Description
Make delicious, cheesy chicken quesadillas at home with this copycat recipe! Featuring a flavorful chicken filling, creamy jalapeño sauce, and plenty of melted cheese, these quesadillas are a guaranteed crowd-pleaser.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 packet (1 oz) Taco Bell Taco Seasoning (or homemade blend – see below)
- 1/2 cup chicken broth
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp pickled jalapeños, finely chopped (plus 1 tbsp of the juice)
- 1 tbsp white vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 8 large flour tortillas (burrito size)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- Cooking spray or a little butter for grilling
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. You can also bake the chicken at 375°F (190°C) for about 20-25 minutes, or until cooked through. Another option is to grill the chicken. If grilling, make sure to season the chicken lightly with salt, pepper, and a little olive oil before grilling. Cook until the internal temperature reaches 165°F (74°C).
- Once the chicken is cooked, let it cool slightly. Then, shred it using two forks or your fingers. You can also use a stand mixer with the paddle attachment to shred the chicken quickly. Just be careful not to over-shred it.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Add the chopped red and green bell peppers to the skillet and cook until they are slightly softened, about 5-7 minutes.
- Add the shredded chicken to the skillet with the vegetables. Sprinkle the Taco Bell Taco Seasoning (or your homemade blend) over the chicken and vegetables. Stir well to combine and coat everything evenly.
- Pour in the chicken broth and bring the mixture to a simmer. Cook for about 5-10 minutes, or until the liquid has reduced slightly and the flavors have melded together. This step helps to create a flavorful and slightly saucy chicken filling.
- Remove the skillet from the heat and stir in the chopped cilantro and lime juice. Taste and adjust the seasoning if needed. You might want to add a pinch of salt or pepper to your liking.
- In a medium bowl, combine the mayonnaise, sour cream, chopped pickled jalapeños (and the jalapeño juice!), white vinegar, garlic powder, onion powder, and cayenne pepper (if using).
- Whisk all the ingredients together until smooth and creamy.
- Taste the sauce and adjust the seasoning as needed. You might want to add more jalapeños for extra heat, or a pinch of salt and pepper to balance the flavors.
- For the best flavor, cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld together. This step is optional, but it does make a difference.
- Lay out the flour tortillas on a clean work surface.
- Spread a thin layer of the Creamy Jalapeño Sauce over half of each tortilla. Be careful not to use too much sauce, or the quesadilla might become soggy.
- Sprinkle a generous amount of shredded cheddar cheese and Monterey Jack cheese over the sauce-covered half of each tortilla.
- Spoon a generous amount of the chicken filling over the cheese. Spread it evenly over the cheese layer.
- Fold the empty half of each tortilla over the chicken and cheese filling, creating a half-moon shape.
- Heat a large skillet or griddle over medium heat. Lightly spray the skillet with cooking spray or melt a little butter.
- Place one or two quesadillas in the skillet at a time, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. You can gently press down on the quesadillas with a spatula to help them cook evenly.
- Remove the cooked quesadillas from the skillet and place them on a cutting board. Repeat the cooking process with the remaining quesadillas.
- Let the quesadillas cool slightly before cutting them into wedges. Serve immediately while they are still warm and the cheese is melted.
Notes
- Don’t Overfill: Avoid overfilling the quesadillas, as this can make them difficult to fold and cook evenly.
- Use Good Quality Cheese: Using good quality cheese will make a big difference in the flavor and texture of the quesadillas. I recommend using freshly shredded cheese for the best results.
- Control the Heat: Make sure the skillet is not too hot, or the tortillas will burn before the cheese has a chance to melt. Medium heat is usually ideal.
- Press Gently: Gently pressing down on the quesadillas with a spatula while they are cooking will help them cook evenly and get a nice golden-brown color.
- Serve Immediately: Quesadillas are best served immediately while they are still warm and the cheese is melted.
- Prep Time: 25 minutes
- Cook Time: 30 minutes