Bacon Ranch Chicken Quesadillas
This cheesy chicken quesadilla features a creamy homemade Taco Bell jalapeño sauce, delivering melty, flavorful bites perfect for a quick and satisfying meal at home.
Equipment
- 1 skillet for cooking quesadillas
- 1 medium bowl for mixing sauce and chicken
- 1 small bowl for preparing jalapeño sauce
Ingredients
- 8 medium flour tortillas
- 4 cups shredded rotisserie chicken
- 4 cups shredded cheese blend Monterey Jack, American, Mozzarella
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp pickled jalapeño juice
- 3 tbsp minced pickled jalapeños
- 1 clove garlic or 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cayenne powder
- Salt and pepper to taste
Instructions
- In a small bowl, combine mayonnaise, sour cream, pickled jalapeño juice, minced jalapeños, garlic, cumin, smoked paprika, cayenne, salt, and pepper; mix thoroughly.
- Shred the rotisserie chicken and mix it with part or all of the jalapeño sauce in a medium bowl until creamy; reserve any remaining sauce for dipping.
- Heat a skillet over medium heat. Place one tortilla in the skillet, top with cheese, then chicken mixture, more cheese, and finish with a second tortilla.
- Cook until the bottom tortilla is golden brown, about 1 minute, then flip and cook the other side until golden, about 30 to 60 seconds.
- Repeat with the remaining tortillas, then slice each quesadilla into wedges and serve immediately.
Notes
- For homemade chicken, cook 1 lb boneless chicken with spices in skillet for 8-9 minutes.
- Best served hot for melty cheese texture.
- Store leftovers in refrigerator up to 2 days; reheat in skillet.