Copycat Taco Bell Chicken Quesadilla
Taco Bell-style chicken quesadilla with a homemade Creamy Jalapeño Sauce, a three-cheese blend, and a crisp, skillet-toasted flour tortilla.
Servings: 4 Quesadillas
Calories: 860kcal
Ingredients
Chicken & quesadillas:
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 tablespoon oil
- 1 to 1.5 tablespoons taco seasoning
- 4 large burrito-size, ~10-inch flour tortillas
- 2 cups shredded three-cheese blend mozzarella, pepper jack, cheddar
- Butter or oil for cooking
Creamy Jalapeño Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 to 3 pickled jalapeño slices minced, plus 1 tablespoon brine
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Splash of milk to thin if needed
Instructions
- Whisk all sauce ingredients together. Thin with a splash of milk to a spreadable, slowly-drizzling consistency. Chill until needed (best made ahead).
- Toss the chicken with oil and taco seasoning. Cook in a skillet over medium-high heat, about 5 to 6 minutes per side, until it reaches 165°F. Rest 5 minutes, then dice or shred small.
- Lay a tortilla flat. Spread 1.5 to 2 tablespoons of sauce over one half. Add about 1/4 cup cheese, a quarter of the chicken, then another 1/4 cup cheese. Fold in half.
- Wipe the skillet clean, set over medium heat, and melt a little butter. Cook the quesadilla 2 to 3 minutes until golden underneath, pressing gently. Flip and cook another 2 to 3 minutes until crisp and the cheese is fully melted.
- Rest 1 minute, then slice into wedges. Repeat with remaining quesadillas.
Notes
- Keep the heat at medium. High heat browns the tortilla before the cheese melts.
- Cheese on both sides of the chicken helps the fold hold together.
- Go light on sauce inside the fold to keep the shell crisp; serve extra on the side.
- Sauce keeps refrigerated up to 1 week. Cooked quesadillas keep 2 to 3 days, or freeze up to 2 months.
- Reheat in a skillet or air fryer for the crispest result; microwave only if you're in a hurry.