Taco Bell Chicken Quesadilla

Section: Satisfying Main Dishes

Enjoy a homemade twist on a popular fast-food favorite with juicy chicken breast, sharp cheddar, Monterey Jack, and creamy American cheese layered inside a soft flour tortilla. A flavorful, tangy jalapeño sauce adds a subtle kick, and crisp grilling ensures a golden, crunchy exterior with gooey, melted cheese inside. Perfect as a quick meal or snack, these quesadillas balance savory richness with a mild spicy edge in every bite. Serve hot off the skillet, paired with sour cream, salsa, or guacamole for an extra touch.

Authored By Tyla
Updated on Fri, 30 May 2025 18:25:41 GMT
Une quesadilla de poulet de Taco Bell. Save
Une quesadilla de poulet de Taco Bell. | savorieswithtyla.com

Craving that signature Taco Bell Chicken Quesadilla but want it hot off your own skillet This easy homemade version delivers all the cheesy spicy goodness you expect with fresh seasoned chicken melty cheese and bold creamy jalapeño sauce folded in a warm flour tortilla

My family lights up every time I make these quesadillas I first tried recreating them on a lazy Saturday and quickly realized homemade really is best

Ingredients

  • Mayonnaise: for creamy richness in the sauce opt for a full fat version for better flavor
  • Pickled jalapeños and their juice: bring tangy heat choose sliced rounds packed in vinegar for the punchiest flavor
  • Sugar: to balance the spice and acidity with just a touch of sweetness
  • Ground cumin: brings earthy warmth select fresh vibrant cumin for maximum aroma
  • Paprika: gives the sauce color and smoky depth smoked paprika takes it up a notch
  • Cayenne pepper: adds extra heat use fresh spices for strength
  • Garlic powder: for mellow savoriness
  • Salt: to round out the flavors
  • Boneless skinless chicken breasts: for lean filling slice them against the grain for tenderness
  • Cooking oil: helps get a golden crispy exterior select a neutral oil like canola or vegetable
  • Salt and black pepper: to perfectly season the chicken
  • Burrito size flour tortillas: the classic vessel look for soft flexible tortillas for easy folding
  • Cheddar and Monterey Jack cheeses: for that melty classic combo shred your own if possible for best texture
  • American cheese slices: melt for extra creaminess choose from the deli counter for authentic flavor

Step-by-Step Instructions

Make the Sauce:
Combine mayonnaise pickled jalapeños jalapeño juice sugar cumin paprika cayenne garlic powder and salt in a bowl Mix well until smooth Cover and chill This step can be done up to a week ahead for convenience
Cook the Chicken:
Warm oil in a skillet over medium high heat Season the chicken breasts with salt and pepper Sear chicken for five to seven minutes per side until an instant read thermometer shows 165 degrees Remove from heat and let rest for five minutes on a cutting board This prevents juicy loss
Slice the Chicken:
Slice cooked chicken across the grain into thin strips then into bite sizes for easy layering This ensures every bite is tender and flavorful
Heat the Cooking Surface:
Place a large skillet or griddle over medium heat Allow it to get hot but not smoking This creates that characteristic crispy golden quesadilla crust
Assemble the Quesadilla:
Lay a tortilla flat on the pan Sprinkle one quarter each of cheddar Monterey Jack and torn American cheese Place one quarter of chicken evenly over the cheese on one half of the tortilla Spread approximately one tablespoon of the jalapeño sauce on the other half Fold the sauced half over the filling forming a half moon shape Press gently
Grill the Quesadilla:
Cook the folded quesadilla for two to three minutes until the underside is golden brown Carefully turn and cook the second side until crisp and cheese is melty inside
Finish and Serve:
Remove cooked quesadilla to a board Let rest briefly before slicing into wedges Repeat with remaining ingredients Serve immediately for best crispiness Enjoy with sour cream guacamole or salsa if desired
Une quesadilla de poulet de Taco Bell. Save
Une quesadilla de poulet de Taco Bell. | savorieswithtyla.com

I always look forward to the tang and heat from the pickled jalapeños in the sauce My youngest loves helping with the cheese layering and we often laugh over whose quesadilla melts the cheesiest

Storage Tips

Let quesadillas cool before storing so they stay crisp Store leftovers in an airtight container in the refrigerator for up to three days Reheat on a skillet or in a toaster oven for best texture rather than microwave which can make the tortilla soggy

Ingredient Substitutions

Rotisserie chicken or leftover grilled chicken works well instead of cooking fresh Try using a pepper jack cheese for added spice or swap the American cheese for mozzarella for a gooey stretch For the sauce Greek yogurt can replace mayonnaise for a lighter version

Serving Suggestions

Pair with classic sides like salsa guacamole or a dollop of sour cream For a heartier meal add a side salad of crunchy greens Diced tomatoes or fresh cilantro sprinkled on top give a burst of freshness My kids love dipping each bite in extra sauce

Une quesadilla de poulet Taco Bell. Save
Une quesadilla de poulet Taco Bell. | savorieswithtyla.com

Cultural Context

The quesadilla is a beloved dish in Mexican and Mexican American cuisine With roots stretching back centuries its combination of cheese and tortilla has been reimagined in countless ways This homemade version celebrates the adaptability and cheerful simplicity of Tex Mex traditions

Recipe Questions

→ Can I use pre-cooked or leftover chicken for this dish?

