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The Crunchwrap is my preferred object at the Taco Bell menu. since you guys loved it so much, I wanted to make a selfmade model of my 2d favourite Taco Bell item – the bird quesadilla. in case you’ve had one, you understand it’s blanketed in this first-rate creamy yet spicy sauce. That sauce is pretty a whole lot what makes the Taco Bell quesadilla particular. the first step in developing a selfmade model of this recipe is to recreate the special sauce. fortuitously it is pretty simple. you may want mayo for the bottom and some spices like cayenne & garlic in addition to some pickled jalapenos.
INGREDIENTS :
- 1/4 Cup Mayo
- 2 Tsp Minced Pickled Jalapenos
- 2 Tsp Pickled Jalapeno Juice
- 2/3 Tsp Sugar
- 1/2 Tsp Cumin
- 1/2 Tsp Paprika
- 1/8 Tsp Cayenne Pepper
- 1/8 Tsp Garlic Powder
- 1 Dash Salt
- Taco Bell Quesadilla Ingredients:
- 1 Chicken Breast
- 1 Cup Cheddar & Monterey Jack Cheese (If you can’t find a bag that’s a mix, just buy them separately and use 1/2 cup of each)
- 1 Slice American Cheese
- 2 Flour Tortillas (Burrito size)
INSTRUCTIONS :
- Add all ingredients to a small bowl. Stir well to combine. Set aside.
- How To Make Taco Bell Quesadilla:
- Salt & pepper chicken breast on both sides. Heat 1 1/2 Tbsp of vegetable oil over medium-high heat in a skillet. Add chicken breast and cook until done (when internal temperature reaches 165 degrees F). Remove chicken from skillet and thinly slice.
- Place tortilla on hot skillet. On one side of the tortilla, place 1/4 cup of the shredded cheese and 1/2 slice of American cheese. Place half of the chicken on top of the cheese.
- On the other side, spread about 1.5 tablespoons of the sauce. Fold tortilla over and press gently with your spatula. Cook until cheese is melted and bubbly, 2-4 minutes each side.
- Use a pizza cutter to slice each quesadilla into 4 pieces.