Description
This Taco Bell Chicken Quesadilla (Copycat) brings the iconic flavors of Taco Bell to your kitchen. Juicy seasoned chicken, melty cheese, and a tangy jalapeño sauce are wrapped in crispy tortillas for a quick and satisfying meal. Perfect for weeknight dinners or late-night cravings!
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For the Jalapeño Sauce:
- ½ cup mayonnaise
- 2 tablespoons pickled jalapeños, minced
- 2 tablespoons pickled jalapeño juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon sugar
- 2 tablespoons sour cream
For Assembly:
- 4 large flour tortillas (10-inch)
- 2 cups Mexican cheese blend (or mix of cheddar and monterey jack)
- Non-stick cooking spray or butter for tortillas
Instructions
- Prepare the Chicken: Slice chicken into thin strips or small cubes. In a bowl, combine chili powder, cumin, garlic powder, onion powder, paprika, oregano, cayenne, salt, and pepper. Toss chicken in the spice mixture until coated. Heat oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes until browned and cooked through (internal temperature of 165°F). Chop into smaller pieces or shred with forks.
- Make the Jalapeño Sauce: In a small bowl, whisk together mayonnaise, minced jalapeños, jalapeño juice, garlic powder, cumin, paprika, cayenne (if using), sugar, and sour cream. For a smoother sauce, blend in a food processor. Let rest for 10 minutes to meld flavors.
- Assemble the Quesadillas: Heat a non-stick pan or griddle over medium heat. Lightly coat one side of a tortilla with cooking spray or butter. Place it butter-side down on the pan. Spread 2 tablespoons of jalapeño sauce over half the tortilla. Add ¼ of the cooked chicken and sprinkle ½ cup of cheese blend. Fold the plain half over the filling to create a half-moon shape.
- Cook the Quesadillas: Cook for 2-3 minutes per side until golden brown and the cheese is melted. Transfer to a cutting board, let rest for 1 minute, then slice into triangles. Repeat with remaining ingredients to make 4 quesadillas.
Notes
For deeper flavor, let the seasoned chicken sit for 15-20 minutes before cooking. Don’t skip the jalapeño juice—it adds an authentic tangy kick. Use a Mexican cheese blend for the perfect melt and stretch factor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: taco bell copycat, chicken quesadilla recipe, easy quesadilla, taco bell at home