Yes, using pre-cooked or rotisserie chicken makes preparation even quicker. Just slice or shred the cooked chicken before adding it to the tortilla.

→ What cheeses work best for the authentic flavor?

A mix of cheddar, Monterey Jack, and American cheese brings both creamy melt and the signature taste reminiscent of the fast-food original.

→ How do I keep the tortilla crispy but not burnt?

Cook on medium heat, allowing the cheese to melt slowly while the tortilla becomes golden and crispy without burning. Avoid high heat for best results.

→ Can the jalapeño sauce be made ahead?

Absolutely. Prepare the sauce in advance and store it covered in the refrigerator for up to a week for convenient assembly.

→ Are there any suggested toppings or dips to serve with this dish?

Classic sides include sour cream, salsa, and guacamole for dipping, adding freshness and balance to each bite.

→ Is it possible to make this dish gluten-free?

Simply swap in gluten-free flour tortillas to accommodate gluten sensitivities or preferences.

Taco Bell Chicken Quesadilla

Spiced chicken, melty cheese, and jalapeño sauce toasted in a crisp tortilla for bold, satisfying flavor.

Prep Duration
15 mins
Cooking Duration
5 mins
Overall Time
20 mins
Authored By: Tyla

Recipe Type: Main Dishes

Level of Difficulty: Great for Beginners

Cuisine Type: Mexican-American

Serves: 4 Portions (4 quesadillas)

Diet Preferences: ~

What You Need

→ Creamy Jalapeño Sauce

01 60 ml mayonnaise
02 2 teaspoons minced pickled jalapeños
03 2 teaspoons pickled jalapeño brine
04 0.75 g sugar
05 0.5 teaspoon ground cumin
06 0.5 teaspoon paprika
07 0.125 teaspoon cayenne pepper
08 0.125 teaspoon garlic powder
09 1 dash salt

→ Quesadilla Assembly

10 2 boneless, skinless chicken breasts
11 15 ml cooking oil
12 1 teaspoon salt
13 0.5 teaspoon ground black pepper
14 4 large flour tortillas (burrito size)
15 120 g shredded cheddar cheese
16 120 g shredded Monterey Jack cheese
17 2 slices American cheese, torn into pieces

How to Make It

Step 01

Combine mayonnaise, minced pickled jalapeños, jalapeño brine, sugar, cumin, paprika, cayenne, garlic powder, and salt in a bowl. Mix until smooth and homogenous. Cover and refrigerate until needed.

Step 02

Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and black pepper on both sides. Add to skillet and cook for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 74°C. Transfer to a cutting board and rest for 5 minutes.

Step 03

Cut the rested chicken breasts into thin strips across the grain. If necessary, cut strips into bite-sized pieces.

Step 04

Place a large skillet or griddle over medium heat until hot but not smoking.

Step 05

Lay one tortilla on the heated surface. On one half, evenly sprinkle 30 g cheddar cheese, 30 g Monterey Jack cheese, and a quarter of the American cheese. Distribute one-fourth of the sliced chicken over the cheese.

Step 06

Spread approximately 1 tablespoon sauce on the other half of the tortilla. Fold the sauce-covered half over the filling to form a half-moon. Gently press with a spatula.

Step 07

Cook the folded quesadilla for 2–3 minutes until golden brown and crisp. Flip and cook for another 2–3 minutes until both sides are golden and the cheese is melted.

Step 08

Transfer finished quesadilla to a cutting board. Repeat assembly and cooking steps with remaining ingredients to prepare a total of 4 quesadillas.

Step 09

Allow each quesadilla to rest for 1 minute before slicing into three wedges. Serve immediately while hot and crisp.

Important Notes

  1. Leftover cooked or rotisserie chicken can be substituted for faster preparation.
  2. The three-cheese combination delivers the authentic flavor and texture characteristic of this dish.
  3. For optimal crispness, maintain medium heat and allow time for thorough melting and browning.
  4. Best enjoyed fresh, but leftovers keep refrigerated in an airtight container for up to 3 days.

Tools You’ll Need

  • Large skillet or griddle
  • Mixing bowl
  • Spatula
  • Cutting board
  • Sharp knife

Allergy Details

Always check the ingredients for allergens and consult an expert if necessary.
  • Contains dairy (cheddar cheese, Monterey Jack cheese, American cheese)
  • Contains egg (mayonnaise)
  • Contains gluten (flour tortillas)

Nutritional Details (Each Serving)

This nutrition info is for reference only and isn’t a substitute for professional medical advice.
  • Calorie Count: 580
  • Total Fat: 38 grams
  • Total Carbs: 32 grams
  • Protein Content: 30 grams