Y’all, I’m one of those “Skip to Recipe” kinds of people. So, since you’re here I’d like to assume (a bit presumptuously, I’ll admit) that you’re like I am most days and quickly searching — between running kids to practices, doing school work, finding that lost cleat and missing football that must’ve grown legs.. again — for an easy recipe that’ll please everyone in your fam and won’t require spending a lot of time or money in the process.
I’m glad you stopped by because here it is! Without further ado, I give you one of my family’s favorite recipes, of all time. No kidding.
*COPYCAT TACO BELL CHICKEN QUESADILLAS*
INGREDIENTS:
- 1 packet chicken taco seasoning mix
- 1 package fajita sized flour tortillas (20 count)
- 2 cans (12.5 oz. Each) premium chunk chicken breast, drained
- 1 bottle Taco Bell Creamy Chipotle Sauce
- 1 package Mexican (Fiesta) style shredded cheese
Optional Toppings:
- sour cream
- shredded lettuce
- sautéed peppers/onions
- diced tomatoes
DIRECTIONS:
1. Open/drain both cans of chicken breast. Pour into pan along with chicken taco seasoning mix and the amount of water it says to add on the back of the packet (this may vary depending on the brand). Heat on med/high until chicken has a slightly browned appearance.
2. UPDATED VERSION: (Instead of browning in a skillet)
-Preheat oven to 425°
-Prior to assembling quesadillas, brush BOTH sides of each tortilla with Extra Virgin Olive Oil (EVOO)
-Assemble quesadillas per directions below.
To put quesadillas together, take one tortilla and spread a thin layer of chicken on top. Add 1/4 cup cheese, spreading evenly, and squeeze desired amount of creamy chipotle sauce onto quesadilla. Top with a second tortilla.
3. If baking in oven… Bake for 8 minutes, flip over and bake for an additional 3 minutes, or until tortillas are browned and crispy.
-OR-
ORIGINAL VERSION:
Heat a skillet on medium/high. Once heated, place the quesadilla in and cook until browned on each side and cheese is melted, approximately 2-3 minutes. Watch carefully to ensure the tortillas don’t burn. Make the next quesadilla while one is cooking in skillet.
4. Once browned on both sides and cheese is melted, transfer quesadilla to a cutting surface and use a pizza cutter to slice into 2 to 4 pieces. Move to a plate and if desired, top with sour cream, shredded lettuce, sautéed peppers/onions, etc. Serve and enjoy!
Recipe makes approximately 10 quesadillas.
Wondering what sides might compliment this recipe?
I like to make either Spanish style rice or refried beans to go along with these delicious, copycat chicken quesadillas.
I hope your family enjoys them as much as mine does! It’s a go-to meal that I know everyone will eat. Now that’s a winning recipe in my book!
The Log Farmhouse 