This Taco Bell chicken quesadilla recipe makes a super cheesy quesadilla filled with juicy chicken and a homemade Taco Bell quesadilla sauce. It's crazy delicious, but the best part is how quick and easy it is to make at home!
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The Best Taco Bell Quesadilla
If you love Taco Bell, you know they have the best quesadillas and the best quesadilla sauce on the planet. Well, that is until you give this copycat Taco Bell quesadilla recipe a try!
I may be biased, but I really think this copycat recipe turned out even better than the real deal.
Each bite is loaded with flavor from the tender chicken strips, melted cheese, and creamy jalapeno sauce. And everything is sandwiched between two warm and crispy flour tortillas to make the ultimate quesadillas!
Gah, I'm getting hungry just thinking about it!
By the way, since these Taco Bell quesadillas are so easy to make, you'll have plenty of time to work on some tasty sides to serve with them. If you're looking for what to serve with chicken quesadillas, my go-to's to pair with them are these Taco Bell nacho fries and air fryer tortilla chips.
Why This Recipe Works
Easy to make. Make the sauce, cook the chicken, and layer the tortillas. It's effortless!
Simple ingredients. You only need a couple of ingreidents to make this recipe, and they're all kitchen staples.
Family favorite. Everyone who tries these chicken quesadillas loves them, and they're really versatile, so the customization is endless.
Eat them any time of day. These Taco Bell quesadillas are the perfect easy weeknight dinner, quick lunch, or even a mid-day snack.
Ingredients
As I just mentioned, the ingredients list for these Taco Bell quesadillas is really simple, and if you love Mexican food as much as I do, odds are you'll already have most of them on hand.
Anyway, here are all of the Taco Bell quesadilla ingredients:
1lb. chicken breasts
2 tablespoon olive oil
4 flour tortillas
1 ½ cups shredded mild cheddar cheese
1 ½ cups Shredded pepper jack or Monterey Jack cheese
And here are the Taco Bell quesadilla sauce ingredients:
½ cup mayonnaise
½ cup sour cream
4 teaspoon taco seasoning
3 tablespoon jalapeno pickling juice
Pretty simple stuff, right?!
Oh, and if you end up with some extra jalapeño juice, you can use it, plus a few other ingredients, to make this Taco Bell cheese sauce recipe next! It goes great with the nacho fries and tortilla chips I mentioned earlier.
How To Make Taco Bell Quesadillas
1. Make the sauce: Combine all of the Taco Bell quesadilla sauce ingredients in a bowl and give them a mix. Set the sauce aside for later.
2. Cook the chicken: Cut the chicken breast fillets in half to make thin slices, or just pound the chicken with a meat mallet. Season the chicken with salt and pepper on both sides. Heat oil in a large skillet and cook the chicken for a few minutes on both sides. Slice the cooked chicken and set it aside.
3. Assemble the quesadillas: Wipe the skillet clean and melt butter in it. Add one tortilla to the skillet. Drizzle about 2 tablespoon of the sauce over the tortilla and add the chicken strips. Sprinkle around ⅓ cup of the Cheddar cheese, and ⅓ cup of the Monterey Jack cheese, over the chicken and add the second tortilla on top.
4. Cook and serve: Cook the tortillas for 2 minutes, then flip and cook for 2 more minutes until crispy and golden brown. Cut the tortilla with a pizza cutter into quarters and serve with the remaining Taco Bell quesadilla sauce. Enjoy!
Tips To Make The Best Recipe
Try using shredded rotisserie chicken to save some time.
Chang the meat. Swap the chicken for cooked ground beef or steak for beef quesadillas or steak quesadillas.
Grease the skillet with butter before cooking the quesadillas so the tortillas get nice and crispy.
You'll know the chicken is cooked when it reaches an internal temperature of 165°F.
Add pickled jalapeños, green sauce, chipotle sauce, or a couple of dashes of hot sauce to the quesadillas to make them spicier.
How To Store Chicken Quesadillas
In the fridge: Put the leftover chicken quesadilla in an airtight container and keep it in the refrigerator for about 3-4 days.
In the freezer: Wrap the leftover quesadillas in aluminum foil and transfer them to a freezer-safe bag or container and freeze for about 4 months.
Reheating: Put the chicken quesadillas back in a skillet over medium heat and heat for 3 minutes on each side until the cheese melts and the chicken is warmed through.
FAQS About This Taco Bell Chicken Quesadilla Recipe
What comes on a chicken quesadilla at Taco Bell?
Taco Bell's chicken quesadilla is made with just chicken, shredded cheese, and creamy jalapeno sauce layered between two soft flour tortillas.
What is in the Taco Bell quesadilla?
Taco Bell has three quesadillas to choose from, a chicken quesadilla, a cheese quesadilla, and a steak quesadilla. They're made with the meat, melted shredded cheese, and creamy jalapeno sauce layered between two soft tortillas.
What quesadilla flavors does Taco Bell have?
Taco Bell has three quesadillas to choose from on its menu: chicken quesadillas, steak quesadillas, or plain cheese quesadillas.
What is the sauce Taco Bell puts on their quesadillas?
Taco Bell puts a quesadilla sauce on their quesadillas. It's made with a combination of sour cream, mayonnaise, taco seasoning, and pickled jalapeño juice.
More Copycat Recipes
If you enjoyed this recipe for Taco Bell's chicken quesadillas, we have a ton of other copycat recipes on the blog you can try out next!
This Taco Bell chicken quesadilla recipe makes a super cheesy quesadilla filled with juicy chicken and a homemade Taco Bell quesadilla sauce. It's crazy delicious, but the best part is how quick and easy it is to make at home!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
1lb. chicken breasts
2 tablespoon olive oil
4 flour tortillas
1 ½ cups shredded mild cheddar cheese
1 ½ cups shredded pepper jack or Monterey Jack cheese
Make the sauce; combine all sauce ingredients in a bowl. Set aside.
Make the quesadillas; cut the breast fillets into half to get thin slices, or just pound the chicken with a meat mallet.
Season the chicken with salt and pepper. Heat oil in a large skillet and cook chicken until the internal temperature reaches 165°F at the thickest part.
Slice the chicken and set aside. Wipe the skillet.
Add one tortilla to the skillet. Drizzle about 2 tablespoon of the sauce over the tortilla and add chicken. Sprinkle around ⅓ cup of the Cheddar cheese, and ⅓ cup of the Monterey Jack cheese, over the chicken and add the second tortilla on top.
Cook the tortillas for 2 minutes, then flip and cook for 2 minutes more.
Cut the tortilla into quarters and serve with the remaining sauce.
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