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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 4 servings The following items or measurements are not included below: jalapeno juice 4 chicken tenderloins |
||
| Calories 422 | ||
| Calories from Fat 258 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.7g | 44% | |
| Saturated Fat 14.8g | 74% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 887mg | 36% | |
| Potassium 152mg | 4% | |
| Total Carbohydrate 21.7g | 7% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 3.7g | ||
| Protein 19.5g | 38% | |
Ingredients
SAUCE
- 1/4 cup mayonnaise
- 2 teaspoons minced jalapenos, slices
- 2 teaspoons jalapeno juice, from minced jalepenos
- 3/4 teaspoon sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 dash salt
QUESADILLAS
- 4 flour tortillas
- 4 chicken tenderloins
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 2 slices process American cheese
Directions
1
Combine sauce ingredients and stir until smooth.2
Grill chicken in vegetable oil and cut into thin slices.3
Preheat skillet over medium heat.4
One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.5
Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.6
On the empty side, spread about one tablespoon of sauce.7
Fold over, and press gently with spatula.8
Cook until cheese is melted and slice each into 4 pieces.
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- Course > Appetizers > Spreads
- Course > Lunch/Snacks > Sandwiches
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- Course > Side Dishes
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Mexican > Baja
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Finger Food
- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #1307544
On Jun 26, 2009
I'll never have to go to Taco Bell for this again. It's much better at home and I can control the calories. I had to double the sauce too and it was great. We used the Olive Oil Mayo from Kraft and it worked good. I didn't have cayenne pepper, but I still think it was like Taco Bell's Chicken Quesadillas.
From: Greeny4444
On Apr 20, 2009
These were pretty good and similar to Taco Bell, but I wouldn't say they were an exact copycat recipe. I grilled the chicken and finished the quesadillas on my stovetop grill pan, and it's nice not to have them skimp on the chicken! 
After reading most of the reviews, I only used 1/2 teaspoon sugar, and it was still a bit too sweet for us. I also found that there wasn't enough sauce to put 1 Tablespoon on each quesadilla (it could be because I used burrito-size tortillas, though). Next time I make this, I would probably double the sauce, but not double the sugar or jalapeno ingredients, and maybe just use water for the extra jalapeno juice that is needed (because we found it pretty spicy and we use the Taco Bell sauce on them anyway). Thanks for the sauce mixture, though. I will probably make this again, with a few minor changes.
From: MohawkPrincess
On Sep 19, 2004
DH and I want to give this more stars!! It was absolutely delicious. Considering the fat content, I've only made it three times in the last 2 weeks!!! The first 2 times I followed the recipe exactly, the last time I sub. the mayo for fat free mayo, used fat free Kraft American processed cheese and Kraft Mexican shreddred cheese and we couldn't really taste a difference. This recipe is definitely a keeper!
From: Milsha
On Sep 1, 2004
Wow, these were great, followed recipe exactly, they taste almost exactly like the real thing!
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