Can I make this quesadilla ahead of time?

While you can prep the chicken and sauce in advance, quesadillas are best enjoyed fresh. Reheating can cause the cheese to lose its texture and the sauce to seep out.

Is there a way to make this dish less spicy?

Yes! Simply reduce or omit the pickled jalapeños and cayenne powder in the sauce. You can also add extra sour cream to tone down the heat.

What cheese is best for this recipe?

A blend of mozzarella (for melt), Monterey Jack (for flavor), and American cheese (for creaminess) closely mimics the Taco Bell version. Cheddar or Gouda also work well.

Taco Bell Chicken Quesadilla Recipe

Name: Taco Bell Chicken Quesadilla Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: ½ cup mayonnaise; ½ cup sour cream; 3 tbsp pickled jalapeño juice; 3 tbsp pickled jalapeños, minced; 1 clove garlic (or 1 tsp garlic powder); 2 tsp ground cumin; 2 tsp smoked paprika; ½ tsp cayenne powder (optional); Salt and pepper to taste; 8 medium flour tortillas; 4 cups shredded rotisserie chicken; 4 cups shredded cheese blend (Monterey Jack, American, and Mozzarella recommended)

Description

This copycat Taco Bell chicken quesadilla recipe is the perfect quick and healthy meal for beginners. Loaded with a creamy jalapeño sauce, melty cheese, and tender chicken, it comes together in just 25 minutes using a single skillet.

Ingredients

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For the Jalapeño Sauce:

½ cup mayonnaise
½ cup sour cream
3 tbsp pickled jalapeño juice
3 tbsp pickled jalapeños, minced
1 clove garlic (or 1 tsp garlic powder)
2 tsp ground cumin
2 tsp smoked paprika
½ tsp cayenne powder (optional)
Salt and pepper to taste

For the Chicken Quesadillas:

8 medium flour tortillas
4 cups shredded rotisserie chicken
4 cups shredded cheese blend (Monterey Jack, American, and Mozzarella recommended)

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Instructions

Make the Jalapeño Sauce: In a small bowl, combine the mayonnaise, sour cream, jalapeño juice, minced jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper. Stir until fully blended and creamy. Taste and adjust seasonings as needed for your preferred spice level.
Prepare the Chicken: If using rotisserie or pre-cooked chicken, shred it by pulling apart with two forks or clean hands. Place in a medium bowl and mix with a few tablespoons of the prepared jalapeño sauce until evenly coated. Set aside the remaining sauce for dipping.
Assemble the Quesadillas: Heat a nonstick skillet over medium heat. Lay one tortilla flat, sprinkle a layer of shredded cheese over half, spoon on the chicken mixture, add more cheese on top, then fold the tortilla closed. Cook until the bottom is golden and the cheese begins to melt, about 1 minute.
Finish Cooking and Serve: Flip the quesadilla and continue cooking the other side for 30 to 60 seconds until crisp and fully melted. Remove from the skillet and slice into wedges. Repeat the process with the remaining tortillas and filling. Serve hot with extra sauce for dipping.

Notes

To lighten the dish, use Greek yogurt instead of sour cream in the sauce.
For added crunch, try adding finely diced red bell pepper or onion to the chicken mix.
If you’re cooking your own chicken, season with paprika, cumin, oregano, salt, and pepper, and sauté in butter until golden and fully cooked through (internal temperature should reach 165°F).

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet
Cuisine: American, Mexican

Nutrition

Serving Size: 1 quesadilla
Calories: 545
Sugar: 2g
Sodium: 930mg
Fat: 34g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg