Taco Bell Chicken Quesadilla
If you love the Taco Bell chicken quesadilla, this recipe is for you! This copycat recipe is loaded with tender chicken, melty cheese, and creamy jalapeno sauce for the perfect lunch or dinner.
Servings: 1 quesadilla
Ingredients
- 1 large, burrito-sized flour tortilla low carb or gluten free tortillas work as well
- 1 tablespoon butter unsalted
- 2 tablespoons Creamy Jalapeno Sauce
- 1/3 cup shredded cheese I used a 3-cheese Mexican blend
- 2/3 cooked, sliced chicken
Instructions
- Spread the jalapeno sauce evenly over the tortilla, leaving a little space around the edge so that it doesn’t spill out during cooking. Sprinkle cheese over the sauce, then place the chicken on half the tortilla in a single layer.
- Melt butter in a large skillet on medium heat, then add the prepared tortilla. Allow it to cook for 5-6 minutes. Once it’s golden brown, flip the meatless side over to cover the chicken. Flip and cook until both sides are perfectly toasted to a beautiful golden brown.
Notes
When made with a La Banderita large 10" Carb Counter tortilla, each quesadilla has 6.3 net carbs.
Nutrition
Serving: 1 quesadilla (calculated with La Banderita 10" Carb Counter tortilla) | Calories: 448kcal | Carbohydrates: 19.1g | Protein: 48.4g | Fat: 23.9g | Cholesterol: 160.5mg | Sodium: 930.7mg | Fiber: 12.8g | Sugar: 1.2g