Chicken Quesadillas
My take on Taco Bell's delicious menu item! My son and I decided to try to make them at home...delicious!
My take on Taco Bell's delicious menu item! My son and I decided to try to make them at home...delicious!
- Carbohydrate 37.379001804683 g
- Cholesterol 61.865 mg
- Fat 19.0564166666667 g
- Fiber 2.3879191927934 g
- Protein 22.56875 g
- Saturated Fat 6.622675 g
- Serving Size 1 1 Serving (139g)
- Sodium 729.021715642496 mg
- Sugar 34.9910826118896 g
- Trans Fat 3.72806666666667 g
- Calories 417 calories
Step-by-step
- Heat cooked, shredded chicken in pan along with taco seasoning and water according to seasoning packet directions.
- On a griddle or large skillet, lightly brown a flour tortilla.
- Add some of the chicken to the central part of the tortilla, top that with a tablespoon or two of ranch dressing and then with some cheese.
- Fold the tortilla over mixture and flip so cheese melts inside.
- Remove from skillet and cut the quesadilla into wedges.
- Serve.
- Repeat with another tortilla until all are made.
- Depending on how much filling you put into each one, this recipe can make a few more than the 6 noted.
Standard street tacos rely on corn tortillas and fresh salsa for brightness, but this preparation leans into the rich, melty comfort of a griddled flour wrapper. Managing thermal energy during assembly prevents burning while ensuring the interior binds correctly. Shredded poultry absorbs spice blends more effectively when warm, so simmer the meat mixture thoroughly before it meets the dairy.
- Preheat the cast-iron skillet or griddle to medium-low heat, approximately 375 degrees Fahrenheit, to allow the tortilla to brown evenly without scorching before the interior melts.
- Grate blocks of cojack cheese manually rather than using pre-bagged varieties; the absence of cellulose coatings yields a smoother, stretchier melt.
- Apply the ranch dressing in a thin, controlled stripe directly onto the protein rather than coating the entire tortilla surface, which prevents the dough from becoming soggy.
- Press down gently on the folded tortilla with a heavy spatula after flipping to ensure maximum contact with the cooking surface.
Adjusting proportions for larger groups is straightforward by scaling the meat and cheese linearly while cooking individual portions sequentially. Keeping assembled units warm in a 200 degree oven maintains crispness while the remaining batches finish on the stove.
