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Taco Bell Chicken Quesadilla Recipe Easy Homemade Ultimate Guide

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Enjoy a delicious Taco Bell Chicken Quesadilla made at home with fresh ingredients and simple steps. This flavorful dish is perfect for a quick meal and brings a taste of classic Mexican-American comfort to your table.

Ingredients

Scale
  • 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 (I make my own with this recipe)
  • 4 cups (800 g) shredded rotisserie chicken* (see notes in the recipe card down below if you want to cook your own chicken)
  • 4 cups (460 g) shredded cheese blend (Monterey Jack American Cheese and Mozzarella recommended) (make your own blend if you can’t find a pre-made one other cheeses that work are young Gouda and Cheddar cheese you can also do just Gouda or Cheddar)

Instructions

  1. Combine mayonnaise sour cream pickled jalapeno juice pickled jalapenos garlic cumin smoked paprika cayenne salt and pepper in a small bowl and stir well until smooth tasting to adjust seasonings if needed.
  2. Shred the chicken if using rotisserie or leftover meat then mix the chicken with some or all of the jalapeno sauce in a medium bowl until creamy reserving extra sauce for dipping if wanted.
  3. Heat a skillet on medium then place one tortilla in it layer with cheese chicken more cheese and cover with a second tortilla cook until the bottom tortilla is golden about 1 minute then flip and cook the other side until golden about 30-60 seconds.
  4. Repeat with the rest of the tortillas then cut each quesadilla into wedges if desired.
  5. Serve immediately and enjoy your cheesy flavorful chicken quesadillas.

Notes

  • To cook your own chicken add 1 tbsp of butter or oil to a medium skillet over medium-high heat add 1 lb (450 g) boneless skinless chicken season with 1 and 1/2 tsp paprika 1 tsp cumin 1/4 tsp dried oregano salt and pepper cook 5-6 minutes flip and cook another 2-3 minutes
  • I don’t recommend making these ahead as they are best hot with melty cheese
  • Leftovers can be stored in the fridge up to 1-2 days and reheated in a skillet but the sauce may leak out

Nutrition

Find it online: https://www.amgroyal.com/taco-bell-chicken-quesadilla/