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Taco Bell Chicken Quesadilla Recipe
Taco Bell Chicken Quesadilla
By Todd Wilbur

Recipe Type: Entree
Calories: 500
Cook Time: 40 minutes
Recipe Rating: 4.9 (8 reviews)
 

Taco Bell takes the fast food quesadilla into new territory with three different cheeses and a creamy jalapeno sauce, all of which you can now cheerfully recreate in the comfort of your warm kitchen. Gather up the crew, since this easy recipe will make four of the tasty tortilla treats.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.
Creamy Jalapeno Sauce
1/4 cup mayonnaise
2 teaspoons minced jalapeno slices (bottled)
2 teaspoons juice from jalapeno slices (from the bottle)
3/4 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
pinch salt

Chicken
4 chicken breast tenderloins
vegetable oil
salt and pepper
4 large flour tortillas (10-inch)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 slices American cheese

1. Prepare the creamy jalapeno sauce by combining all the ingredients in a small bowl. Cover and chill so the flavors develop. Stir occasionally.

2. Preheat your barbecue grill to medium heat.

3. Rub the chicken tenderloins with vegetable oil. Salt and pepper both sides of each tenderloin. Grill for 3 to 5 minutes per side. When the chicken is done, slice it very thin.

4. When you are ready to build your quesadillas, preheat a 12-inch skillet over medium-low heat. 

5. When the pan is hot, lay one tortilla in the pan. Arrange about 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded jack cheese on half of the tortilla. Tear up half a slice of American cheese and arrange it on the other cheeses. 

6.  Arrange about 1/4 cup of sliced chicken over the cheese.

7. Spread about 1 tablespoon of jalapeno sauce over the tortilla on the half with no ingredients on it.

8. Fold the sauced-covered half of the tortilla over onto the ingredients on the other half and press down with a spatula. Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes, or until the cheese inside is melted. Slice into 4 pieces and serve hot. Repeat with the remaining ingredients.

Makes 4 quesadillas.

Tidbits: Look for bottled jalapeno slices. They are sometimes called "nacho slices" and can be found near the pickles in your supermarket. 
        
Tim Bullock  
Submitted on 01/16/13
I'm an avid creamy jalapeņo sauce lover at TB & this is the closest I've ever tasted to it! I absolutely looooved it, not a thing I'd change! I added a little too much jalapeņo juice/slices (accidentally, I quadrupled the recipe & lost count lol) so it was a bit spicier but still just as good! The spicier the better for me!!! Yum thanks so much
Lashonda mcburrough  
Submitted on 01/24/12
Okay so i use to work at TB and all I ate was quesadilla.This is on point I will not be going back to buy one that's for sure thanks todd.
TacoLady  
Submitted on 10/29/09
I used the marinade from the Taco Bell grilled chicken burrito for the chicken in this recipe, was really good. The creamy jalapeno sauce is fantastic on fish tacos and better the next day.
Heidi  
Submitted on 04/09/07
LOVE it! The sauce is fantastic, although I wish I could have gotten my jalapenos a bit finer. This one is definitely a keeper! My only suggestion is to add some spices to the chicken. Mine was a little bland, so next time I'll throw something on it.
Carol  
Submitted on 08/07/06
This is a fabulous recipe we have over and over again. The sauce is the best and I usually double it and have it for lunch the next day. It is in my permanent recipe collection.
jamila  
Submitted on 02/04/06
Perfect! Although let the sauce sit in the refrigerator.
Anne  
Submitted on 07/26/05
I think this is a good recipe. It's fast and I like the sauce. I make it quite often now.
Anonymous  
Submitted on 07/18/05
This sauce is very close to the original, but you must let it sit for a while to let the flavor develop.