Taco Bell Chicken Quesadilla Copycat Recipe

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

1. In a small bowl, whisk together mayonnaise, sour cream, sugar, vinegar, paprika, cumin, garlic powder, onion powder, cayenne pepper, jalapeño juice, and diced jalapeños.
2. Mix until smooth and well combined.
3. 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

1. Heat a large skillet over medium-low heat.
2. Spread about 1 tablespoon of the creamy jalapeño sauce evenly on one side of each tortilla.
3. Sprinkle ½ cup shredded cheese on one half of each tortilla.
4. Add ½ cup cooked chicken evenly over the cheese.
5. Fold the tortilla in half to create a half-moon shape.

Step 4: Cook the Quesadilla

1. Melt 1 tablespoon of butter in the skillet.
2. Place the quesadilla in the skillet and cook for 2-3 minutes per side or until golden brown and crispy.
3. Flip carefully and cook the other side until the cheese is melted and the tortilla is crisp.
4. Remove from the skillet and repeat with the second quesadilla.

Step 5: Slice & Serve

1. Transfer to a cutting board and slice into 4 wedges per quesadilla.
2. 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! 🌮🔥