Servings: 2 large quesadillas
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Quesadilla
- 2 large flour tortillas (burrito-size)
- 1 cup cooked chicken breast, shredded or diced (grilled or rotisserie works best)
- 1 cup shredded Mexican cheese blend (cheddar & Monterey Jack)
- 2 tablespoons butter (for cooking)
For the Signature Creamy Jalapeño Sauce (Makes extra for dipping!)
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust for spice level)
- 1 tablespoon pickled jalapeño juice (from jar)
- 1 tablespoon finely diced pickled jalapeños
Instructions
Step 1: Make the Creamy Jalapeño Sauce
- In a small bowl, whisk together mayonnaise, sour cream, sugar, vinegar, paprika, cumin, garlic powder, onion powder, cayenne pepper, jalapeño juice, and diced jalapeños.
- Mix until smooth and well combined.
- Cover and refrigerate for at least 10 minutes to let the flavors meld. (The longer, the better!)
Step 2: Prepare the Chicken
- If using grilled chicken, chop or shred it into bite-sized pieces.
- If cooking fresh, season chicken with salt, pepper, garlic powder, and a little paprika, then grill or pan-fry until fully cooked.
Step 3: Assemble the Quesadilla
- Heat a large skillet over medium-low heat.
- Spread about 1 tablespoon of the creamy jalapeño sauce evenly on one side of each tortilla.
- Sprinkle ½ cup shredded cheese on one half of each tortilla.
- Add ½ cup cooked chicken evenly over the cheese.
- Fold the tortilla in half to create a half-moon shape.
Step 4: Cook the Quesadilla
- Melt 1 tablespoon of butter in the skillet.
- Place the quesadilla in the skillet and cook for 2-3 minutes per side or until golden brown and crispy.
- Flip carefully and cook the other side until the cheese is melted and the tortilla is crisp.
- Remove from the skillet and repeat with the second quesadilla.
Step 5: Slice & Serve
- Transfer to a cutting board and slice into 4 wedges per quesadilla.
- Serve hot with extra creamy jalapeño sauce on the side for dipping.
Pro Tips for the Best Copycat Quesadilla
✅ Use freshly shredded cheese – it melts better than pre-shredded cheese.
✅ Grill the tortillas just right – Medium-low heat helps crisp them without burning.
✅ Let the sauce sit – It tastes better after at least 10 minutes in the fridge.
✅ Add extras if you want – Feel free to include bacon, sautéed onions, or more spice!
Nutrition Estimate (Per Serving, 1 Quesadilla)
- Calories: ~600
- Protein: ~35g
- Carbs: ~40g
- Fat: ~35g
This Taco Bell Chicken Quesadilla copycat delivers BIG flavors, a creamy kick, and that perfect crispy-cheesy bite. Enjoy! 🌮🔥