Name: Copycat Taco Bell Quesadilla Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1/4 Cup Mayonnaise; 2 Tsp Minced Pickled Jalapenos; 2 Tsp Pickled Jalapeno Juice; 2/3 Tsp Sugar; 1/2 Tsp Ground Cumin; 1/2 Tsp Paprika; 1/8 Tsp Cayenne Pepper; 1/8 Tsp Garlic Powder; 1 Dash Salt; 1 Chicken Breast; 1 Cup Shredded Cheddar and Monterey Jack Cheese Blend (or 1/2 cup each of Cheddar and Monterey Jack); 1 Slice American Cheese; 2 Flour Tortillas (Burrito size); 1 1/2 Tbsp Vegetable Oil (for cooking); Salt and Pepper (to taste for chicken)

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Introduction

Enjoy the crispy, cheesy goodness of a homemade Copycat Taco Bell Quesadilla. This recipe brings together tender seasoned chicken, melty cheeses, and a tangy jalapeño sauce that makes every bite flavorful and satisfying.

A white plate holds two quesadilla wedges stacked on top of each other, showing a toasted, golden-brown flatbread exterior with light crisp spots and soft texture inside. The quesadilla’s filling is creamy and slightly chunky, with a pale orange cheese mix visible where the top wedge slightly lifts from the bottom one. In the background, there are two white bowls, one with chunky red salsa and the other with a smooth white sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup mayonnaise
2 tsp minced pickled jalapeños
2 tsp pickled jalapeño juice
2/3 tsp sugar
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp garlic powder
1 dash salt
1 chicken breast
1 cup cheddar and Monterey Jack cheese (mixed, or 1/2 cup each)
1 slice American cheese
2 flour tortillas (burrito size)
1 1/2 tbsp vegetable oil
Salt and pepper, to taste

Instructions

Step 1: Make the quesadilla sauce by combining mayonnaise, minced pickled jalapeños, pickled jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and a dash of salt in a small bowl. Stir well and set aside.
Step 2: Season the chicken breast with salt and pepper on both sides. Heat vegetable oil in a skillet over medium-high heat. Cook the chicken until it reaches an internal temperature of 165°F (about 5–7 minutes per side). Remove from heat and thinly slice.
Step 3: Place one tortilla on the hot skillet. On one half of the tortilla, spread 1/4 cup of the shredded cheese and half a slice of American cheese. Add half of the sliced chicken on top of the cheese.
Step 4: On the other half of the tortilla, spread about 1.5 tablespoons of the prepared sauce. Fold the tortilla over and press gently with a spatula.
Step 5: Cook the quesadilla for 2-4 minutes on each side until the cheese has melted and is bubbly. Remove from skillet and repeat the process for the second quesadilla.
Step 6: Slice each quesadilla into four pieces with a pizza cutter and serve warm.

Tips & Variations

For extra flavor, marinate the chicken breast in a little lime juice and spices before cooking.
Use pepper jack cheese instead of Monterey Jack for a spicier quesadilla.
If you prefer less heat, reduce the amount of pickled jalapeños and cayenne pepper in the sauce.
Serve with sour cream, guacamole, or salsa for added dipping options.

Storage

Store any leftover quesadilla in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the tortilla crisp, or use a microwave for a quicker option, though the tortilla may become softer. The sauce can be kept separately in the fridge for up to a week.

How to Serve

The image shows three triangular pieces of quesadilla stacked on a white plate, each piece with a golden-brown crispy outer layer. The quesadilla layers are thin with melted cheese visible inside, showing a mix of soft, slightly oily yellow and white cheese with some small green bits likely from herbs or vegetables. The edges look slightly flaky and the surface has an even toasty texture. This is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this quesadilla?

Yes, pre-cooked or rotisserie chicken can be used to save time. Just slice it thinly and add it to the quesadilla as directed.

What can I substitute for pickled jalapeños?

If pickled jalapeños are not available, fresh jalapeños or a mild green chili can be used, but keep in mind the flavor and heat level will be different.