Ingredients
Jalapeño Sauce
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 3 tbsp (45 ml) pickled jalapeño juice (from the pickled jalapeños)
- 3 tbsp (15 g) pickled jalapeños (minced)
- 1 clove garlic (or 1 tsp garlic powder)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cayenne powder
- Salt and pepper (to taste)
Quesadilla Filling and Assembly
- 8 medium Mexican flour tortillas
- 4 cups (800 g) shredded rotisserie chicken (or cooked chicken of your choice)
- 4 cups (460 g) shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended)
Instructions
- Make the jalapeño sauce: In a small bowl, combine the mayonnaise, sour cream, pickled jalapeño juice, minced pickled jalapeños, garlic, cumin, smoked paprika, cayenne powder, salt, and pepper. Stir until all ingredients are fully blended together. Taste the sauce and adjust seasonings as needed to achieve a balanced spicy, creamy flavor.
- Prepare the chicken: If using rotisserie or leftover cooked chicken, shred it finely using two forks or your hands. Transfer the shredded chicken into a medium bowl and add part or all of the jalapeño sauce. Mix well until the chicken is evenly coated and creamy. Reserve any leftover sauce for dipping if desired.
- Assemble the chicken quesadillas: Heat a skillet over medium heat. Place one flour tortilla in the skillet, then layer grated cheese evenly over the tortilla, followed by a generous scoop of the creamy chicken mixture, and another layer of cheese on top. Cover with a second tortilla. Cook for about 1 minute until the bottom tortilla turns golden brown and the cheese starts melting. Carefully flip the quesadilla and cook for an additional 30-60 seconds until the other side is golden and the cheese is fully melted.
- Serve: Remove the cooked quesadilla from the skillet and let it rest briefly. Slice each quesadilla into wedges if desired and serve immediately with any reserved jalapeño sauce or extra dips of your choice. Enjoy your flavorful and cheesy Taco Bell-style chicken quesadilla!
Notes
- You can use rotisserie chicken for convenience or cook your own chicken breast or thighs and shred them.
- The jalapeño sauce can be adjusted to your preferred spice level by varying the amount of pickled jalapeños and cayenne.
- For best results, use a blend of Monterey Jack, American, and Mozzarella cheeses for optimal melt and flavor.
- If preferred, you can toast the quesadilla on a griddle or non-stick pan instead of a skillet.
- Serve with salsa, guacamole, or extra jalapeño sauce for added flavor variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
