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Taco Bell Chicken Quesadilla

4 quesadillas
Prep info
10 min prep + 4 hrs chill + 15 min prep & cook + 20 min cook
Prep time
Not set
Cook time
4 hours, 45 minutes
Time required
4 hours, 45 minutes
Oven preheat
Mains - Misc
easy quick Tex-Mex


  • Creamy Jalapeno Sauce:
  • 1/4 c mayonnaise
  • 2 t minced jalapeno slices (jarred nacho slices)
  • 2 t juice from jalapeno slices
  • 3/4 t Sugar (Granulated)
  • 1/2 t paprika
  • 1/2 t ground cumin
  • 1/8 t cayenne
  • 1/8 t garlic powder
  • 1 pinch salt
  • The Rest:
  • 14 oz chicken breast (boneless skinless)
  • 4 flour tortillas (10")
  • 1 c shredded cheddar cheese (113g)
  • 1 c shredded Monterey jack cheese (113g)
  • 2 mozzarella cheese (or American, 2 slices)


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

Preheat your barbecue grill to medium heat. Rub chicken tenderloins with vegetable oil. Salt and pepper each side of each tenderloin. Grill for 3 to 5 minutes per side. When chicken is done, slice it very thin.

When you are ready to build your quesadillas, preheat a 12-inch skillet over medium low heat. 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 cheese and arrange it on the other cheeses. Arrange about 1/4 cup of sliced chicken over the cheese.

Spread about 1 T of jalapeno sauce over the tortilla on the half with no ingredients on it. 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 four pieces and serve hot. Repeat with the remaining ingredients.


SJ Note 4 May 2012: These are really good; we've had them numerous times.  The sauce makes all the difference.  However you decide to make your quesadillas -- the cheese is flexible (get something that melts well), the meat is flexible (can easily be omitted for vegetarians, or changed to a different meat), but definitely use a sauce to make it really tasty.  Obviously, I like the sauce in this recipe, but not everyone will, so I'm telling you, that's the secret: play around with sauces until you find one you like on your quesadillas.