Copycat Taco Bell Quesadilla Recipe

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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 :

1. Add all ingredients to a small bowl. Stir well to combine. Set aside.
2. How To Make Taco Bell Quesadilla:
3. 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.
4. 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.
5. 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.
6. Use a pizza cutter to slice each quesadilla into 4 pieces.