Craving a Taco Bell Chicken Quesadilla but want to make it at home? This copycat recipe delivers the same cheesy, creamy, and slightly spicy flavors, all while using fresh ingredients. With its perfectly seasoned chicken, melty cheese, and signature creamy jalapeño sauce, this quesadilla is just as delicious as the fast-food favorite—if not better!
Why You’ll Love This Recipe
- Tastes Just Like the Original: A perfect homemade version of Taco Bell’s famous quesadilla.
- Quick and Easy: Ready in under 30 minutes, making it a great weeknight meal.
- Customizable: Adjust the spice level, cheese blend, or protein to suit your taste.
- Budget-Friendly: Make multiple quesadillas at home for a fraction of the price.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Quesadilla:
- Chicken breast, cooked and sliced
- Large flour tortillas
- Shredded Mexican cheese blend (cheddar, Monterey Jack, and mozzarella)
- Butter or cooking spray (for toasting)
For the Creamy Jalapeño Sauce:
- Mayonnaise
- Sour cream
- Pickled jalapeños, finely chopped
- Jalapeño juice (from the jar)
- Garlic powder
- Onion powder
- Cumin
- Paprika
- Sugar
- Salt
Directions
1. Make the Creamy Jalapeño Sauce
- In a small bowl, mix mayonnaise, sour cream, chopped pickled jalapeños, jalapeño juice, garlic powder, onion powder, cumin, paprika, sugar, and salt.
- Stir well until smooth. Cover and refrigerate for at least 10 minutes to enhance the flavor.
2. Prepare the Chicken
- Season the cooked chicken breast with a pinch of salt and pepper (or your favorite taco seasoning). Slice it into thin strips.
3. Assemble the Quesadilla
- Heat a large skillet over medium-low heat and lightly grease with butter or cooking spray.
- Place a tortilla in the pan and spread a generous layer of creamy jalapeño sauce over one half.
- Add a layer of shredded cheese and then the sliced chicken.
- Fold the tortilla in half and press down slightly.
4. Cook Until Golden and Melty
- Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted.
- Remove from the pan and let it rest for 1 minute before slicing.
5. Serve and Enjoy
- Cut into wedges and serve hot with extra creamy jalapeño sauce for dipping.
Servings and Timing
- Servings: 2-4 quesadillas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spicy Version: Add extra jalapeños or a drizzle of hot sauce inside the quesadilla.
- Low-Carb Option: Use a low-carb tortilla or make a quesadilla bowl without the tortilla.
- Different Proteins: Swap chicken for steak, shrimp, or even grilled vegetables for a vegetarian version.
- Extra Crunch: Add a layer of crushed tortilla chips inside for extra texture.
Storage/Reheating
- Refrigeration: Store leftover quesadillas in an airtight container for up to 3 days.
- Freezing: Wrap each quesadilla in plastic wrap and freeze for up to 2 months. Thaw before reheating.
- Reheating: Warm in a skillet over medium heat or in the oven at 350°F for 5-7 minutes to maintain crispiness. Avoid microwaving, as it can make the tortilla soggy.
FAQs
1. What makes this quesadilla taste like Taco Bell’s?
The secret is in the creamy jalapeño sauce, which gives it that signature flavor.
2. Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut and works well in this recipe.
3. What’s the best cheese to use?
A blend of cheddar, Monterey Jack, and mozzarella mimics Taco Bell’s version best.
4. Can I make the sauce ahead of time?
Absolutely! The sauce can be made up to 5 days in advance and stored in the fridge.
5. How do I make a crispier quesadilla?
Cook over medium-low heat with a little butter, and don’t overcrowd the pan.
6. Can I make this quesadilla dairy-free?
Yes! Use dairy-free cheese and replace the mayo and sour cream with plant-based alternatives.
7. What can I serve with this quesadilla?
Try serving it with guacamole, salsa, sour cream, or a side of rice and beans.
8. Is this recipe gluten-free?
Use a gluten-free tortilla to make it gluten-free.
9. How can I make this quesadilla healthier?
Use whole wheat tortillas, low-fat cheese, and Greek yogurt instead of sour cream.
10. Can I air-fry this quesadilla?
Yes! Air-fry at 375°F for about 5 minutes, flipping halfway, for a crispy texture.
Conclusion
This Taco Bell Chicken Quesadilla Copycat recipe brings the fast-food favorite to your kitchen with fresh, flavorful ingredients. Whether you’re making it for a quick meal or meal prepping for later, it’s an easy and delicious option that everyone will love. Try it today and enjoy restaurant-quality quesadillas at home!
Print
Taco Bell Chicken Quesadilla Copycat
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 quesadillas (serves 2-4) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This homemade version of Taco Bell’s famous chicken quesadilla features a crispy tortilla filled with seasoned grilled chicken, a creamy jalapeño sauce, and plenty of melted cheese. It’s quick, easy, and just as delicious as the real thing!
Ingredients
For the Quesadilla
- 2 large flour tortillas
- 1 cup cooked & shredded chicken (grilled or rotisserie)
- 1 cup shredded Mexican blend cheese (or cheddar & Monterey Jack)
- 1 tablespoon butter (for cooking)
For the Creamy Jalapeño Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon pickled jalapeño juice
- 1 tablespoon finely chopped pickled jalapeños
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
Instructions
Make the Creamy Jalapeño Sauce
- In a small bowl, mix together mayonnaise, sour cream, jalapeño juice, chopped jalapeños, garlic powder, onion powder, smoked paprika, cumin, and salt.
- Stir until well combined and refrigerate for at least 10 minutes to enhance the flavor.
Assemble the Quesadilla
- Heat a skillet or griddle over medium heat.
- Place a tortilla on a flat surface and spread 2 tablespoons of the creamy jalapeño sauce evenly over half of it.
- Sprinkle ½ cup shredded cheese over the sauce, followed by ½ cup shredded chicken.
- Fold the tortilla in half to create a half-moon shape.
Cook the Quesadilla
- Melt ½ tablespoon butter in the skillet. Place the folded quesadilla in the pan and cook for 2-3 minutes per side, until golden brown and crispy.
- Repeat with the second quesadilla.
Serve & Enjoy!
- Cut each quesadilla into three wedges and serve with extra creamy jalapeño sauce for dipping. Enjoy!
Notes
- Shortcut: Use pre-cooked rotisserie chicken for quick prep.
- Spicier Version: Add a dash of hot sauce or extra jalapeños to the sauce.
- Extra Flavor: Try adding a sprinkle of taco seasoning to the chicken.
- Cheese Options: Use Pepper Jack for more spice or add a little cream cheese for a richer filling.