Copycat Chicken Cheese Wrap (Print Version)
# Ingredients:
→ For The Taco Bell Jalapeño Sauce
01 -
1/2 cup (125 ml) mayonnaise
02 -
1/2 cup (125 ml) sour cream
03 -
3 tbsp (45 ml) pickled jalapeno juice (from the jar of pickled jalapenos)
04 -
3 tbsp (15 g) pickled jalapenos, minced
05 -
1 clove garlic (or 1 tsp garlic powder)
06 -
2 tsp cumin
07 -
2 tsp smoked paprika
08 -
1/2 tsp cayenne powder
09 -
Salt and pepper, to taste
→ For The Chicken Quesadillas
10 -
8 medium flour tortillas
11 -
4 cups (800 g) shredded rotisserie chicken
12 -
4 cups (460 g) shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended)
# Instructions:
01 -
Add the mayonnaise, sour cream, pickled jalapeño juice, pickled jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper to a small bowl and mix until fully combined. Taste and adjust seasonings if desired.
02 -
If using rotisserie or plain leftover chicken, shred the chicken using two forks or your hands. Add the shredded chicken and part or all of the jalapeño sauce to a medium bowl and mix until combined and creamy. You can use the remaining sauce for dipping, if desired.
03 -
In a skillet over medium heat, add a tortilla, top with cheese, chicken, more cheese, and another tortilla. Cook until the bottom tortilla is golden (about 1 minute), then flip and cook until golden again (about 30-60 seconds).
04 -
Repeat with remaining tortillas. Slice each prepared quesadilla into wedges (if desired) and serve immediately. Enjoy!
# Notes:
01 -
If you want to cook your own chicken instead of using rotisserie, add 1 tbsp of butter or oil to a skillet over medium-high heat, add 1 lb boneless chicken, season with 1.5 tsp paprika, 1 tsp cumin, 1/4 tsp dried oregano, salt, and pepper, and cook until done (5-6 minutes, flip, cook another 2-3 minutes).
02 -
These quesadillas are best eaten hot and fresh when the cheese is still melty. They don't store well as the sauce may leak out when reheated.
03 -
If you must store leftovers, keep them in the refrigerator for up to 1-2 days and reheat in a skillet over medium heat until hot.