Name: Taco Bell Chicken Quesadilla Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1/2 cup (125 ml) mayonnaise; 1/2 cup (125 ml) sour cream; 3 tbsp (45 ml) pickled jalapeno juice (from the pickled jalapenos); 3 tbsp (15 g) pickled jalapenos (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)

Jump to Recipe

If you’re craving a cheesy, spicy, ooey-gooey quesadilla that tastes just like your favorite fast-food guilty pleasure, you’re in for a treat: this homemade Taco Bell Chicken Quesadilla delivers restaurant-style flavor in your own kitchen. With a creamy jalapeño sauce, tender shredded chicken, and a melty cheese blend tucked between golden tortillas, this recipe captures all the magic of the original. Get ready to say goodbye to the drive-thru—because you might never want to order out again!

Taco Bell Chicken Quesadilla Recipe - Recipe Image

Ingredients You’ll Need

This Taco Bell Chicken Quesadilla comes together with a handful of staple ingredients, each playing a key role in building flavor, texture, and that unmistakable fast-food flair. Pay attention to the sauce and cheese—they’re the true game-changers!

Mayonnaise: The creamy base for the jalapeño sauce, lending richness and a lush texture.
Sour Cream: Adds tang and smoothness, balancing the heat of the jalapeños.
Pickled Jalapeño Juice: Brings zing and a light vinegar note that brightens the sauce.
Pickled Jalapeños (minced): Provides that signature Taco Bell heat and flavor.
Garlic (fresh or powder): Boosts the savory depth of the sauce—fresh or powdered both work!
Cumin: The earthy backbone of the sauce, infusing a touch of smokiness.
Smoked Paprika: Adds gentle heat and a beautiful, rustic color.
Cayenne Powder: Optional for a slightly bigger kick—add more or less to taste.
Salt and Pepper: Heightens every other flavor—don’t skip the seasoning!
Flour Tortillas: Soft, sturdy, and perfect for crisping up golden brown.
Shredded Rotisserie Chicken: Quick, easy, and juicy—rotisserie chicken makes assembly a breeze.
Shredded Cheese Blend: Monterey Jack, American, and Mozzarella meld into that stretchy, melt-in-your-mouth texture. Mix and match with Gouda or Cheddar, if desired!

How to Make Taco Bell Chicken Quesadilla

Step 1: Make the Jalapeño Sauce

Start by whipping up the signature Taco Bell jalapeño sauce—it’s the secret weapon in our Taco Bell Chicken Quesadilla! In a small bowl, combine the mayonnaise, sour cream, pickled jalapeño juice, minced pickled jalapeños, garlic, cumin, smoked paprika, cayenne, salt, and pepper. Mix until smooth. Give it a taste and tweak the seasonings until it’s just the right level of spicy and tangy for you.

Step 2: Prepare the Chicken

If you’re using rotisserie or leftover chicken, simply shred it into bite-sized pieces using your hands or two forks. Place the shredded chicken in a medium bowl and pour in some (or all) of your just-made jalapeño sauce, stirring until the chicken is creamy and coated with flavor. Save a bit of sauce for dipping, if that’s your style!

Step 3: Assemble the Quesadillas

Lay one flour tortilla in a skillet over medium heat. Sprinkle a generous layer of your cheese blend onto the tortilla, followed by a scoop of the saucy chicken. Add another layer of cheese for extra meltiness, then top with a second tortilla. Press down gently for even melting.

Step 4: Cook Until Golden and Melty

Cook the quesadilla for about 1 minute, keeping an eye on the underside until it turns golden brown. Flip it carefully and cook for another 30 to 60 seconds, allowing the other side to crisp up. The cheese should be irresistibly gooey and the filling hot and bubbly. Repeat with the rest of the tortillas and filling.

Step 5: Slice and Serve

Transfer each finished quesadilla to a cutting board and slice into wedges. Serve immediately with any leftover jalapeño sauce for dunking, and get ready for some seriously happy faces around the table.

