Copycat Taco Bell Chicken Quesadilla Recipe
Recreate Taco Bell’s famous chicken quesadilla at home with this easy and flavorful recipe. Featuring tender chicken, melty cheese, and the signature creamy jalapeño sauce, this copycat version delivers all the flavor you love without the drive-thru. Perfect for a quick lunch, dinner, or snack!
Why You’ll Love This Recipe
- Tastes just like the real thing with simple ingredients you can find at home.
- The creamy jalapeño sauce is packed with bold, zesty flavors.
- Easy to make in less than 30 minutes.
- Customizable—add more toppings, adjust spice levels, or make it your own.
- Perfect for meal prepping or feeding a crowd.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Large flour tortillas
- Cooked chicken breast (shredded or diced)
- Shredded cheese (Mexican blend or cheddar and Monterey Jack)
- Butter (for cooking)
For the Creamy Jalapeño Sauce:
- Mayonnaise
- Sour cream
- Pickled jalapeños (finely chopped)
- Jalapeño juice (from the jar)
- Garlic powder
- Paprika
- Cumin
- Salt
Directions
- Prepare the Creamy Jalapeño Sauce
In a small bowl, combine mayonnaise, sour cream, chopped pickled jalapeños, jalapeño juice, garlic powder, paprika, cumin, and a pinch of salt. Mix until smooth and set aside. - Assemble the Quesadillas
Lay a tortilla flat on a clean surface. Spread a thin layer of the creamy jalapeño sauce evenly over the tortilla. Add a generous handful of shredded cheese and a portion of the cooked chicken on one half of the tortilla. Fold the other half over to create a half-moon shape. - Cook the Quesadillas
Heat a skillet or griddle over medium heat and melt a small amount of butter. Place the folded quesadilla in the skillet and cook for 2–3 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining tortillas. - Slice and Serve
Once cooked, slice each quesadilla into triangles and serve with extra creamy jalapeño sauce, salsa, or guacamole on the side.
Servings and Timing
- Servings: 4 quesadillas
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Version: Add extra chopped jalapeños or a dash of hot sauce to the creamy jalapeño sauce.
- Vegetarian Option: Skip the chicken and load the quesadilla with sautéed peppers, onions, and black beans.
- Grilled Chicken: Use grilled chicken instead of shredded for added smoky flavor.
- Cheese Lovers: Experiment with different cheeses like Pepper Jack, mozzarella, or queso fresco.
- Low-Carb Option: Use low-carb tortillas or lettuce wraps instead of regular flour tortillas.
Storage/Reheating
- Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Keep the creamy jalapeño sauce separate.
- Reheating: Reheat in a skillet over medium heat for a few minutes on each side to restore crispness, or microwave for 30 seconds for convenience.
- Freezing: You can freeze cooked quesadillas individually wrapped in foil. Reheat directly from frozen in a skillet or oven.
FAQs
1. What type of chicken works best for this recipe?
Shredded rotisserie chicken, grilled chicken, or even leftover chicken breast all work great for this recipe.
2. Can I use a store-bought creamy jalapeño sauce?
Yes, store-bought sauces can be a convenient substitute, but homemade delivers the authentic Taco Bell flavor.
3. How do I prevent the quesadillas from getting soggy?
Use a light hand with the sauce and ensure your skillet is hot before cooking.
4. Can I make this recipe gluten-free?
Yes, simply use gluten-free tortillas to make the quesadillas gluten-free.
5. What sides go well with chicken quesadillas?
Serve them with tortilla chips, salsa, guacamole, refried beans, or a side salad.
6. Can I add veggies to the quesadilla?
Absolutely! Bell peppers, onions, or mushrooms make great additions.
7. Is there a dairy-free option for this recipe?
Use dairy-free cheese and substitute the mayo and sour cream with plant-based alternatives.
8. Can I make the sauce spicier?
Add more jalapeño juice, chili powder, or a pinch of cayenne pepper for extra heat.
9. What’s the best cheese for a gooey quesadilla?
A Mexican cheese blend or a mix of cheddar and Monterey Jack works best for a gooey, melty texture.
10. Can I meal prep this recipe?
Yes, you can pre-cook the chicken and prepare the sauce in advance. Assemble and cook the quesadillas when ready to serve.
Conclusion
This Copycat Taco Bell Chicken Quesadilla recipe is a game-changer for anyone who loves quick, flavorful, and satisfying meals. With its cheesy, zesty, and perfectly crisp layers, it’s just like the one you crave from the drive-thru—but better. Whether for a weeknight dinner or a party snack, these quesadillas are sure to be a hit with everyone. Try it out today and enjoy the deliciousness!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American
Description
Recreate Taco Bell’s famous chicken quesadilla at home with this easy and flavorful recipe! Juicy chicken, creamy jalapeño sauce, and melted cheese are packed into a perfectly crispy tortilla. It’s a quick, satisfying meal that’s even better than the drive-thru.
Ingredients
For the Quesadilla:
- 2 cups cooked chicken, shredded or chopped (grilled or rotisserie works great)
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
- 1 tablespoon butter or oil (for cooking)
For the Creamy Jalapeño Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon pickled jalapeño juice
- 2–3 pickled jalapeños, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder (optional for extra heat)
Instructions
- Prepare the Creamy Jalapeño Sauce:
- In a small bowl, whisk together mayonnaise, sour cream, pickled jalapeño juice, chopped jalapeños, cumin, smoked paprika, garlic powder, onion powder, and chili powder (if using). Adjust seasoning to taste and set aside.
- Assemble the Quesadillas:
- Lay a tortilla flat on a clean surface. Spread 1-2 tablespoons of the creamy jalapeño sauce evenly over half the tortilla.
- Add 1/2 cup of cooked chicken and 1/2 cup of shredded cheese on top of the sauce. Fold the tortilla in half to create a semicircle. Repeat with the remaining tortillas.
- Cook the Quesadillas:
- Heat a skillet or griddle over medium heat. Add a small amount of butter or oil to lightly coat the surface.
- Cook each quesadilla for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted.
- Slice and Serve:
- Remove from the skillet and let cool for 1 minute before slicing into wedges. Serve with extra creamy jalapeño sauce, salsa, or guacamole on the side.
Notes
- Use grilled or seasoned chicken for the most authentic flavor.
- If you don’t have pickled jalapeño juice, substitute with lime juice or vinegar for a tangy kick.
- For a crispier quesadilla, brush the outside of the tortilla with melted butter before cooking.
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