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Taco Bell Chicken Quesadilla (Copycat)

How to Make Taco Bell Chicken Quesadilla (Copycat) at Home


  • Author: Erin
  • Total Time: 35 minutes
  • Yield: 4 quesadillas 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. 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