This copycat Taco Bell chicken quesadilla is the perfect blend of tender, seasoned chicken, gooey melted cheese, and a creamy, spicy sauce. Toasted to perfection in a flour tortilla, it’s an easy way to recreate the iconic fast-food favorite at home.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, it’s perfect for busy weeknights.
- Customizable: Adjust the spice level and ingredients to suit your preferences.
- Budget-Friendly: Skip the drive-thru and make multiple servings at a fraction of the cost.
- Crowd-Pleaser: Great for parties, lunches, or dinner for the family.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Quesadilla Sauce:
- mayonnaise
- sour cream
- taco seasoning
- paprika
- cayenne pepper
- garlic powder
- sugar
For the Quesadilla:
- cooked chicken breast (shredded or chopped)
- shredded Mexican cheese blend (or cheddar and Monterey Jack)
- large flour tortillas
- butter or oil, for cooking
Directions
- Prepare the Quesadilla Sauce:
In a small bowl, mix mayonnaise, sour cream, taco seasoning, paprika, cayenne pepper, garlic powder, and sugar until smooth. Set aside. - Assemble the Quesadillas:
Spread about 1 tablespoon of the prepared sauce onto one side of each tortilla. Divide the chicken and cheese evenly over two tortillas. Top with the remaining tortillas, ensuring the sauce side faces down. - Cook the Quesadillas:
Heat a skillet over medium heat with a small amount of butter or oil. Place one quesadilla in the skillet and cook for 2–3 minutes per side until the cheese is melted and the tortilla is golden and crispy. Repeat with the second quesadilla. - Serve:
Cut the quesadillas into quarters and serve immediately. Add extra sauce on the side if desired.
Servings and Timing
- Servings: Makes 2 quesadillas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Protein Swap: Use grilled steak, shredded pork, or roasted vegetables instead of chicken.
- Cheese Options: Substitute pepper jack, mozzarella, or any cheese you love.
- Tortilla Choices: Try whole wheat, spinach, or gluten-free tortillas for a twist.
- Spice Level: Adjust the cayenne or add chopped jalapeños for extra heat.
- Add-ons: Include extras like sautéed onions, bell peppers, or a dollop of guacamole.
Storage/Reheating
- Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until crispy and warmed through. Alternatively, use an oven set to 350°F for about 10 minutes. Avoid microwaving, as it can make the tortilla soggy.
FAQs
How can I make the sauce less spicy?
Reduce or omit the cayenne pepper for a milder flavor.
Can I use rotisserie chicken?
Yes, rotisserie chicken works great and saves time.
What’s the best cheese for quesadillas?
A Mexican cheese blend or a mix of cheddar and Monterey Jack melts perfectly.
Can I make this ahead of time?
You can prepare the sauce and assemble the quesadillas in advance. Cook them just before serving for the best texture.
What should I serve with chicken quesadillas?
Serve with salsa, guacamole, sour cream, or a side salad.
Can I freeze quesadillas?
Yes, assemble them without cooking, wrap tightly, and freeze for up to 2 months. Cook directly from frozen when ready to eat.
How do I prevent soggy quesadillas?
Ensure the skillet is hot and don’t overfill the tortillas.
What if I don’t have taco seasoning?
Use a mix of chili powder, cumin, paprika, and onion powder as a substitute.
Can I bake the quesadillas instead of frying?
Yes, bake at 375°F for about 8–10 minutes, flipping halfway through.
Is this recipe gluten-free?
Use gluten-free tortillas to make the recipe gluten-free.
Conclusion
Recreate the deliciousness of Taco Bell’s chicken quesadilla in your own kitchen with this simple, customizable recipe. Whether you’re cooking for a quick lunch, a satisfying dinner, or a snack, this copycat quesadilla is sure to be a hit. Enjoy the flavors of fast food without ever leaving your home!
Print
Taco Bell Chicken Quesadilla Copycat Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minute
- Yield: 2 quesadillas 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican-American
Description
Recreate the iconic Taco Bell chicken quesadilla at home! This copycat recipe features tender chicken, a gooey cheese blend, and a creamy, spicy quesadilla sauce, all toasted to perfection in a flour tortilla. It’s an easy and delicious way to enjoy your favorite fast-food meal in your own kitchen!
Ingredients
For the Quesadilla Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon taco seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sugar
For the Quesadilla:
- 1 cup cooked chicken breast, shredded or chopped
- 1 cup shredded Mexican cheese blend (or cheddar and Monterey Jack)
- 4 large flour tortillas
- 2 tablespoons butter or oil, for cooking
Instructions
- Make the Quesadilla Sauce:
- In a small bowl, whisk together mayonnaise, sour cream, taco seasoning, paprika, cayenne pepper, garlic powder, and sugar until smooth. Set aside.
- Assemble the Quesadillas:
- Spread 1 tablespoon of the quesadilla sauce on one side of each tortilla.
- Evenly distribute the shredded chicken and cheese on two tortillas.
- Place the remaining tortillas on top, with the sauce side facing down.
- Cook the Quesadillas:
- Heat a skillet over medium heat and add a bit of butter or oil.
- Cook each quesadilla for 2-3 minutes on each side until golden brown and the cheese is fully melted.
- Serve:
- Slice each quesadilla into quarters and serve warm with extra sauce on the side if desired.
Notes
- For extra flavor, marinate the chicken in taco seasoning before cooking.
- Add jalapeños or diced onions for a spicy, crunchy twist.
- Use a nonstick skillet for easier flipping.
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