Recreate the beloved Taco Bell quesadilla with this easy copycat recipe featuring a creamy jalapeño sauce.
Author:info-thestationrecipezgmail-com
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Mexican
Diet:Non-Vegetarian
Ingredients
Scale
1/2 cup mayonnaise
2 tbsp pickled jalapeño juice
2 tbsp minced pickled jalapeños
1 tsp sugar
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin
Optional: a dash of hot sauce
2 large flour tortillas
1 cup shredded Mexican blend cheese (or Monterey Jack + Cheddar)
1/2 cup cooked chicken, shredded or chopped (or steak)
Butter or oil for the skillet
Instructions
Prepare the Creamy Jalapeño Sauce: In a bowl, mix together mayonnaise, jalapeño juice, pickled jalapeños, sugar, paprika, garlic powder, onion powder, cumin, and hot sauce to create the creamy jalapeño sauce. Set aside.
Heat the Skillet: Heat a skillet over medium heat and add butter or oil.
Begin Assembling the Quesadilla: Place one tortilla in the skillet and sprinkle half of the cheese over it.
Add the Chicken or Steak: Add the cooked chicken (or steak) on top of the cheese, then drizzle some of the creamy jalapeño sauce over the chicken.
Finish the Cheese Layer: Sprinkle the remaining cheese over the chicken and top with the second tortilla.
Cook the First Side: Cook until the bottom tortilla is golden brown and the cheese begins to melt, about 3-4 minutes.
Flip and Crispen: Carefully flip the quesadilla using a spatula and cook the other side until golden and crispy.
Serve and Enjoy: Remove from the skillet, let it cool slightly, then slice and serve with extra creamy jalapeño sauce on the side.
Notes
Use freshly shredded cheese for the best melting texture and adjust spice levels to your preference.