Chicken Quesadilla
- Chicken: Use pre-cooked shredded chicken for a quicker preparation. You can also season the chicken with taco seasoning for an extra flavor boost.
- Cheese: The combination of Monterey Jack and cheddar cheeses gives the quesadilla its signature taste, but feel free to adjust the cheese blend to your liking.
- Tortillas: Opt for large flour tortillas that are soft yet sturdy enough to hold all the delicious fillings without tearing.
Also check out the homemade version of Taco Bell Mexican Pizza Recipe.
Nutritional Information
Nutrient | Amount per Serving | % Daily Value |
---|---|---|
Calories | 450 | – |
Total Fat | 26g | 33% |
Saturated Fat | 10g | 50% |
Trans Fat | 0g | – |
Cholesterol | 85mg | 28% |
Sodium | 950mg | 41% |
Total Carbohydrates | 31g | 11% |
Dietary Fiber | 2g | 7% |
Sugars | 2g | – |
Protein | 25g | 50% |
Vitamin A | 15% | |
Vitamin C | 25% | |
Calcium | 30% | |
Iron | 15% |
Notes:
- Serving Size: 1 Chicken Quesadilla (entire recipe makes 1 quesadilla)
- Percent Daily Values (%DV) are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This nutritional information is an estimate and can vary based on the specific ingredients and brands used. Adjustments may be needed depending on any modifications or variations in the recipe.
Conclusion
Making Taco Bell’s Chicken Quesadilla at home is not only fun but also lets you enjoy a restaurant-quality meal without leaving your kitchen. With simple ingredients and easy-to-follow steps, you can recreate this beloved menu item and customize it to suit your taste buds perfectly.
FAQs
1. Can I use pre-cooked chicken for this recipe?
Absolutely! Using pre-cooked shredded chicken makes this recipe quicker and easier. You can also use rotisserie chicken for added flavor.
2. How spicy is the creamy jalapeño sauce?
The spiciness of the sauce can be adjusted by adding more or fewer pickled jalapeños. Start with a small amount and taste as you go to achieve your desired level of heat.
3. Can I make the creamy jalapeño sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld together nicely.
4. What can I substitute for the creamy jalapeño sauce?
If you prefer a milder option, you can use sour cream mixed with a bit of salsa or a simple avocado crema. Experiment with different flavors to find your favorite combination.
5. Can I use different types of cheese in the quesadilla?
Absolutely! While Monterey Jack and cheddar cheeses are traditional, you can use any melting cheese you prefer, such as pepper jack, mozzarella, or even a Mexican cheese blend.
6. How do I prevent the quesadilla from getting soggy?
To prevent sogginess, make sure to cook the quesadilla over medium heat and allow the cheese to melt thoroughly without overheating the tortilla. Cooking each side until golden brown helps maintain a crispy texture.
7. Can I add extra vegetables or toppings?
Yes, feel free to customize your quesadilla with additional toppings like sliced jalapeños, diced tomatoes, or even black beans. Just be mindful not to overload it, as it may become difficult to flip.
8. How should I store leftovers?
Store any leftover quesadilla in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.
9. Can I make this recipe gluten-free?
Yes, simply use gluten-free tortillas and ensure all other ingredients, especially the seasonings and sauces, are gluten-free certified.
10. How can I make this quesadilla even more filling?
For a heartier meal, serve the quesadilla with a side of Mexican rice, refried beans, or a fresh salad. It’s a great way to round out the dish and make it a satisfying meal.
Reference: Carbs in Chicken Quesadilla
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