Taco Bell Chicken Quesadilla Dupe *

 Creamy Jalapeno Sauce:

1/4 cup mayo
1/4 cup ranch dressing
2 garlic cloves, minced
1/2 Tbsp hot sauce
1/2 Tbsp pickled jalapeno juice
1 Tbsp taco sauce, whatever your heat preference
1/2 cup drained sliced pickled jalapeno
1 Tbsp lime juice
1 tsp white vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp salt

Chicken Filling:

2 Tbsp avocado oil

1 pound boneless skinless chicken breast, cut into 1/2 inch cubes

1 tsp salt

1/4 tsp black pepper

1/2 tsp ground cumin

1 tsp chili powder

Quesadilla:

2 Tbsp avocado oil

4 burrito size tortillas

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterey jack cheese

Make the creamy jalapeno sauce.  In a blender, combine all ingredients.  Blend until completely smooth.  Set aside.  

Make the chicken filling.  In a large skillet, heat the avocado oil over med-high heat.  When the skillet is hot, add the diced chicken and spices.  Toss to combine.  Cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through (about 5-7 minutes).  Transfer to a plate and set aside.  

Prepare the quesadillas, one at a time.  Heat 1/2 Tbsp avocado oil over med-heat.  Lay the tortilla in the oil and quickly fry on each side until flexible and easy to fold, about 20-30 seconds on each side.  Spread about 1/4 cup of the jalapeno sauce over tortilla, ensuring sauce reaches the edges.  On half of the tortilla, add 1/3 cup of the chicken, 1/3 cup cheddar and 1/3 cup Monterey jack.  Gently fold the tortilla in half to form a quesadilla.  Cook until golden brown on one side, about 2-3 minutes.  Using a large spatula, carefully flip the quesadilla and cook on the other side until golden brown, another 2-3 minutes.  Repeat quesadilla preparation until all are cooked. Using a pizza cutter, cut each into 3-4 triangles.  

Serves 4