The only fast food that I have truly ever enjoyed is Taco Bell. Mmmmm, love it! I don’t get to have it hardly ever now a days, but back in my youth it was always my choice meal at the mall’s food court or when traveling. And my favorite meals? Definitely a toss up between the chalupa and chicken quesadilla. Most of the time I couldn’t decide and would just end up getting one of each rather than a “meal” option.
Quesadillas are one of my favorite foods. Whenever I go out to eat at chains’ like Applebee’s or Chili’s I always opt for the quesadilla off their appetizer section as my meal. I can never make homemade quesadillas hold up quite to those standards though. Their queasdilla’s- Taco Bell’s in particular- have a much saucier filling. Mine always end up pretty dry, despite the loads of cheese I pile on. It has been my quest to make a chicken quesadilla that held up to the zesty sauciness of Taco Bell’s for a long time now and I have finally hit the jackpot!
This recipe was taken from the Enchilada Dip Roll-ups that I made a while ago. I had a bunch of leftover filling and wasn’t sure what to do with it. Well, the lightbulb went off in my head and I knew that they would make the perfect chicken quesadilla! With the heat of the skillet the cream cheese, sour cream, and shredded cheese would melt into a delicious sauce, reminiscent of what Taco Bell uses. The actual taste is not spot on where the spices are concerned, but the texture- it’s pretty darn close! I don’t think I will make another chicken quesadilla any other way now : )
- 1 (8 ounce) block cream cheese, softened
- 1 (8 ounce) container sour cream
- 1 Tb plus 1½ tsp chile powder
- 1 tsp cumin
- 1 tsp garlic powder (or 1 clove finely minced/pressed)
- 1 tsp salt
- ¼ tsp ground coriander
- pinch cayenne pepper, optional
- 2 cups shredded Mexican cheese blend
- 3 chicken breasts, cooked and shredded (or cut into tiny chunks), about 2-3 cups worth
- 1 (10 ounce) can Rotel tomatoes with green chiles, drained
- 1 package burrito sized flour tortillas
- spray oil or butter
- Beat the cream cheese in medium bowl until smooth and well softened.
- Mix in sour cream until well blended.
- Add spices, then cheese and chicken (eyeball the amount of chicken- you don’t want the mixture too loose or too dry, it should have a nice spreadable consistency).
- Add Rotel.
- Heat a skillet over medium heat. Grease pan with either spray oil or butter. Fill half a tortilla with about ⅓ cup chicken mixture. Fold tortilla over and place in skillet. Toast each side until golden brown, about 2 minutes per side. Serve warm!