Taco Bell-Style Chicken Quesadillas (Print version)

Golden skillet quesadillas filled with seasoned chicken, three cheeses, and a creamy jalapeno sauce inspired by the drive-through favorite.

# Ingredients:

For the creamy jalapeno sauce

01 - 1/2 cup (115 g) mayonnaise
02 - 1/4 cup (60 g) sour cream
03 - 2 tablespoons pickled jalapeno brine
04 - 1 tablespoon finely minced pickled jalapenos
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon smoked paprika
10 - 1/8 teaspoon cayenne pepper, optional
11 - 1/4 teaspoon fine salt

For the chicken

12 - 1 lb (450 g) boneless skinless chicken breasts, sliced into thin cutlets
13 - 1 tablespoon neutral oil
14 - 1 teaspoon chili powder
15 - 1/2 teaspoon ground cumin
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon smoked paprika
18 - 3/4 teaspoon fine salt
19 - 1/4 teaspoon black pepper
20 - 1 teaspoon lime juice

For the quesadillas

21 - 4 large 10-inch flour tortillas
22 - 1 cup (115 g) shredded Monterey Jack cheese
23 - 1 cup (115 g) shredded cheddar cheese
24 - 1/2 cup (55 g) shredded mozzarella cheese
25 - Extra creamy jalapeno sauce, for serving

# Instructions:

01 - Stir the mayonnaise, sour cream, jalapeno brine, minced jalapenos, chili powder, cumin, garlic powder, onion powder, paprika, cayenne, and salt in a small bowl until smooth. Refrigerate while you cook the chicken.
02 - Pat the chicken cutlets dry. Rub both sides with oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
03 - Heat a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until browned and the center reaches 165 F. Sprinkle with lime juice.
04 - Transfer the chicken to a cutting board and rest for 5 minutes. Slice into thin strips across the grain.
05 - Spread about 1 1/2 tablespoons of sauce over one half of each tortilla. Add a layer of cheese, chicken strips, and a little more cheese, then fold the tortilla closed.
06 - Wipe the skillet clean and set it over medium heat. Cook each folded quesadilla in the dry skillet for 2-3 minutes per side, until golden outside and melted inside.
07 - Let each quesadilla rest for 1 minute, then cut into wedges. Serve hot with extra creamy jalapeno sauce.

# Good to know:

01 - Best served hot from the skillet while the cheese is melted.
02 - Sauce can be made up to 3 days ahead and kept refrigerated.
03 - Cook chicken to 165 F for food safety.

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