CHICKEN QUESADILLAS

By porklion

Ingredients

• ALTERNATE SAUCE RECIPE:
• 1 (8 ounce) block cream cheese, softened
• 1 (8 ounce) container sour cream
• 1 Tb plus 1 1/2 tsp chile powder
• 1 tsp cumin
• 1 tsp garlic powder (or 1 clove finely minced/pressed)
• 1 tsp salt
• 1/4 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
• This is how to make the sauce.
• 1/4 Cup Mayonnaise
• 2 teaspoons minced jalapeno slices
• 2 teaspoons jalapeno juice
• 3/4 teaspoon sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• pinch of salt
• Mix together and chill for flavors to develop.
• That is the exact sauce recipe I found to taste EXACTLY like Taco Bell quesadillas. No cream cheese or sour cream needed. I think using those would make the sauce taste too rich IMO. I really liked the sauce recipe like this one and thought it was exact.

Preparation

Step 1

Instructions
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!