How to Serve Taco Bell Chicken Quesadilla

Garnishes

Brighten up your Taco Bell Chicken Quesadilla plate with a sprinkle of chopped cilantro, a few extra jalapeño slices, or even diced tomatoes for fresh flavor and color. A dollop of sour cream or guacamole on the side goes a long way, too.

Side Dishes

Classic Mexican-inspired sides make this meal unforgettable! Pair your quesadillas with Spanish rice, refried beans, creamy avocado slices, or even a zesty corn salad for a hearty and balanced feast.

Creative Ways to Present

For a party spread, cut quesadillas into small wedges and stack them on a platter with colorful dips like salsa, queso, and the extra jalapeño sauce. You can also roll them into pinwheels for a fun twist, or tuck the wedges into parchment for a street-food vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers? Lucky you! Pop your cooled Taco Bell Chicken Quesadilla wedges into an airtight container. They’ll stay delicious in the fridge for up to 3 days—perfect for quick lunches or late-night cravings.

Freezing

Wrap each cooled quesadilla tightly in foil or plastic wrap, then store in a freezer bag. They freeze very well for up to two months. When you need an easy meal, just pull out a few and get ready for an almost-instant cheesy fix.

Reheating

For the best texture, reheat your quesadillas in a skillet over medium heat until hot and crispy. You can also warm them in the oven at 350°F for about 8–10 minutes. If you’re in a rush, the microwave works in a pinch, though they won’t be quite as crisp.

FAQs

What cheeses are best for a Taco Bell Chicken Quesadilla?

A blend of Monterey Jack, American, and Mozzarella delivers that signature melt and flavor, but you can use any combination of mild melty cheeses like Gouda or Cheddar as well.

Can I make the jalapeño sauce ahead of time?

Yes! In fact, making the sauce in advance lets the flavors deepen. Store it in the refrigerator in an airtight container for up to a week.

Is there a way to make it spicier (or less spicy)?

Absolutely. Add more minced jalapeños or cayenne for extra heat, or cut back for a milder sauce. Taste as you go so it’s just right for your palate.

What’s the best chicken to use?

Shredded rotisserie chicken is the easiest and comes out juicy every time, but you can cook and shred your own chicken breast or thigh if you prefer. Just be sure it’s cooked through and seasoned well.

How do I keep quesadillas crispy if making them for a crowd?

Once cooked, keep your Taco Bell Chicken Quesadilla wedges on a wire rack in a warm oven (about 200°F) until ready to serve. This prevents sogginess and keeps them warm and crunchy.

Final Thoughts

This Taco Bell Chicken Quesadilla recipe truly captures the beloved flavors of the restaurant version, and it’s even more satisfying made at home. Invite some friends, gather your favorite toppings, and create a quesadilla night—they’ll be begging you for the recipe!

Taco Bell Chicken Quesadilla Recipe

★★★★★

5 from 10 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Taco Bell Chicken Quesadilla recipe brings the flavors of the popular fast-food item to your own kitchen. With a creamy jalapeño sauce, tender shredded chicken, and gooey cheese, these quesadillas are a delicious treat for any day of the week.

Instructions

Make the jalapeño sauce. Add the mayonnaise, sour cream, pickled jalapeño juice, pickled jalapeños, garlic, cumin, paprika, cayenne, salt, and pepper to a small bowl and mix until fully combined. Taste and adjust seasonings if desired.
Prepare the chicken*. If using rotisserie or plain leftover chicken, shred the chicken using two forks or your hands. Add the shredded chicken and part or all of the jalapeño sauce to a medium bowl and mix until combined and creamy. You can use the remaining sauce for dipping, if desired.
Assemble the Chicken Quesadillas. In a skillet over medium heat, add a tortilla, top with cheese, chicken, more cheese, and another tortilla. Cook until the bottom tortilla is golden (about 1 minute), then flip and cook until golden again (about 30-60 seconds). Repeat with remaining tortillas. Slice each prepared quesadilla into wedges (if desired) and serve immediately. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Fry
Cuisine: Mexican