10 Minute Copycat Taco Bell Chicken Quesadilla

These Taco Bell chicken quesadillas are stuffed with melted cheese, grilled chicken, and a creamy homemade quesadilla sauce! Ideal for a quick lunch or a fun make-your-own family meal.

Jump to:

• Ingredients and Substitutions
• Instructions
• Variations
• Serve With
• Tips for Making the Best Chicken Quesadilla
• The Secret is in the Sauce
• Frequently Asked Questions
• Make-Ahead, Storage, and Reheating
• More Delicious and Easy Recipes
• Recipe
• Taco Bell Chicken Quesadilla
• 💬 Comments

Ingredients and Substitutions

This Copycat Taco Bell Chicken Quesadilla recipe only requires a few ingredients. The full proportions are listed on the printable recipe card below.

• Burrito Size Tortillas: This recipe works with any size flour tortilla, but I love burritos since they can hold a lot more!
• Diced Grilled Chicken: Make your chicken as you want! You can use a street taco chicken recipe, slow cooker shredded chicken, instant pot chicken, or cilantro lime chicken. You can also substitute leftover grilled chicken or shredded rotisserie chicken.
• Shredded Cheese: I prefer Colby Jack, Monterey Jack, or Chihuahua, but you may use whatever melty cheese you choose. A Mexican three-cheese blend or a mild cheddar cheese also work well!
• My homemade Taco Bell quesadilla sauce is a must-have for this dish! You'll never want a simple quesadilla again after trying this one! This quesadilla sauce is composed with simple ingredients like mayo, sour cream, pickled jalapenos, jalapeño juice, cumin, chili powder, onion powder, garlic powder, and paprika. It only takes a few minutes in a food processor to add a delightful layer of flavor and a creamy texture to the quesadilla.

Instructions

1. A big cast iron skillet should be heated to medium heat. Divide the contents equally among the two tortillas, adding them to just one side of each. This is how you assemble the quesadillas.

2. Fold the tortillas over.

3. One at a time, cook the quesadillas until golden brown on both sides, a couple minutes per side. Make four triangles out of each quesadilla. Enjoy this dish with additional quesadilla sauce on the side!

Variations

Customize it! These quesadillas are the ideal choice for family dinners since they are so simple to customize with different tastes and fillings. Try adding additional proteins or vegetables before folding the tortilla over, such as:

• For a beef quesadilla, use homemade ground beef taco meat rather than chicken
• For a steak quesadilla, use sliced carne asada instead of chicken.
• For a vegetarian quesadilla, use black beans rather than chicken.
• For a chicken fajita quesadilla, add fajita vegetables.
• To enjoy a wonderful cheese quesadilla, completely exclude the protein.
• Pickled jalapeños
• Fresh tomatoes
• Onions

Serve With

• Smooth avocado sauce in 5 minutes
• Easy chipotle sauce
• Crockpot queso dip
• Salsa in a blender
• Chipotle slaw
• Cheesy chicken and vegetable taco casserole
• Thinly sliced lettuce
• Guacamole
• Pico de Gallo
• Sour cream

Tips for Making the Best Chicken Quesadilla

• Use these ingredients for chicken quesadillas but use my sheet pan quesadilla cooking method if you're feeding a large group of people! This allows you to make multiple quesadillas at once by baking them in the oven! Alternatively, you might use a cast iron griddle to cook a couple at a time.
• The quesadilla sauce is essential! Mayonnaise, sour cream, pickled jalapenos, jalapeño juice, cumin, chili powder, onion powder, garlic powder, and paprika are the basic components for my incredibly simple and quick creamy jalapeño sauce, which comes together in a matter of minutes.
• Before adding the quesadilla, make sure the pan is warm. The tortilla won't adhere to the pan if the frying surface is heated.
• Put some butter or oil in the pan. When preparing these quesadillas, heat a big skillet and add a pat of butter or a splash of olive oil. This gives the quesadillas an additional layer of crispy goodness.
• Cut your quesadillas into slices using a pizza cutter. Although a sharp knife can also be used, I like using a pizza cutter to cut through quesadillas when I'm preparing a large quantity for the family.
• Try using flour tortillas the size of a street taco rather than a burrito if you want to make little quesadillas. The quesadilla sauce could also be used to my small taco recipe!

The Secret is in the Sauce

The creamy jalapeño sauce is the key to making the ideal Taco Bell chicken quesadilla replica!
It has enough of jalapeño flavor, is delightfully creamy, and is just a touch spicy.
You won't want to cook quesadillas without this homemade taco bell quesadilla sauce after you try it!

Frequently Asked Questions

Make-Ahead, Storage, and Reheating

• Make-Ahead: It turns out that quesadillas are a really good make-ahead dish. Even cold, they're still tasty! Just follow the cooking instructions, use a pizza cutter to cut them into triangles, and keep them in the refrigerator.
• Storage: Keep leftovers in the refrigerator for up to three days in an airtight container.
• Reheating: Quesadillas can be reheated by placing them on a baking sheet in a 350-degree oven or by crisping them up in a big saute pan over medium heat. They may get a little soggy if you microwave them for 20 to 30 seconds.

If you tried this 10 Minute Copycat Taco Bell Chicken Quesadilla or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

More Delicious and Easy Recipes

• The Best Cheese Quesadilla Recipe
• Spicy Diavola Pizza Recipe With Hot Salami
• 15-Minute Homemade French Bread Pizza In The Air Fryer
• Steak Egg and Cheese Bagel Recipe
• The BEST Homemade Anchovy Pizza Recipe
• Easy 2 Ingredient Smoked Cream Cheese
• 5 Minute Copycat Taco Bell Quesadilla Sauce
• The Best Homemade Chicken Taco Seasoning Recipe
• Crockpot Steak and Potatoes
• Blackstone Chicken (Easy Griddle Recipe)
• How to Make Potatoes on the Blackstone Griddle
• The Best Taco Meat Recipe
• Easy 5-Minute Chipotle Sauce

Recipe