TACO BELL CHICKEN QUESADILLA SAUCE RECIPES
TACO BELL CHICKEN SOFT TACO LOW FAT - TOP SECRET RECIPES
Taco Bell had very little luck with light menu items over the years. In 1983 the Mexican fast-food chain introduced Taco Light, a taco with a fried flour tortilla shell. But the fried flour tortilla that replaced the traditional corn tortilla only made the taco light in weight and color; not in fat or calories. The item was quickly discontinued. In 1995, the chain tried again with Light Line, a selection of several lower-fat menu items. Those items were also quickly nixed from the menu boards due to poor sales. When we cook at home, though, we often like to make a meal better on the waistline, especially if it takes no extra effort and the food still tastes good. This recipe will show you how to do just that: knock the fat way down—from ten grams to just two grams—without compromising flavor. Check it out. Find more of your favorite Taco Bell copycat recipes here. Nutrition Facts Serving size–1 taco Total servings–6 Calories per serving–172 (Original–213) Fat per serving–2g (Original–10g) Source: Low-Fat Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 1 hours 30 minutes0S
Prep Time 45 minutes0S
Cook Time 45 minutes0S
Number Of Ingredients 13
Nutrition Facts : Calories 172 calories
BEST COPYCAT TACO BELL QUESADILLA RECIPE - HOW TO MA…
Copycat Taco Bell Quesadilla from Delish.com is so close to the OG, it's scary.
Provided by Rian Handler
Categories low-cost low sugar nut-free 30-minute meals Sunday lunch weeknight meals comfort food main dish poultry
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 12
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.
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