Taco Bell Chicken Quesadilla

There’s something irresistibly comforting about a Taco Bell Chicken Quesadilla – that perfect combination of melty cheese, seasoned chicken, and that signature creamy jalapeño sauce all wrapped in a toasty tortilla. But what if I told you that you could recreate this fast-food favorite right in your own kitchen, with fresher ingredients and for a fraction of the cost?

This copycat recipe captures all the flavors you crave but elevates them with homemade touches. The secret lies in the special sauce and perfectly seasoned chicken that brings that unmistakable Taco Bell flavor profile right to your dinner table. Whether you’re miles from the nearest Taco Bell or just want to satisfy your craving without leaving home, this recipe has got you covered.

Why You’ll Love This

• Restaurant-quality taste with simple, everyday ingredients you probably already have
• Customizable heat level – make it as mild or spicy as your family prefers
• Ready in about 45 minutes from start to finish – perfect for weeknight dinners
• Kid-friendly but sophisticated enough for adults to enjoy too
• Leftovers (if there are any!) reheat beautifully for lunch the next day

Ingredients

• ¼ cup mayonnaise
• 2 teaspoons minced pickled jalapeños
• 2 teaspoons pickled jalapeño juice (from the jar)
• ⅔ teaspoon sugar
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon garlic powder
• 1 dash salt
• 2 boneless, skinless chicken breasts
• 1 tablespoon cooking oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 burrito-size flour tortillas
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 slices American cheese, torn into pieces

Instructions

1. In a small bowl, combine all sauce ingredients: mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Mix thoroughly until smooth and well blended. Cover and refrigerate until ready to use. This sauce can be made ahead and stored in the refrigerator for up to a week.
2. Heat the oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Add the chicken to the hot skillet and cook for about 5-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Remove from heat and let rest for 5 minutes on a cutting board.
3. After the chicken has rested, slice it into thin strips across the grain. This will ensure the chicken is tender in the quesadilla. If the strips are long, cut them into bite-sized pieces for easier eating.
4. Heat a large skillet or griddle over medium heat. The surface should be hot but not smoking. You'll want a flat cooking surface large enough to fit a folded tortilla comfortably.
5. Place one flour tortilla on the heated cooking surface. On one half of the tortilla, evenly sprinkle ¼ cup of cheddar cheese, ¼ cup of Monterey Jack cheese, and quarter of the American cheese pieces. Distribute one-quarter of the sliced chicken evenly over the cheese layer.
6. Spread approximately 1 tablespoon of the prepared creamy jalapeño sauce on the empty half of the tortilla. Fold this sauce-covered half over the cheese and chicken half to create a half-moon shape. Press down lightly with a spatula to help seal.
7. Cook the quesadilla for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook the other side for an additional 2-3 minutes until similarly golden and the cheese inside is completely melted.
8. Remove the cooked quesadilla to a cutting board and repeat the assembly and cooking process with the remaining ingredients to make a total of 4 quesadillas. Let each quesadilla rest for about 1 minute before cutting into three triangular wedges.
9. Serve the quesadillas immediately while hot and crispy. Optionally, accompany with additional sides like sour cream, guacamole, or salsa for dipping.

Tips & Variations

• For extra-authentic flavor, marinate the chicken in the taco seasoning for 30 minutes before cooking
• Make it vegetarian by substituting the chicken with sautéed bell peppers, onions, and black beans
• The sauce can be made up to 3 days ahead and stored in the refrigerator
• For a spicier version, add more pickled jalapeños or a dash of hot sauce to the creamy sauce
• Use a pizza cutter for clean, easy quesadilla slices
• For a lower-carb option, use smaller tortillas and make mini quesadillas

Serving Suggestions

These quesadillas are delicious on their own, but they really shine when served with the right accompaniments. Set up a little DIY quesadilla bar with small bowls of sour cream, guacamole, pico de gallo, and extra creamy jalapeño sauce. A simple side salad with cilantro-lime dressing or Mexican rice makes this a complete meal.

For a fun family dinner, pair these quesadillas with virgin margaritas or horchata for the kids and the real deal for the adults!

Notes

• Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days
• Reheat in a dry skillet over medium heat for 2-3 minutes per side to maintain crispiness
• You’ll know the quesadilla is ready to flip when the cheese starts to melt and the bottom is golden brown
• Let quesadillas rest for a minute before cutting to prevent the filling from oozing out

FAQs

Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken works great in this recipe. Just shred it and toss with the taco seasoning before adding to the quesadilla.

How do I keep my quesadillas from getting soggy?
Make sure your skillet is hot before adding the quesadilla, and don’t overload with sauce. Also, let them rest on a wire rack instead of a plate after cooking.

Can I freeze these quesadillas?
Yes! Assemble them but don’t cook. Freeze with parchment paper between each one, then cook from frozen, adding a few extra minutes to the cooking time.

What’s the best cheese to use?
A Mexican blend works best, but you can also use a combination of monterey jack and cheddar for that authentic Taco Bell flavor and melt.

Taco Bell Chicken Quesadilla

Recipe by Feel Tasty

🖨️ Print📌 Pin

There’s something irresistibly comforting about a Taco Bell Chicken Quesadilla – that perfect combination of melty cheese, seasoned chicken, and that signature creamy jalapeño sauce all wrapped in a toasty…

Servings4

Prep15 min

Cook5 min

Calories580 kcal

Ingredients

• ¼ cup mayonnaise
• 2 teaspoons minced pickled jalapeños
• 2 teaspoons pickled jalapeño juice (from the jar)
• ⅔ teaspoon sugar
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon garlic powder
• 1 dash salt
• 2 boneless, skinless chicken breasts
• 1 tablespoon cooking oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 burrito-size flour tortillas
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 slices American cheese, torn into pieces

Steps

1. In a small bowl, combine all sauce ingredients: mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Mix thoroughly until smooth and well blended. Cover and refrigerate until ready to use. This sauce can be made ahead and stored in the refrigerator for up to a week.
2. Heat the oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Add the chicken to the hot skillet and cook for about 5-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Remove from heat and let rest for 5 minutes on a cutting board.
3. After the chicken has rested, slice it into thin strips across the grain. This will ensure the chicken is tender in the quesadilla. If the strips are long, cut them into bite-sized pieces for easier eating.
4. Heat a large skillet or griddle over medium heat. The surface should be hot but not smoking. You'll want a flat cooking surface large enough to fit a folded tortilla comfortably.
5. Place one flour tortilla on the heated cooking surface. On one half of the tortilla, evenly sprinkle ¼ cup of cheddar cheese, ¼ cup of Monterey Jack cheese, and quarter of the American cheese pieces. Distribute one-quarter of the sliced chicken evenly over the cheese layer.
6. Spread approximately 1 tablespoon of the prepared creamy jalapeño sauce on the empty half of the tortilla. Fold this sauce-covered half over the cheese and chicken half to create a half-moon shape. Press down lightly with a spatula to help seal.
7. Cook the quesadilla for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook the other side for an additional 2-3 minutes until similarly golden and the cheese inside is completely melted.
8. Remove the cooked quesadilla to a cutting board and repeat the assembly and cooking process with the remaining ingredients to make a total of 4 quesadillas. Let each quesadilla rest for about 1 minute before cutting into three triangular wedges.
9. Serve the quesadillas immediately while hot and crispy. Optionally, accompany with additional sides like sour cream, guacamole, or salsa for dipping.

Nutrition (per serving)

• Calories: 580 kcal