Knockoff Taco Bell Quesadilla

In college, my friends and I had a habit of going out for a night on the town and then asking our cab driver to swing through Taco Bell for a quick bite on our way back to campus.  At least we were responsibly acquiring our ‘Fourth Meal’.  Anyway, I developed a love for their chicken quesadillas.  It was just something about the gooey cheese and grilled chicken and the sauce that was just spicy enough.  I’m sad to say that I really, really like them.

We were snowed in a couple weekends ago with a random Palm Sunday snow storm.  We got 14 inches – crazy, huh? It’s amazing how much 14 inches of snow weighs and how hard it is to move.  I’m just not made for these conditions.  Anyway… While we were hunkered down, all I could think about was a chicken quesadilla from Taco Bell.  Now, I haven’t eaten at Taco Bell in a while, so it was a bit random.  Absence (or not being able to obtain it) makes the heart grow fonder.  So, I took to the computer to see if I could figure something out.  And, wouldn’t you know it?  I found the recipe for the secret sauce! Jackpot!  I whipped these up during our snow day and kicked my craving in the tukas.

Knockoff Taco Bell Quesadilla

Servings = 4

Weight Watchers Points+ = 9

Sauce Ingredients:

  • 1/4 C light mayo
  • 1 can jalapeno (need the jalapeno and the juice)
  • 3/4 tsp sugar
  • 1.2 tsp cumin
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp garlic powder
  • 1 pinch salt

Quesadilla Ingredients:

  • 4 Flour tortillas – Burrito size, I use the Mission Carb Balance
  • 4 chicken tenderloins
  • 2 Cups Mexican blend cheese, 2%


To make the sauce –

Mince the canned jalapeno or use a food processor to finely chop.  Mix the mayo, 2 teaspoons of the minced jalapeno, 2 teaspoons jalapeno juice from the can, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt.  Store in a container and chill for at least an hour to set.

To make the quesadillas –

Season the chicken with salt and pepper.  Grill until completely cooked.  Cut into strips.

In a hot skillet, lay one tortilla.  Sprinkle 1/2 cup of cheese on one side.  Arrange 1/4 of the chicken on top of the cheese.  Spread 1 Tbsp of the sauce on the other side of the tortilla.  Fold over and gently press with a spatula.  Cook until the cheese is melted.