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
- 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
- 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.