Gluten-Free Taco Bell Style Chicken Quesadilla
Indulge in the bold flavors of a classic fast-food favorite reimagined with this Gluten-Free Taco Bell Style Chicken Quesadilla recipe! Perfect for those avoiding gluten, this dish features tender, shredded chicken breast paired with gooey Mexican cheese blend, all tucked into crispy gluten-free tortillas. The star of the recipe is the creamy jalapeño sauce, crafted from mayonnaise, pickled jalapeños, and an aromatic blend of spices like cumin, paprika, and garlic powder, delivering a tantalizing, zesty kick. With just 30 minutes of total prep and cook time, this easy and satisfying recipe is ideal for weeknight dinners or casual gatherings. Serve these golden quesadilla wedges with extra sauce on the side for dipping and savor the homemade twist on a fast-food classic.
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 2 cups Cooked chicken breast
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Unsalted butter
- 1 cup Mayonnaise
- 2 tablespoons Pickled jalapeños
- 1 teaspoon Jalapeño juice (from the jar of pickled jalapeños)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare the creamy jalapeño sauce: In a blender or food processor, combine the mayonnaise, pickled jalapeños, jalapeño juice, paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Blend until smooth. Transfer the sauce to a small bowl and refrigerate while you prepare the quesadillas.
Shred the cooked chicken breast into bite-sized pieces and set aside.
Heat a large skillet over medium heat and add 1/2 tablespoon of butter.
Place one gluten-free tortilla in the skillet and spread about 1-2 tablespoons of the creamy jalapeño sauce evenly over the tortilla.
Sprinkle 1/2 cup of shredded Mexican cheese blend evenly over half of the tortilla.
Spread 1/2 cup of shredded chicken on top of the cheese.
Fold the tortilla in half to form the quesadilla and press gently with a spatula to help it hold its shape.
Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Remove the cooked quesadilla from the skillet, and repeat the process with the remaining tortillas, chicken, cheese, and creamy jalapeño sauce.
Slice each quesadilla into wedges and serve warm with additional creamy jalapeño sauce on the side for dipping.
Nutrition Facts
Calories |
4916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.9 g | 477% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 5687 mg | 247% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.8 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3660 mg | 282% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
