This Chicken Quesadilla recipe is a delicious, homemade version of the beloved Taco Bell classic. Packed with tender, seasoned chicken, melted cheese, and a creamy, flavorful sauce, it’s all toasted in a warm, golden flour tortilla.

Whether you’re craving a quick dinner or a satisfying snack, this easy-to-make quesadilla will hit the spot with its irresistible blend of textures and flavors.

Perfect for busy weeknights or casual gatherings, you’ll love the simplicity and the taste of this homemade favorite!

Why You’ll Love This Recipe:

People will love this Chicken Quesadilla recipe because it combines all the best elements of comfort food in one dish: juicy, seasoned chicken, melty cheese, and a tangy, spicy sauce, all wrapped in a crispy, golden tortilla.

The flavor-packed quesadilla is quick and easy to make, making it perfect for busy nights when you want something satisfying without the hassle.

Plus, the creamy sauce adds a delicious twist that takes this quesadilla to the next level, ensuring everyone will enjoy every bite!

Key Ingredients:

Cooked chicken breast: Shredded or chopped, providing the protein base for the quesadilla.

Shredded Mexican cheese blend: A melty combination of cheeses like cheddar and Monterey Jack for richness and flavor.

Flour tortillas: Soft and pliable, forming the crispy outer layer when toasted.

Butter or oil: Used for cooking the quesadillas to golden, crispy perfection.

Quesadilla sauce: A creamy mix of mayonnaise, sour cream, taco seasoning, paprika, cayenne pepper, garlic powder, and sugar that adds a zesty, tangy kick to the quesadilla.

Taco Bell Chicken Quesadilla Copycat

Ingredients:

For the Sauce:

¼ cup mayonnaise

2 tablespoons sour cream

1 teaspoon taco seasoning

½ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon garlic powder

¼ teaspoon sugar

For the Quesadilla:

1 cup cooked chicken breast, shredded or chopped

1 cup shredded Mexican cheese blend (or cheddar and Monterey Jack)

4 large flour tortillas

2 tablespoons butter or oil, for cooking

Instructions:

Prepare the Sauce: In a small bowl, mix together the mayonnaise, sour cream, taco seasoning, paprika, cayenne pepper, garlic powder, and sugar until smooth. Set it aside.

Assemble the Quesadillas: Spread about 1 tablespoon of the sauce on one side of each tortilla. Evenly distribute the shredded chicken and cheese onto two tortillas, and place the other tortillas on top, sauce side down.

Cook the Quesadillas: Heat a skillet over medium heat and add a little butter or oil. Cook each quesadilla for 2-3 minutes on both sides, pressing lightly with a spatula, until the cheese is fully melted and the tortillas are golden and crispy. Repeat with the remaining quesadilla.

Serve: Cut the quesadillas into quarters and serve hot, with additional sauce on the side for dipping if desired.

Notes:

Customize the Sauce: Adjust the level of spice in the quesadilla sauce by adding more or less cayenne pepper, depending on your preference. You can also substitute the paprika with smoked paprika for a deeper flavor.

Chicken Options: Use rotisserie chicken or grilled chicken for extra convenience and flavor. Shredded chicken works best for even distribution within the quesadilla.

Cheese: If you prefer a different cheese combination, feel free to swap out the Mexican cheese blend with other cheeses like pepper jack or gouda for a unique twist.

Cooking Tip: For an extra crispy tortilla, lightly butter both sides of the tortilla before cooking in the skillet.

Serving Suggestions: Serve with a side of salsa, guacamole, or sour cream for dipping, or add a fresh salad to make it a fuller meal.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: ~500 kcal | Protein: ~30g | Carbohydrates: ~35g | Fiber: ~2g | Sugars: ~3g | Fat: ~30g | Saturated Fat: ~9g | Cholesterol: ~60mg | Sodium: ~600mg | Calcium: ~250mg | Iron: ~2mg

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this recipe?

Yes! Using store-bought rotisserie chicken is a great time-saver and works perfectly for this recipe.

Just shred or chop the chicken before adding it to the quesadillas.

Can I make the quesadilla sauce ahead of time?

Yes! You can make the quesadilla sauce ahead of time and store it in the refrigerator for up to 3 days.

This will save you time when assembling the quesadillas later.

What can I use instead of mayonnaise for the sauce?

If you prefer a lighter or dairy-free option, you can substitute the mayonnaise with Greek yogurt or a dairy-free sour cream.

The flavor will be slightly different, but it will still be creamy and delicious.

How do I keep the quesadillas crispy after cooking?

To keep your quesadillas crispy, place them on a cooling rack rather than a plate.

This prevents the bottoms from getting soggy.

If you need to reheat them, a quick spin in the skillet will bring back the crunch.

Can I make this recipe spicier?

Absolutely! To make the quesadillas spicier, you can increase the amount of cayenne pepper in the sauce or add a few dashes of hot sauce to the chicken mixture.

Adjust to your heat preference!

What type of chicken is best for this recipe?

Boneless, skinless chicken breasts work best for this recipe.

You can cook and shred them or use rotisserie chicken for convenience.

Just ensure the chicken is tender and flavorful.

Can I use corn tortillas instead of flour tortillas?

While flour tortillas are typically used for quesadillas because of their soft texture, you can use corn tortillas if preferred.

However, they may not get as crispy as flour tortillas and might not hold the filling as well.

Can I freeze these quesadillas?

Yes, you can freeze the assembled, uncooked quesadillas.

Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months.

To cook, simply thaw in the fridge overnight and then heat in a skillet.

How do I make sure the cheese melts perfectly?

To get perfectly melted cheese, make sure the skillet is at medium heat.

Cooking the quesadillas for 2-3 minutes on each side ensures the cheese melts without burning the tortilla.

You can also cover the skillet with a lid to help the cheese melt faster.

Can I adjust the spice level of the quesadilla sauce?

Yes, you can adjust the spice level by increasing or decreasing the amount of cayenne pepper and paprika.

If you prefer a milder version, reduce or omit the cayenne pepper, or substitute it with a mild chili powder.