Copycat Taco Bell Quesadilla

Copycat Taco Bell Quesadilla

Recipe by Maria Vergara




  • For The Sauce
  • 3 tbsp. juice from jar of pickled jalapeños

  • 1 c. mayonnaise

  • 3 tbsp. minced pickled jalapeños

  • 2 tsp. garlic powder

  • 1/2 tsp. cayenne

  • 2 tsp. cumin

  • 2 tsp. paprika

  • Kosher salt

  • For The Assembly
  • 8 medium flour tortillas

  • 12 slices American (or cheddar) cheese

  • 4 c. shredded chicken

  • 2 c. shredded Monterey Jack


  • Make Sauce: In a medium bowl, whisk together mayo, jalapeño juice, minced jalapeños, garlic powder, cumin, paprika, and cayenne. Season with kosher salt.
  • In another medium bowl, add chicken. Toss chicken with half of the quesadilla sauce. Set aside for dipping.
  • In a large skillet over medium-high heat, add a flour tortilla. Top with 2 slices of American cheese and ½ cup chicken. Sprinkle with ½ cup Monterey Jack. Place the second tortilla on top. Cook until the bottom tortilla is golden, about 2 minutes. Flip and cook until the second tortilla is golden and the cheese has melted, about 2 more minutes.
  • Repeat process with remaining ingredients to make 3 more quesadillas. Slice into wedges and serve warm with remaining sauce for dipping.
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