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Copycat Taco Bell Quesadilla

A cheesy, melty, perfectly toasted quesadilla that tastes just like Taco Bell — but fresher, creamier, and even more flavorful. Featuring tender seasoned chicken and the famous creamy jalapeño sauce, this homemade version comes together in minutes.
Print Recipe
Calories: 530
Ingredients Method Notes

Ingredients
  

  • For the Quesadilla:
  • 2 large flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 cup cooked shredded or sliced chicken
  • 1 tablespoon butter
  • For the Creamy Jalapeño Sauce:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon pickled jalapeño juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon sugar
  • Salt to taste

Method
 

  1. In a small bowl, mix all jalapeño sauce ingredients until smooth. Chill for 15 minutes.
  2. Season and cook the chicken in a skillet until golden and fully cooked, then slice or shred.
  3. Spread a thin layer of jalapeño sauce over half of each tortilla.
  4. Add a layer of Monterey Jack and cheddar cheese.
  5. Top with cooked chicken, then another light sprinkle of cheese.
  6. Fold the tortilla over to create a half-moon shape.
  7. Melt butter in a skillet over medium heat.
  8. Toast each quesadilla until golden and crispy, then flip and repeat until cheese melts fully.
  9. Slice into triangles and serve with extra sauce, salsa, or sour cream.

Notes

• Use rotisserie chicken for a fast, flavorful option.
• Adjust spice by adding more jalapeño juice or cayenne.
• Replace chicken with mushrooms or black beans for a vegetarian version.
• For extra creaminess, mix a spoonful of cream cheese with the chicken.
• Store sauce separately to keep quesadillas crisp during storage.
Approximate per serving: Carbs 32g – Protein 28g – Fat 34g – Fiber 2g.