This Taco Bell Chicken Quesadilla Copycat recipe brings the beloved fast-food favorite straight to your kitchen with simple, wholesome ingredients. Featuring tender chicken, melty cheese, and a perfectly seasoned, creamy quesadilla sauce, these quesadillas deliver all the signature flavor without the drive-thru.
Why You’ll Love This Recipe
If you love Taco Bell’s quesadillas, you will appreciate the authentic taste and customizable nature of this homemade version. The creamy, slightly spicy sauce, juicy seasoned chicken, and perfectly crisped tortillas come together effortlessly for a meal that is both convenient and satisfying. Plus, making them at home allows you to control the quality and spice level to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 cup plain non-fat Greek yogurt
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1 ½ tablespoon pickled jalapenos, minced
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1 ½ tablespoon pickled jalapeno juice/brine
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½ teaspoon chili powder
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1 teaspoon ground cumin
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½ teaspoon paprika
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1 teaspoon garlic powder
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½ teaspoon red pepper flakes (plus more for seasoning chicken)
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½ teaspoon salt (plus more for seasoning chicken)
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½ teaspoon pepper (plus more for seasoning chicken)
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1 lb chicken (breast or thighs)
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1 tablespoon olive oil
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4 flour tortillas, taco-sized
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½ cup cheddar cheese, shredded
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½ cup Monterey Jack cheese, shredded
Directions
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In a small bowl, mix together the Greek yogurt, minced pickled jalapenos, jalapeno juice, chili powder, ground cumin, paprika, garlic powder, red pepper flakes, salt, and pepper to create the Taco Bell Quesadilla Sauce.
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Season the chicken with a little salt, pepper, and red pepper flakes.
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Heat the olive oil in a skillet over medium heat. Sauté the chicken until fully cooked through.
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Toss the cooked chicken with ½ to ⅔ of the prepared quesadilla sauce, reserving the rest for dipping.
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Spray a large skillet with nonstick spray and place a tortilla in the skillet.
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Sprinkle ¼ of the shredded cheese over the tortilla.
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Add half of the chicken mixture on top of the cheese.
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Sprinkle another ¼ of shredded cheese over the chicken.
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Place a second tortilla on top to form the quesadilla.
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Cook for about two minutes per side, or until the cheese is melted and the tortilla reaches your desired level of crispness.
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Repeat the process for the second quesadilla.
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Slice into wedges and serve with the reserved quesadilla sauce.
Servings and Timing
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Servings: 2 large quesadillas (about 4 servings if cut into wedges)
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Calories: Approximately 420 kcal per serving
Variations
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Spicy Version: Add additional red pepper flakes or a dash of hot sauce to the chicken or sauce.
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Cheese Swap: Substitute pepper jack cheese for an extra spicy kick.
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Vegetarian: Replace chicken with sautéed mushrooms, peppers, and onions.
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Low-Carb: Use low-carb tortillas and grilled chicken breast.
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Double Protein: Add a little crumbled bacon along with the chicken for a richer flavor.
Storage/Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to retain crispiness or warm in an oven at 350°F (175°C) for 5–7 minutes.
Microwaving is quick but may cause the tortilla to become soft instead of crisp.
FAQs
Can I make the quesadilla sauce ahead of time?
Yes, prepare it up to 3 days in advance and store it covered in the refrigerator.
What type of chicken is best for this recipe?
Both chicken breast and thighs work well, but thighs offer a juicier texture.
Can I grill the quesadillas instead of cooking them in a skillet?
Yes, grilling over medium heat adds a nice smoky flavor.
How can I make the sauce less spicy?
Use fewer jalapenos or omit the red pepper flakes in the sauce.
Can I freeze the assembled quesadillas?
Yes, freeze before cooking, then cook straight from frozen, adding a few extra minutes to the cooking time.
What are good sides to serve with these quesadillas?
Serve with salsa, guacamole, or a simple side salad.
How do I prevent the quesadillas from falling apart when flipping?
Press gently with a spatula while cooking and flip carefully with two spatulas if needed.
Can I use a different sauce for the quesadilla?
Absolutely, a chipotle mayo or simple sour cream works well too.
Can I make mini versions for appetizers?
Yes, use smaller tortillas and adjust the cooking time accordingly.
How do I get the tortilla perfectly crisp?
Cook over medium heat to allow the tortilla to crisp without burning before the cheese fully melts.
Conclusion
This Taco Bell Chicken Quesadilla Copycat recipe offers an easy and delicious way to enjoy a fast-food favorite at home. With its creamy, flavorful sauce, melty cheese, and tender chicken all wrapped in a golden, crispy tortilla, it is sure to satisfy your cravings. Customize it to your taste, and enjoy a fresh, homemade version of a classic!
Print
Taco Bell Chicken Quesadilla Copycat
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 large quesadillas (serves 4)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Recreate your fast-food favorite at home with this Taco Bell Chicken Quesadilla Copycat recipe! Packed with juicy chicken, melty cheese, and a zesty homemade quesadilla sauce, it’s quick, delicious, and perfect for weeknight dinners.
Ingredients
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1 cup plain nonfat Greek yogurt (or mayonnaise if preferred)
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1 1/2 tablespoon pickled jalapeños, minced
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1 1/2 tablespoon pickled jalapeño juice/brine
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1/2 teaspoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1 teaspoon garlic powder
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1/2 teaspoon red pepper flakes (plus more for seasoning chicken)
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1/2 teaspoon salt (plus more for seasoning chicken)
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1/2 teaspoon pepper (plus more for seasoning chicken)
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1 lb chicken breast or thighs
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1 tablespoon olive oil
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4 flour tortillas (taco-sized)
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1/2 cup shredded cheddar cheese
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1/2 cup shredded Monterey Jack cheese
Instructions
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In a small bowl, mix together the yogurt, pickled jalapeños, jalapeño juice, chili powder, cumin, paprika, garlic powder, red pepper flakes, salt, and pepper to make the Taco Bell Quesadilla Sauce.
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Season the chicken with salt, pepper, and a sprinkle of red pepper flakes.
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Heat olive oil in a skillet over medium heat and sauté chicken until cooked through and golden.
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Chop or shred the cooked chicken and toss it with ½ to ⅔ of the quesadilla sauce. Reserve the remaining sauce for dipping.
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In a large skillet sprayed with nonstick spray, place one tortilla down.
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Sprinkle ¼ of the shredded cheddar and Monterey Jack cheeses evenly over the tortilla.
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Spread half of the chicken mixture over the cheese.
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Sprinkle another ¼ of the shredded cheese over the chicken, then top with a second tortilla.
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Cook for about 2 minutes per side, until the tortilla is golden brown and the cheese is melted.
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Repeat the process with the remaining ingredients to make the second quesadilla.
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Slice into wedges and serve with the reserved sauce.
Notes
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Substitute rotisserie chicken for an even quicker version.
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You can adjust the spice level by adding more jalapeños or red pepper flakes.
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Add sautéed onions or bell peppers for extra flavor and texture.
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