Taco Bell Chicken Quesadilla Recipe
Introduction
This Taco Bell-style Chicken Quesadilla is a flavorful, cheesy delight that’s perfect for a quick lunch or dinner. Packed with tender shredded chicken, a blend of melty cheeses, and a zesty jalapeño sauce, it delivers a delicious twist on a classic favorite.
Ingredients
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 3 tbsp (45 ml) pickled jalapeño juice (from the pickled jalapeños)
- 3 tbsp (15 g) pickled jalapeños, minced
- 1 clove garlic (or 1 tsp garlic powder)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cayenne powder
- Salt and pepper, to taste
- 8 medium flour tortillas
- 4 cups (800 g) shredded rotisserie chicken
- 4 cups (460 g) shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended)
Instructions
- Step 1: Make the jalapeño sauce by combining mayonnaise, sour cream, pickled jalapeño juice, minced pickled jalapeños, garlic, cumin, smoked paprika, cayenne powder, salt, and pepper in a small bowl. Mix thoroughly until smooth and adjust seasonings to taste.
- Step 2: Shred the rotisserie chicken using forks or your hands. In a medium bowl, mix the shredded chicken with part or all of the jalapeño sauce until creamy. Reserve any remaining sauce for dipping.
- Step 3: Heat a skillet over medium heat. Place one tortilla in the skillet, then evenly layer cheese, chicken mixture, more cheese, and top with a second tortilla.
- Step 4: Cook until the bottom tortilla turns golden, about 1 minute. Carefully flip the quesadilla and cook the other side until golden as well, around 30 to 60 seconds.
- Step 5: Repeat with the remaining tortillas and fillings. Slice each quesadilla into wedges if desired and serve immediately with any remaining jalapeño sauce.
Tips & Variations
- For extra flavor, warm the pickled jalapeños before adding them to the sauce to enhance their tanginess.
- Substitute rotisserie chicken with cooked shredded chicken breast if preferred.
- Try adding sautéed onions or bell peppers to the filling for additional texture and taste.
- Use your favorite cheese blend if Monterey Jack, American, and Mozzarella are not available; young Gouda or Cheddar work well too.
Storage
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the tortilla crispy, or microwave briefly if in a hurry. The jalapeño sauce can be stored separately in the fridge for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade tortillas for this recipe?
Yes, homemade tortillas work wonderfully and can add extra freshness and flavor to your quesadilla. Just ensure they are pliable and not too thick for best results.
What if I don’t have pickled jalapeños or juice?
You can substitute with fresh jalapeños for heat, but reduce the quantity to taste and add a splash of lime juice or vinegar to mimic the tanginess of pickled jalapeños.
PrintTaco Bell Chicken Quesadilla Recipe
This Taco Bell Chicken Quesadilla recipe replicates the popular fast-food favorite with a flavorful blend of shredded rotisserie chicken, a melty cheese mix, and a creamy jalapeño sauce, all sandwiched between warm flour tortillas and cooked to golden perfection in a skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 quesadillas 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
For The Taco Bell Jalapeño Sauce
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 3 tbsp (45 ml) pickled jalapeño juice (from the pickled jalapeños)
- 3 tbsp (15 g) pickled jalapeños (minced)
- 1 clove garlic (or 1 tsp garlic powder)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cayenne powder
- Salt and pepper (to taste)
For The Chicken Quesadillas
- 8 medium flour tortillas
- 4 cups (800 g) shredded rotisserie chicken
- 4 cups (460 g) shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended)
Instructions
- Make the jalapeño sauce: In a small bowl, combine the mayonnaise, sour cream, pickled jalapeño juice, minced pickled jalapeños, garlic (or garlic powder), cumin, smoked paprika, cayenne powder, salt, and pepper. Stir well until fully blended. Taste the sauce and adjust the seasonings if necessary to achieve your preferred flavor balance.
- Prepare the chicken: If you are using rotisserie or leftover plain chicken, shred it thoroughly using two forks or your hands. Place the shredded chicken into a medium bowl and add part or all of the prepared jalapeño sauce. Mix until the chicken is evenly coated and creamy. Reserve any remaining sauce for dipping.
- Assemble the chicken quesadillas: Heat a skillet over medium heat. Lay one flour tortilla flat in the skillet, then evenly layer with cheese, followed by the creamy chicken mixture, more cheese, and top it with a second tortilla.
- Cook the quesadillas: Cook the quesadilla until the bottom tortilla turns golden brown, about 1 minute. Carefully flip the quesadilla using a spatula and cook the second side until golden brown as well, about 30 to 60 seconds.
- Repeat and serve: Repeat the assembly and cooking process with the remaining tortillas, chicken, and cheese. Once cooked, slice each quesadilla into wedges if desired and serve immediately with any leftover jalapeño sauce for dipping. Enjoy your homemade Taco Bell-style chicken quesadilla!
Notes
- Using rotisserie chicken speeds up preparation, but you can cook your own chicken breasts or thighs and shred them if preferred.
- Adjust jalapeño sauce heat by varying the amount of pickled jalapeños and cayenne powder.
- The cheese blend of Monterey Jack, American, and Mozzarella mimics the creamy and melty texture typical of Taco Bell quesadillas.
- For homemade tortillas, use your favorite flour tortilla recipe for best results, or store-bought tortillas can be used as a convenient alternative.
- Serve immediately to enjoy the quesadillas warm and melty.
Keywords: Taco Bell, Chicken Quesadilla, Jalapeño Sauce, Mexican-American, Easy Dinner, Skillet Quesadilla
