Taco Bell Chicken Quesadilla

There’s something undeniably satisfying about biting into a perfectly melted Taco Bell Chicken Quesadilla, with its blend of gooey cheese and seasoned chicken folded into a crispy, grilled tortilla. While the drive-thru version hits the spot when you’re on the go, making these at home allows you to customize the flavors and enjoy them fresh off the griddle without leaving your kitchen.

This copycat recipe captures the essence of Taco Bell’s famous quesadilla, from the signature spice blend to that creamy jalapeño sauce that makes it so addictive. I’ve tested this recipe countless times to get it just right, and I’m excited to share my perfected version that many friends have sworn tastes even better than the original. Plus, you can make a batch for the whole family in less time than it takes to drive to Taco Bell and back!

Why I Love These

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

How To Make

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

These homemade Taco Bell Chicken Quesadillas offer a good balance of protein from the chicken and calcium from the cheese, making them more nutritionally complete than many fast food options. Each quesadilla provides a satisfying meal that will keep you full, though they are moderately high in calories and fat.

To create a lighter version, you can use reduced-fat cheese and light sour cream in the sauce, or substitute Greek yogurt for the sour cream entirely. Using whole wheat tortillas adds fiber, while increasing the chicken proportion improves the protein-to-carb ratio.

This recipe contains common allergens including dairy and wheat. For a gluten-free option, substitute corn tortillas or gluten-free flour tortillas. Those with dairy sensitivities can use dairy-free cheese alternatives and vegan sour cream, though the texture and melt will differ slightly from the original.

Tips & Variations

Ways To Serve Them

• Pair with Mexican rice and refried beans for a complete Taco Bell-inspired meal at home
• Serve with a side of fresh pico de gallo and guacamole for bright, fresh contrast
• Cut into smaller pieces and serve as an appetizer with sour cream and salsa for dipping
• Add a simple side salad with cilantro-lime dressing to balance the richness of the quesadillas

Proper Storage

• Fridge: Allow quesadillas to cool completely before storing in an airtight container with parchment paper between layers to prevent sticking. They’ll keep well for up to 3 days.
• Freezer: These quesadillas freeze surprisingly well. Wrap each cooled quesadilla individually in aluminum foil, then place in a freezer bag. They’ll maintain quality for up to 2 months.
• Reheat: For best results, reheat refrigerated quesadillas in a dry skillet over medium-low heat for 2-3 minutes per side until crispy and heated through. From frozen, thaw overnight in the refrigerator first. Avoid microwaving if possible, as it makes the tortilla soggy, but if necessary, microwave on 50% power with a paper towel underneath to absorb moisture.

Taco Bell Chicken Quesadilla

Recipe by Home Kitchen Recipes

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There’s something undeniably satisfying about biting into a perfectly melted Taco Bell Chicken Quesadilla, with its blend of gooey cheese and seasoned chicken folded into a crispy, grilled tortilla. While…

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

Notes

• Prepare the jalapeño sauce up to 3 days ahead and store in the refrigerator to save time and enhance flavor development.
• For a spicier version, add diced fresh jalapeños or a dash of hot sauce to the chicken marinade, or increase the pickled jalapeños in the sauce.
• Create a vegetarian version by substituting the chicken with black beans and corn, or plant-based chicken alternatives for a similar protein texture.