Taco Bell Quesadillas
photo by Ashley Cuoco
- Ready In:
- 1⁄4 cup mayonnaise
- 2 teaspoons minced jalapenos, slices
- 2 teaspoons jalapeno juice, from minced jalepenos
- 3⁄4 teaspoon sugar
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon garlic powder
- 1 dash salt
- 4 flour tortillas
- 4 chicken tenderloins
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 2 slices process American cheese
- Combine sauce ingredients and stir until smooth.
- Grill chicken in vegetable oil and cut into thin slices.
- Preheat skillet over medium heat.
- One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
- Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
- On the empty side, spread about one tablespoon of sauce.
- Fold over, and press gently with spatula.
- Cook until cheese is melted and slice each into 4 pieces.
Questions & Replies
Fantastic recipe! I made 8 servings, but took the advice of other reviewers that it was a little too spicy, so I only used the amount of jalapeños and cayenne for the 4 serving size, and it came out DELICIOUS! My entire family loved it.. including my 6 year old! Will definitely make again.. and definitely pass it on. Thank you!
You are a life saver !! I’ve searched high and low for a place to buy Taco Bell’s creamy jalapeño sauce . This recipe made it taste exactly Taco Bell’s. Instead of chicken I made it with shrimp and crab meat and it came out perfect . Also I was unable to produce any juice from mincing the jalapeños , using green tobasco was a perfect substitute .Can’t thank you enough !
My family and I spent close to a decade trying to crack this recipe and never even got close. I always experimented with chipotle sauce and chilis, and while the sauces I produced were decent, they were embarrassing by comparison. When I finally found this recipe it seemed too good to be true, but lo and behold... The first few times I made this I went through hell trying to smash the minced jalapenos in order to produce small quantities of juice. Tonight I picked up a bottle of green Tabasco sauce and put it to the test. It works wonderfully in this recipe and I can't tell the difference.
I doubled this with about 1 1/4 lb of breast "tenders" (there were 7 in the pack) and ended up with pretty 6 well-stuffed large tortillas. I used a semi-quick marinade (~2hrs) of 1/2 fajita and mesquite store-bought stuff and grill outside on the gas grill until just done. This really adds to the overall flavor IMO. Used 50/50 light mayo and light sour cream (1/4c each) and jalapeño tomatillo sauce (Kroger) in place of jalapeño juice, as others suggested similar substitutes. Half medium cheddar and jack cheeses and skipped the American slices. (Also left out the salt because of the marinade has enough sodium I'm sure.)
I've made this recipe many times and it is great!The only thing I do different is I use sour cream instead of mayo.I also like a little chopped onion,tomatoes,green pepper in my quesadillas.If you use these make sure you blot the tomatoes with a paper towel first so they don't add too mch moisture and make it soggy.