Taco Bell Inspired Chicken Quesadilla

$- 2 cups cooked chicken, shredded - 1 ½ cups shredded cheddar cheese - ½ cup cream cheese, softened - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 teaspoon taco seasoning - 4 large flour tortillas - 2 tablespoons olive oil (for frying) - Salsa (for serving) - Fresh cilantro, chopped (for garnish) - 1 cup = 8 ounces - ½ cup = 4 ounces - 1 tablespoon = 3 teaspoons - Add some diced jalapeños for heat. - Swap cheddar for pepper jack cheese for a spicy kick. - Include black beans for extra protein and fiber. {{ingredient_image_2}} Start by gathering your ingredients. In a medium bowl, mix together: - 2 cups cooked chicken, shredded - ½ cup cream cheese, softened - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 teaspoon taco seasoning Stir well until the chicken mixture is smooth and creamy. This blend gives the quesadilla its rich taste. Next, take one large flour tortilla. Spread a quarter of the chicken mixture over half of the tortilla. Ensure it covers the area well. Then, sprinkle about ⅓ cup of shredded cheddar cheese on top. The cheese adds flavor and helps bind the quesadilla. Carefully fold the tortilla in half, making sure the filling is sealed inside. Press gently to keep it closed. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, place one folded quesadilla in the skillet. Cook for about 2-3 minutes until the bottom is golden brown. Using a spatula, flip the quesadilla carefully. If needed, add another tablespoon of olive oil to the skillet. Cook the other side for another 2-3 minutes until it’s crispy and the cheese melts. After cooking, take the quesadilla out. Use a sharp knife or pizza cutter to slice it into wedges. Repeat this process for the rest of the tortillas and chicken filling. Serve your quesadillas warm with salsa for dipping. Don’t forget to garnish with fresh cilantro for extra flavor! To get a crispy quesadilla, use enough oil. Olive oil works great for frying. Heat the skillet until it is hot but not smoking. This helps the quesadilla crisp up nicely. Cook it for just long enough on each side. Aim for 2-3 minutes per side. If you want more crunch, increase the heat slightly. Just watch it closely to avoid burning. For a taste that hits just right, use fresh spices. Try adding more garlic powder or onion powder. Fresh cilantro on top gives a bright flavor. You can drizzle some lime juice over the quesadilla too. This adds a nice zing. If you like heat, add some jalapeños or hot sauce to the chicken mix. Many people overfill their quesadillas. This makes them hard to cook and flip. Stick to a quarter of the filling per tortilla. Another mistake is not sealing them well. Press the edges to keep the filling inside. Lastly, don’t rush the cooking. Let each side get crispy before flipping. This will give you that lovely golden color and melt the cheese perfectly. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken, saving you time and enhancing the flavor. Customize Your Cheese: Feel free to mix different types of cheese, such as Monterey Jack or Pepper Jack, for a unique twist. Don’t Overfill: Make sure not to overload the quesadillas with filling, as this can make them difficult to flip and may cause them to break apart. Keep It Warm: If making multiple quesadillas, keep the finished ones warm in a low oven while you cook the rest. {{image_4}} You can easily make a vegetarian quesadilla. Replace the chicken with black beans or sautéed veggies. Try bell peppers, onions, or mushrooms for great flavor. Use the same cream cheese mixture. It will be just as creamy and tasty! Want more heat? Add diced jalapeños or a pinch of cayenne pepper to the filling. If you like mild food, skip the spices or use sweet peppers. You can control the spice to fit your taste. Get creative with your fillings! You can use shredded beef, pork, or even shrimp. For a twist, try adding fresh spinach or corn. Mix and match ingredients to find your favorite combination. The possibilities are endless! To keep your leftover quesadillas fresh, let them cool first. Place them in an airtight container. You can store them in the fridge for up to three days. Make sure to separate layers with parchment paper to avoid sticking. When you're ready to enjoy your quesadillas again, reheat them in a skillet. Place the quesadilla in the skillet over medium heat. Cook for about 2-3 minutes on each side. This method keeps them crispy and warm. You can also use a microwave. Heat on high for about 30-45 seconds. However, this may make them less crispy. If you want to freeze your quesadillas, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. To reheat, let them thaw in the fridge overnight. Then, follow the same reheating steps to enjoy a delicious meal later! You can use any cooked chicken. Shredded rotisserie chicken works great. You can also boil or grill chicken breasts. Just make sure the chicken is tender and easy to shred. Dark meat adds more flavor, but light meat is fine too. Yes, you can prepare the chicken filling ahead of time. Store it in the fridge for up to three days. You can also assemble the quesadillas and keep them in the fridge. Just cook them fresh when you are ready to eat. This keeps them crispy and delicious. To make this recipe healthier, use whole wheat tortillas. They have more fiber and nutrients. You can also reduce the cheese or use low-fat cheese. Adding veggies like spinach or bell peppers boosts nutrition too. Use grilled chicken instead of fried for a lighter option. You learned about the key ingredients for perfect quesadillas. We covered how to prep the chicken, assemble, and cook them for tasty results. I shared tips for a crispy texture and flavor boosts. You can explore fun variations and proper storage to keep your quesadillas fresh. Remember, with practice, you’ll make delicious quesadillas that everyone will love. Enjoy your cooking journey and impress your family and friends!$

Taco Bell Inspired Chicken Quesadilla

A delicious and creamy chicken quesadilla inspired by Taco Bell flavors.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1.5 cups shredded cheddar cheese
0.5 cups cream cheese, softened
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon taco seasoning
4 large flour tortillas
2 tablespoons olive oil (for frying)
to taste salsa (for serving)
to taste fresh cilantro, chopped (for garnish)

Instructions

In a medium bowl, mix together the shredded chicken, softened cream cheese, garlic powder, onion powder, and taco seasoning. Stir until thoroughly combined and creamy.
Take one flour tortilla and evenly spread a quarter of the chicken mixture over half of the tortilla, ensuring the filling is spread out well. Sprinkle about ⅓ cup of shredded cheddar cheese on top of the chicken mixture.
Carefully fold the tortilla in half to encase the filling, pressing gently to seal it closed.
In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Place the folded quesadilla into the skillet and cook for 2-3 minutes, or until the bottom is golden brown and crispy.
Using a spatula, carefully flip the quesadilla over. Add the remaining tablespoon of olive oil to the skillet if needed. Cook for an additional 2-3 minutes until the second side is crispy and the cheese has melted beautifully.
Once cooked, remove the quesadilla from the skillet and use a sharp knife or pizza cutter to slice it into wedges for easier serving.
Repeat the process with the remaining tortillas and chicken filling to create additional quesadillas.
Serve the quesadillas warm alongside salsa for dipping, and garnish with a generous sprinkle of chopped fresh cilantro for an extra burst of flavor.

Notes

Arrange the quesadilla wedges on a colorful plate, with a small bowl of salsa in the center for a vibrant presentation. Add a sprinkle of cilantro over the quesadilla for a pop of color.

Keyword cheese, chicken, quesadilla, taco