This incredible copycat Taco Bell quesadilla recipe tastes just like the original.
No, wait. Scratch that. It’s better!
If you’re a fan of the popular food chain, you’ll know just how sensational their chicken quesadilla is.
Filled with tender meat and tons of cheese, it’s pretty addictive. In fact, it’s so good, I could easily eat three in one sitting.
Apart from the meaty-cheesy filling, this copycat Taco Bell recipe also features a dreamy tangy and spicy sauce.
And let me tell you: that stuff is downright sinful!
Luckily, I’ll show you how to make both in this post.
So save yourself a few bucks and make this Taco Bell chicken quesadilla recipe for dinner tonight.
One whiff, and the whole family will want one.
Taco Bell Chicken Quesadilla Recipe
Taco Bell is known for its quick Tex-Mex comfort food. Between the nacho fries and Doritos Locos Tacos, it’s clear to see why we all love it so much.
When I get that craving, the chicken quesadillas are my go-to at the drive-through.
These toasted triangles are rich, cheesy, and wonderfully savory.
And if you have the same passionate feelings for these quesadillas as I do, you’re in luck.
This Taco Bell quesadilla copycat – special sauce included – couldn’t be easier to recreate at home.
Ingredients
There are three main components to these chicken quesadillas: the sauce, the meat, and the cheese.
Oh, and we can’t forget about the tortillas!
Quesadilla Sauce
While the quesadillas are okay on their own, they’re nowhere near as spectacular without the Taco Bell sauce.
Fortunately, it’s just a simple mixture made of:
- Mayonnaise
- Pickled Jalapeños (with juice)
- Sugar
- Cumin
- Paprika
- Cayenne Pepper
- Garlic Powder
- Salt
You can also use Ranch dressing or sour cream instead of mayo for the base. I just like the more neutral flavor of mayo with the other ingredients.
I suggest you make a lot of this stuff! It’s great on everything from sandwiches and burgers to hot dogs and burritos.
Chicken Quesadillas
- Flour Tortillas – extra-large to make space for the fillings.
- Chicken – you can either cook it yourself or get rotisserie chicken from the grocery.
- Cheese – I use cheddar, Monterey Jack, and American cheese for the perfect blend of flavors.
Tips for the Perfect Chicken Quesadillas
- You can cook the chicken any way you like. It’ll be yummy whether it’s grilled, pan-fried, or roasted. You can also use any cut of chicken, as long as it’s deboned, of course.
- If you don’t feel like cooking chicken from scratch, just use leftover rotisserie! Or, you can get pre-cooked grilled chicken strips – they’re available in the freezer section of most grocery stores. It’s a great time-saver!
- Use good-quality cheese and shred it yourself. It makes all the difference since pre-shredded cheeses don’t melt as well as blocks.
- If you choose to cook the chicken, feel free to season it however you wish. I like to add some spice to mine, but you can add anything – as long as it pairs well with the sauce ingredients, of course.
- Preheat the skillet before adding the tortilla. Laying the tortilla onto a cold skillet will cause it to stick.
- When topping the tortillas, start with the cheese first. You want the cheese to be as close to the heat source as possible to help melt it quicker.
- Cover the skillet with a lid, so the cheese melts quicker. This will help to ensure the whole thing heats up, and not just the bottom.
- Stick to low-medium heat. Going beyond this temperature will cause the tortilla to burn.
- Be sure you cook both sides of the tortilla, so they’re toasty and crispy on the outside. To flip without making a mess:
- Slide a spatula under the quesadilla.
- Carefully lift the quesadilla a few inches off the pan.
- Instead of turning the spatula, move the skillet! Turn it over and on top of the quesadilla (so it’s upside down).
- Bring the top of the quesadilla and the skillet together, then flip them both together.
- Return the pan to the heat.
- Use a pizza cutter to easily slice the quesadillas. Of course, a sharp knife will work too.
- Store leftover quesadillas sauce in a jar. A bowl covered with plastic wrap will work too. Then, store it in the fridge for up to 3 days.
Recipe Variations
As with most recipes, you don’t have to follow the steps to the letter. So, feel free to make these quesadillas your own!
- Switch up the protein – instead of chicken, you can also use ground beef or thinly sliced steak. For vegetarians, use a mix of refried beans and mushrooms.
- Use other cheeses – I like the combination of cheddar, Monterey Jack, and American cheese, but any kind of melty cheese absolutely works. Gruyere, Swiss, gouda, mozzarella – take your pick.
What to Serve with Chicken Quesadillas
When it comes to Tex-Mex meals, one dish isn’t enough – no matter how scrumptious it is.
But what should you serve with quesadillas?
Most of your favorite Mexican sides will make this one helluva feast. Such as:
- Traditional Tex-Mex Toppings: serve them in bowls and let your family decide which ones they like:
- Salsa
- Guacamole
- Sour Cream
- Pico de Gallo
- Taco Bell Diablo Sauce
- Chipotle Black Beans Soup
- Easy Mexican Rice
- Chicken Tortilla Soup
More Easy Tex-Mex Recipes You’ll Love
Quick and Easy Nachos
Easy Taco Casserole
Easy Crockpot Taco Soup
30 Best Burrito Recipes to Satisfy Your Cravings
Taco Bell Quesadilla Recipe
4
servings10
minutes20
minutes300
kcalThis copycat Taco Bell quesadilla recipe tastes just like the original. No, wait, scratch that – it’s better! It’s cheesy, toasty, and budget-friendly.
Ingredients
- For the Sauce
1/4 cup 1/4 mayonnaise
2 teaspoons 2 minced pickled jalapenos
2 teaspoons 2 juice from jalapenos
3/4 teaspoon 3/4 sugar
1/2 teaspoon 1/2 cumin
1/2 teaspoon 1/2 paprika
1/8 teaspoon 1/8 cayenne pepper
1/8 teaspoon 1/8 garlic powder
1 pinch 1 salt
- For the Quesadillas
4 4 flour tortillas
4 4 chicken tenderloins or cooked rotisserie chicken
1 cup 1 shredded cheddar cheese, divided
1 cup 1 shredded Monterey Jack cheese, divided
2 slices 2 American cheese, sliced in half
Instructions
- Prepare the sauce. In a mixing bowl, combine mayonnaise, jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, and garlic powder. Whisk until smooth and well-combined. Adjust seasonings to taste.
- Grill chicken in vegetable oil. Cut into thin strips.
- Preheat the skillet over medium heat. Place the tortilla into the skillet and sprinkle it with 1/4 cup each of cheddar and Monterey Jack cheeses. Place 1/2 slice of American cheese on one side of the tortilla.
- Add 1/4 of the chicken over the American cheese. Spread 1 tablespoon of the sauce over the other half of the tortilla.
- Fold the tortilla over, sauce side up, with a spatula. Cook until the cheese is melted and the bottom side of the tortilla is toasted. Flip the tortilla over to toast the other side, about 30 seconds to 1 minute. Repeat the steps to cook all 4 quesadillas.
- Slice the quesadillas into triangles. Serve immediately and enjoy!
