Taco Bell Chicken Quesadilla Copycat

Taco Bell Chicken Quesadilla Copycat Recipe

If you’re a fan of Taco Bell’s creamy, cheesy chicken quesadilla with that signature tangy sauce, you’re going to love this homemade version. It’s simple to prepare, bursting with flavor, and perfect for satisfying your cravings without leaving the house!

Ingredients

For the Chicken

• 2 large chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Creamy Jalapeño Sauce

• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon pickled jalapeño juice (from jarred jalapeños)
• 1 teaspoon pickled jalapeños, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Pinch of salt

For the Quesadillas

• 4 large flour tortillas
• 2 cups shredded Mexican blend cheese (or a mix of cheddar, Monterey Jack, and mozzarella)
• Butter or nonstick cooking spray (for cooking)

Instructions

Step 1: Prepare the Chicken

1. Preheat a skillet over medium heat.
2. Coat the chicken breasts with olive oil and season them evenly with chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
3. Cook the chicken in the skillet for about 6–7 minutes per side, or until the internal temperature reaches 165°F. Remove from the skillet and let rest for 5 minutes.
4. Slice the chicken into thin strips or small bite-sized pieces.

Step 2: Make the Creamy Jalapeño Sauce

1. In a small bowl, mix together mayonnaise, sour cream, pickled jalapeño juice, chopped jalapeños, garlic powder, paprika, cayenne pepper, and salt.
2. Adjust the seasoning to taste and refrigerate until ready to use.

Step 3: Assemble the Quesadillas

1. Spread 1–2 tablespoons of the creamy jalapeño sauce on one side of a tortilla.
2. Sprinkle 1/2 cup of shredded cheese over half the tortilla. Add a layer of sliced chicken on top of the cheese.
3. Fold the tortilla in half to create a semicircle.

Step 4: Cook the Quesadillas

1. Heat a large skillet or griddle over medium heat and lightly grease it with butter or nonstick spray.
2. Place the folded quesadilla in the skillet and cook for 2–3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted.
3. Repeat with the remaining tortillas.

Serving Suggestions

• Slice each quesadilla into three wedges and serve with salsa, guacamole, or sour cream.
• Pair it with a side of rice, beans, or a crisp side salad for a complete meal.

Tips for Success

• Cheese Melting Tip: Cover the skillet with a lid while cooking the quesadillas to help the cheese melt faster without burning the tortilla.
• Make It Spicier: Add a dash of hot sauce to the creamy jalapeño sauce or sprinkle crushed red pepper on the chicken.
• Meal Prep: Cook the chicken and make the sauce ahead of time for quick assembly on busy days.

FAQs

1. Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or any leftover cooked chicken works great for this recipe. Just heat it up with a bit of seasoning before assembling.

2. Can I make it gluten-free?
Yes! Simply use gluten-free tortillas and check that all your other ingredients are certified gluten-free.

3. How do I store leftovers?
Wrap any leftover quesadillas tightly in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or toaster oven for best results.

This Taco Bell Chicken Quesadilla Copycat recipe brings the iconic fast-food favorite right to your kitchen. It’s packed with cheesy, creamy goodness and a flavorful kick—perfect for dinner, lunch, or even a late-night snack!