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Taco Bell Quesadilla with Spicy ranch

Taco Bell Quesadilla with Spicy Ranch

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Tex-Mex
Servings 2 quesadillas (each can be cut into 3-4 wedges)

Equipment

  • Nonstick skillet or griddle
  • Spatula
  • Mixing bowl
  • Spoon or small whisk
  • Cutting board and knife
  • Cheese Grater (if using block cheese)

Ingredients
  

For the quesadilla

  • 2 large flour tortillas burrito-size
  • 1 ½ cups cooked shredded chicken (rotisserie or use canned chicken for a quick fix)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter for toasting the quesadilla

For the spicy ranch (copycat quesadilla sauce)

  • ½ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon pickled jalapeño juice
  • 1 tablespoon finely chopped pickled jalapeños
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • Salt to taste

Optional add-ins

  • Cooked rice and beans if you’re craving something closer to a quesarito recipe Taco Bell style
  • Crumbled ground beef using a Taco Bell meat recipe if you're skipping chicken

Instructions
 

Make the spicy ranch sauce

  1. In a small bowl, combine mayo, sour cream, chopped jalapeños, jalapeño juice, garlic powder, onion powder, paprika, and a pinch of salt. Stir until smooth and creamy. Set aside—you might want to double this because it’s good on everything from tacos to burgers.

Prepare the filling

  1. If using canned chicken, drain and shred it well. Mix it with a spoonful of the spicy ranch for extra flavor. You can also use pre-cooked grilled or roasted chicken for a fresher texture—boneless thighs work well if you're after juicier bites.

Assemble the quesadilla

  1. Lay a tortilla flat. Spread a generous layer of the spicy ranch sauce over one half. Add a mix of Monterey Jack and cheddar, followed by the seasoned chicken. Fold the tortilla in half to form a half-moon shape.

Cook it up

  1. Heat a skillet over medium heat and melt the butter. Place the folded quesadilla in the pan and cook until the bottom is golden and crispy, about 3-4 minutes. Flip carefully and toast the other side until the cheese is melted and gooey.

Slice and serve

  1. Remove from the pan, let it rest for a minute, then slice into wedges. Serve with extra spicy ranch on the side for dipping.