Taco Bell Cantina Chicken Quesadilla Copy Cat
Copycat recipe of the taco bell chicken cantina quesadilla
Ingredients
For the sauce:
- 1/2 cup mayo
- 1/4 cup sour cream
- 2 tbsp canned or pickled jalapenos finely chopped
- 2 tbsp juice or brine from the jalapenos
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne more or less to taste
For the quesadilla:
- 1 lb boneless skinless chicken tenderloins
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp oil plus more for cooking
- 4 large tortillas
- 1/2 cup quesadilla sauce
- 1 1/2 cup shredded monterey jack cheese
Instructions
- Combine the sauce ingredients together and mix well. Taste and adjust as needed.
- If you want extra flavorful chicken you can marinate it the day before. Combine the chicken tenders with the oil and spices and let sit over night or cook them right away. You can do these in the air fryer (which I did) by using the air fry setting for 10 minutes and then a few minutes on broil. Or you can cook them in a skillet over medium heat with a little oil until they are golden and fully cooked.
- After the chicken is cooked, chop into small pieces.
- To cook the quesadilla, heat a skillet over medium heat. Spray your pan with oil spray or brush with a thin layer of oil. Place a tortilla in the pan and spread the sauce in a thin layer all all over. Add shredded cheese all over and chopped chicken on half then fold in half to enclose the chicken.
- Cook until browned and crispy and the cheese is melting. Flip and brown the other side then fold into quarters and serve. Repeat with additional tortillas and chicken. Serve with sour cream and guac if you like.
Tried this recipe?Let us know how it was!