HOW TO MAKE CHICKEN QUESADILLAS LIKE TACO BELL RECIPES

Steps:

• Make sauce: in a medium bowl, whisk together mayo, jalapeño juice, minced jalapeños, garlic powder, cumin, paprika, and cayenne. Season with kosher salt.  To another medium bowl, add chicken. Toss chicken with half of the quesadilla sauce. Set the rest aside for dipping. In a large skillet over medium-high heat, add a flour tortilla. Top with 2 slices of American cheese and ½ cup chicken, then sprinkle with ½ cup Monterey Jack. Place second tortilla on top. Cook until the bottom tortilla is golden, about 2 minutes, then flip and cook until the second tortilla is golden and the cheese has melted, about 2 more minutes. Repeat process with remaining ingredients to make 3 more quesadillas. Slice into wedges and serve warm with remaining sauce for dipping.

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.