How to make Taco Bell at Home | Shredded Mini Quesadilla

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with less fat.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell pepper

Banana peppers are milder and often less expensive.

Prepare tortillas and let them rest while prepping other ingredients.

Season chicken thighs heavily with salt and pepper.

Preheat a Dutch oven over medium heat and add enough oil to coat the bottom.

Add chicken thighs to the pan and let them sit until a nice crust forms, then flip to brown the other side.

Remove chicken from the pan after both sides are browned.

In the same pan, add chipotles, chicken bouillon, garlic powder, cumin, jalapeno pepper flakes, and onion powder, and fry for about 30 seconds.

Add enough water to cover the mixture, then add the chicken thighs and any collected juices.

Add soy sauce to the braise, cover, and let it simmer for about an hour.

While the chicken is braising, prepare the taco bell sauce and shred the cheese.

After about an hour, remove the chicken, let it rest, and shred it using hands to pick out any unwanted fat.

Assemble the quesadilla starting with a bed of shredded cheese, followed by shredded chicken, smoky sauce, and another layer of cheese.

Fold the quesadilla using either a burrito fold or a classic quesadilla fold.

Heat a cast iron pan over medium heat, add a thin layer of oil, and place the folded quesadilla in the pan.

Cook until crispy and brown on one side, then flip and cook the other side until melty.

Slice the quesadilla in half to reveal the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens