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