Taco Bell Chicken Quesadilla Copycat

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 15 minutes.
• Budget-Friendly – No need to spend extra money at the drive-thru.
• Customizable – Adjust the spice level, add extra toppings, or swap ingredients to your liking.

Ingredients

For the Quesadilla Sauce:

• ½ cup mayonnaise
• 1½ tablespoon pickled jalapeños, minced
• 1½ tablespoon pickled jalapeño juice
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Quesadilla:

• 1 lb chicken breast or thighs (cooked and shredded)
• 1 tablespoon olive oil
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar, mozzarella, or a blend)
• Nonstick cooking spray

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Quesadilla Sauce

In a small bowl, mix together the mayonnaise, minced jalapeños, jalapeño juice, cumin, chili powder, paprika, garlic powder, red pepper flakes, salt, and black pepper. Stir well and set aside.

2. Cook the Chicken

• Heat olive oil in a pan over medium heat.
• Add the chicken and season with a pinch of salt and pepper.
• Cook until golden and fully cooked through. Let cool slightly, then shred or slice thinly.
• Toss the chicken with about half of the quesadilla sauce.

3. Assemble the Quesadilla

• Spray a large skillet with nonstick spray and place one tortilla in the pan over medium-low heat.
• Sprinkle ½ cup of shredded cheese evenly over half the tortilla.
• Spread the chicken mixture over the cheese.
• Add another ½ cup of cheese on top and fold the tortilla in half.

4. Cook the Quesadilla

• Cook for 2-3 minutes per side, pressing down gently until the tortilla is golden brown and crispy.
• Repeat with the remaining tortillas.

5. Serve

• Let the quesadillas cool slightly before slicing into wedges.
• Serve with extra sauce, sour cream, salsa, or guacamole.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Spicy Kick: Add extra jalapeños or a drizzle of hot sauce.
• Vegetarian: Swap the chicken for sautéed mushrooms, bell peppers, or black beans.
• Cheese Choices: Try a mix of cheddar, pepper jack, or Monterey Jack for a different flavor.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap in foil and freeze for up to 3 months.
• Reheat: Warm in a skillet or air fryer for crispiness.

FAQs

1. Can I use store-bought quesadilla sauce?

Yes! But homemade tastes fresher and lets you control the spice level.

2. How do I make my quesadilla extra crispy?

Cook on low heat for a longer time and press down gently while cooking.

3. Can I bake these quesadillas instead of pan-frying?

Yes! Bake at 375°F for 10 minutes, flipping halfway through.

4. What’s the best cheese for quesadillas?

A blend of cheddar, mozzarella, and pepper jack melts well and adds great flavor.

5. Can I use rotisserie chicken?

Absolutely! It’s a great shortcut to save time.

6. How do I prevent the quesadilla from getting soggy?

Don’t overfill with sauce and cook on medium-low heat for crispiness.

7. Can I use whole wheat or gluten-free tortillas?

Yes, but gluten-free tortillas may be more fragile, so handle them carefully.

8. Can I air-fry the quesadilla?

Yes! Air-fry at 350°F for about 5 minutes per side.

9. What sides go well with this quesadilla?

Try chips and salsa, Mexican rice, or a fresh salad.

10. Can I make the sauce ahead of time?

Yes! Store in the fridge for up to a week in an airtight container.

Conclusion

This homemade Taco Bell Chicken Quesadilla is just as delicious as the original—if not better! With simple ingredients and a quick prep time, you can enjoy this cheesy, crispy delight whenever you crave it. Customize it to your taste, serve with your favorite dips, and enjoy a restaurant-quality meal at home!

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Taco Bell Chicken Quesadilla Copycat

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• Author: Ava
• Total Time: 15 minutes
• Yield: 4 Servings
• Diet: Gluten Free

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Description

Recreate the famous Taco Bell Chicken Quesadilla at home with this easy copycat recipe! Featuring tender, seasoned chicken, melted cheese, and a creamy jalapeño sauce, this homemade version is crispy, cheesy, and packed with flavor—perfect for a quick meal or snack.

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Ingredients

For the Quesadilla Sauce:

• ½ cup mayonnaise
• 1½ tbsp pickled jalapeños, minced
• 1½ tbsp pickled jalapeño juice
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp paprika
• 1 tsp garlic powder
• ½ tsp red pepper flakes (optional, for heat)
• ½ tsp salt
• ½ tsp black pepper

For the Quesadilla:

• 1 lb chicken breast or thighs (cooked and shredded)
• 1 tbsp olive oil
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar, mozzarella, or a blend)
• Nonstick cooking spray

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Instructions

• Prepare the Quesadilla Sauce:

  • In a small bowl, mix mayonnaise, minced jalapeños, jalapeño juice, cumin, chili powder, paprika, garlic powder, red pepper flakes, salt, and black pepper.
  • Stir well and set aside.

• Cook the Chicken:

  • Heat olive oil in a pan over medium heat.
  • Add chicken and season with a pinch of salt and pepper.
  • Cook until golden and fully cooked. Let cool slightly, then shred or slice thinly.
  • Toss chicken with half of the quesadilla sauce.

• Assemble the Quesadilla:

  • Spray a skillet with nonstick spray and place one tortilla in the pan over medium-low heat.
  • Sprinkle ½ cup of cheese over half the tortilla.
  • Spread the chicken mixture over the cheese.
  • Add another ½ cup of cheese on top and fold the tortilla in half.

• Cook the Quesadilla:

  • Cook for 2-3 minutes per side, pressing down gently until golden brown and crispy.
  • Repeat with remaining tortillas.

• Serve:

  • Let the quesadillas cool slightly before slicing into wedges.
  • Serve with extra sauce, sour cream, salsa, or guacamole.

Notes

• Spicy Kick: Add extra jalapeños or a drizzle of hot sauce.
• Vegetarian Option: Swap chicken for sautéed mushrooms, bell peppers, or black beans.
• Cheese Choices: Try cheddar, pepper jack, or Monterey Jack for variety.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican