Copycat Taco Bell Quesadilla

Anyone can make a chicken quesadilla. But to make a really good Taco Bell copycat, you MUST make the sauce. The secret ingredient: pickled jalapeños + the juice from the jar!

The Crunchwrap is my favorite item on the Taco Bell menu. Since you guys loved it so much, I wanted to make a homemade version of my second favorite Taco Bell item – the chicken quesadilla.

If you’ve had one, you know it’s covered in this amazing creamy yet spicy sauce.

That sauce is pretty much what makes the Taco Bell quesadilla unique.

The first step in creating a homemade version of this recipe is to recreate the special sauce.

Luckily it is pretty simple. You will need mayo for the base and a few spices like cayenne & garlic as well as some pickled jalapenos.

1 c. mayonnaise
3 tbsp. juice from jar of pickled jalapeños
3 tbsp. minced pickled jalapeños
2 tsp. garlic powder
2 tsp. cumin
2 tsp. paprika
1/2 tsp. cayenne
Kosher salt
8 medium flour tortillas
4 c. shredded chicken
2 c. shredded Monterey Jack
12 slices American (or cheddar) cheese

Make sauce: in a medium bowl, whisk together mayo, jalapeño juice, minced jalapeños, garlic powder, cumin, paprika, and cayenne. Season with kosher salt.
To another medium bowl, add chicken. Toss chicken with half of the quesadilla sauce. Set the rest aside for dipping.
In a large skillet over medium-high heat, add a flour tortilla. Top with 2 slices of American cheese and ½ cup chicken, then sprinkle with ½ cup Monterey Jack. Place second tortilla on top. Cook until the bottom tortilla is golden, about 2 minutes, then flip and cook until the second tortilla is golden and the cheese has melted, about 2 more minutes.
Repeat process with remaining ingredients to make 3 more quesadillas. Slice into wedges and serve warm with remaining sauce for dipping.