If you’re a fan of Taco Bell’s famous Chicken Quesadilla, you’re in for a treat! Today, I’m sharing an easy recipe to recreate this cheesy, flavorful dish at home. Not only does it taste just like the original, but it’s also healthier and made with simple ingredients you probably already have in your kitchen.
Plus, I’ve included a copycat recipe for Taco Bell’s Jalapeño Sauce, so you’ll feel like you’re dining out without leaving your house. Let’s get started!
Why You’ll Love This Recipe:
- Quick & Easy: Ready in just 25 minutes, perfect for busy weeknights or a quick snack.
- Customizable: Use store-bought rotisserie chicken or cook your own for a personalized touch.
- Packed with Flavor: The creamy jalapeño sauce takes this quesadilla to the next level.
- Healthier Alternative: Homemade means fewer processed ingredients and more control over what goes into your food.
Ingredients You’ll Need
For The Taco Bell Jalapeño Sauce:
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tbsp pickled jalapeño juice (from the jar of pickled jalapeños)
- 3 tbsp pickled jalapeños, minced
- 1 clove garlic (or 1 tsp garlic powder)
- 2 tsp cumin
- 2 tsp smoked paprika
- ½ tsp cayenne powder
- Salt and pepper to taste
For The Chicken Quesadillas:
- 8 medium flour tortillas (store-bought or homemade)
- 4 cups shredded rotisserie chicken (or cooked chicken)
- 4 cups shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended)
How to Make Taco Bell Chicken Quesadilla
Step 1: Make the Jalapeño Sauce
In a small bowl, combine mayonnaise, sour cream, pickled jalapeño juice, minced jalapeños, garlic, cumin, smoked paprika, cayenne powder, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasonings as needed. This sauce is the secret to replicating that signature Taco Bell flavor!
Step 2: Prepare the Chicken
If you’re using rotisserie or leftover chicken, shred it using two forks or your hands. Toss the shredded chicken with part or all of the jalapeño sauce in a medium bowl until well-coated and creamy. Save any extra sauce for dipping later!
Optional: If you prefer to cook your own chicken, heat 1 tbsp of butter or oil in a skillet over medium-high heat. Add 1 lb boneless, skinless chicken breasts or thighs. Season with 1½ tsp paprika, 1 tsp cumin, ¼ tsp dried oregano, salt, and pepper. Cook for 5-6 minutes on one side, then flip and cook for another 2-3 minutes until fully cooked. Shred the chicken once it’s cool enough to handle.
Step 3: Assemble the Quesadillas
Heat a skillet over medium heat. Place one tortilla in the skillet and sprinkle a generous layer of shredded cheese on top. Add a layer of the prepared chicken mixture, followed by another layer of cheese. Top with a second tortilla.
Step 4: Cook the Quesadillas
Cook the quesadilla until the bottom tortilla is golden brown (about 1 minute). Carefully flip it over and cook the other side until golden and the cheese is melted (another 30-60 seconds). Repeat with the remaining tortillas to make all four quesadillas.
Step 5: Slice & Serve
Slice each quesadilla into wedges and serve immediately while the cheese is still gooey and melty. Pair with extra jalapeño sauce for dipping and enjoy!
Tips for Success
- Cheese Options: If you can’t find a pre-made cheese blend, mix Monterey Jack, Mozzarella, and American Cheese yourself. Gouda or Cheddar also work well!
- Customize Your Heat Level: Adjust the amount of cayenne powder and pickled jalapeños in the sauce to suit your spice preference.
- Fresh Tortillas: If you have time, try making your own flour tortillas for an even better flavor and texture.
FAQs
Can I Make These Ahead of Time?
I don’t recommend making quesadillas ahead of time since they’re best enjoyed hot when the cheese is fresh and melty. However, you can prepare the chicken and sauce in advance to save time.
How Do I Store Leftovers?
If you have leftover quesadillas, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat, warm them in a skillet over medium heat until hot. Be aware that reheating may cause some of the sauce to leak out.
Can I Freeze These?
Quesadillas don’t freeze well due to the creamy sauce and cheese. It’s best to make them fresh when you’re ready to eat.
Final Thoughts
This homemade Taco Bell Chicken Quesadilla recipe is a game-changer! It’s cheesy, flavorful, and so easy to make that you’ll never need to hit the drive-thru again. Whether you’re whipping them up for dinner, game day snacks, or a quick lunch, these quesadillas are sure to be a hit with everyone at your table.
So grab your ingredients and give this recipe a try—you won’t regret it! Let me know in the comments how yours turned out or if you customized it in any way. Happy cooking!
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 quesadillas
Print
Taco Bell Chicken Quesadilla
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas 1x
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: American, Mexican
- Diet: Halal
Description
Make Taco Bell Chicken Quesadilla at home in just 5 steps! This recipe includes a copycat Homemade Taco Bell Jalapeño Sauce so you can feel like you’re at Taco Bell without leaving your kitchen. Cheesy, melty, and packed with flavor, this chicken quesadilla is so good—and healthier than the original!
Ingredients
For The Taco Bell Jalapeño Sauce:
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 3 tbsp (45 ml) pickled jalapeño juice (from the pickled jalapeños)
- 3 tbsp (15 g) pickled jalapeños, minced
- 1 clove garlic (or 1 tsp garlic powder)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cayenne powder
- Salt and pepper, to taste
For The Chicken Quesadillas:
- 8 medium flour tortillas
- 4 cups (800 g) shredded rotisserie chicken*
- 4 cups (460 g) shredded cheese blend (Monterey Jack, American cheese, and Mozzarella recommended; or substitute with Gouda or Cheddar)
Instructions
Make the Jalapeño Sauce:
In a small bowl, mix mayonnaise, sour cream, pickled jalapeño juice, pickled jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper until fully combined. Taste and adjust seasoning if needed.
Prepare the Chicken:
If using rotisserie or leftover chicken, shred it using two forks or your hands. Add the shredded chicken and part or all of the jalapeño sauce to a medium bowl. Mix until creamy and well coated. Save remaining sauce for dipping if desired.
Assemble the Quesadillas:
Heat a skillet over medium heat. Place one tortilla in the skillet, add a layer of cheese, a layer of the chicken mixture, another layer of cheese, and top with another tortilla. Cook for about 1 minute or until golden underneath, then flip and cook for another 30–60 seconds until golden again.
Repeat:
Repeat the process with the remaining tortillas and filling.
Serve:
Slice quesadillas into wedges and serve hot. Enjoy with extra jalapeño sauce on the side!
Notes
To Cook Your Own Chicken:
Add 1 tbsp of butter or oil to a medium skillet over medium-high heat. Add 1 lb (450 g) boneless, skinless chicken. Season with 1½ tsp paprika, 1 tsp cumin, 1/4 tsp dried oregano, salt, and pepper. Cook for 5–6 minutes, flip, and cook another 2–3 minutes until done.
Make-Ahead Instructions:
Not recommended—best served fresh and melty.
Storing Instructions:
Store leftovers in the refrigerator for 1–2 days. Reheat in a skillet over medium heat until warmed through. Some sauce may melt and leak out.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 590 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 105 mg
Leave a Comment