This Taco Bell Chicken Quesadilla Copycat recipe is a quick and easy way to enjoy the fast-food favorite at home! Featuring tender, seasoned chicken, melted cheese, and a creamy, spicy sauce all toasted in a crispy flour tortilla, this quesadilla is perfect for lunch, dinner, or a satisfying snack. With simple ingredients and minimal prep time, it’s a family-friendly dish everyone will love.
Ingredients:
For the Quesadilla Sauce:
¼ cup mayonnaise
2 tablespoons sour cream
1 teaspoon taco seasoning
¼ teaspoon cayenne pepper
½ teaspoon paprika
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
Directions:
Make the Quesadilla Sauce:
In a small bowl, mix together mayonnaise, sour cream, taco seasoning, paprika, cayenne pepper, garlic powder, and sugar. Stir until smooth and set aside.
Assemble the Quesadillas:
Spread approximately 1 tablespoon of the homemade quesadilla sauce over one side of each tortilla. Divide the shredded chicken and cheese evenly over two tortillas, then top with the remaining tortillas, sauce side down.
Cook the Quesadillas:
Heat a skillet over medium heat and add a small amount of butter or oil. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the cheese has melted and the tortilla is golden and crispy. Repeat the process for the second quesadilla.
Serve:
Cut each quesadilla into quarters and serve immediately with extra sauce on the side for dipping.
Serving Tips:
Serve with Dips: Pair your quesadillas with extra quesadilla sauce, salsa, guacamole, or sour cream for added flavor.
Side Dishes: These quesadillas are delicious on their own but can be served with sides like Mexican rice, refried beans, or a fresh side salad for a complete meal.
Cutting Tip: Use a pizza cutter or a sharp knife to cut the quesadillas into neat quarters or wedges for easy serving and dipping.
For a Crunchy Texture: For an extra-crispy quesadilla, cook for an additional 1-2 minutes on each side, but be careful not to burn the tortilla.
Storage Tips:
Storing Leftovers: If you have leftover quesadillas, wrap them tightly in foil or parchment paper and store them in an airtight container in the fridge for up to 3 days.
Reheating: To keep your quesadillas crispy when reheating, place them in a skillet over medium heat for a few minutes on each side until warm. You can also reheat them in the oven at 350°F for 5-7 minutes.
Freezing: If you want to store them longer, you can freeze the cooked quesadillas. Wrap each one individually in foil or plastic wrap, then place them in a freezer-safe bag. They’ll last up to 2-3 months in the freezer. To reheat, bake at 375°F for 15-20 minutes or until heated through.
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FAQs:
Can I use a different type of cheese for the quesadillas?
Yes, you can use any type of cheese you prefer. While a Mexican cheese blend or cheddar and Monterey Jack work best for their meltability and flavor, you can also experiment with other cheeses like pepper jack for a spicier kick or mozzarella for a milder taste.
Can I make this quesadilla with a different protein?
Absolutely! While this recipe uses chicken, you can easily swap it out for ground beef, steak, or even vegetables for a vegetarian version. Just make sure the protein is fully cooked before adding it to the quesadilla.
How can I make the quesadilla sauce spicier?
If you like a spicier quesadilla, you can add more cayenne pepper, a splash of hot sauce, or even some chopped jalapeños to the sauce. Adjust to your heat preference for the perfect balance of spice.
Can I prepare these quesadillas in advance?
Yes, you can assemble the quesadillas ahead of time, wrap them in plastic wrap, and store them in the fridge for up to 24 hours before cooking. When you’re ready to cook, just heat them in a skillet as usual. You can also freeze assembled but uncooked quesadillas for up to 3 months. Simply thaw before cooking.
Conclusion:
This Taco Bell Chicken Quesadilla Copycat recipe is perfect for those who love fast-food flavor but want to skip the line. Make your own quesadilla and savor the crispy, cheesy, and creamy goodness in the comfort of your home!
📖 Recipe:
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Taco Bell Chicken Quesadilla Copycat
- Total Time: 20 minutes
- Yield: 2 quesadillas
- Diet: Gluten Free
Description
This Taco Bell Chicken Quesadilla Copycat recipe is a quick and easy way to enjoy the fast-food favorite at home! Featuring tender, seasoned chicken, melted cheese, and a creamy, spicy sauce all toasted in a crispy flour tortilla, this quesadilla is perfect for lunch, dinner, or a satisfying snack. With simple ingredients and minimal prep time, it’s a family-friendly dish everyone will love.
Ingredients
For the Quesadilla 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
- Make the Quesadilla Sauce: In a small bowl, combine mayonnaise, sour cream, taco seasoning, paprika, cayenne pepper, garlic powder, and sugar. Stir until smooth and set aside.
- Assemble the Quesadillas: Spread about 1 tablespoon of the quesadilla sauce on one side of each tortilla. Divide the shredded chicken and cheese evenly over two tortillas, then top with the remaining tortillas, sauce side down.
- Cook the Quesadillas: Heat a skillet over medium heat and add a small amount of butter or oil. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the cheese has melted and the tortilla is golden and crispy. Repeat with the second quesadilla.
- Serve: Cut each quesadilla into quarters and serve hot with extra sauce on the side, if desired.
Notes
Chicken Substitution: Use cooked rotisserie chicken for a quicker version or grilled chicken for extra flavor.
Cheese Options: Feel free to use different cheeses like sharp cheddar or pepper jack for a spicier flavor.
Spice Level: Adjust cayenne pepper based on your heat preference, or omit it for a milder quesadilla.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Snack, Lunch
- Method: Stovetop, Pan-fried
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 2 quesadillas
- Calories: 400 kcal
