Get your fast food fix without ever leaving the house with this copycat Taco Bell quesadilla recipe. These cheesy chicken quesadillas are golden brown and crispy on the outside with melted cheese, tender pieces of rotisserie chicken, and the perfect amount of kick on the inside.
With four kids and busy schedules, this Mom is often run ragged on weeknights.
The last thing I want to do when I get home from ferrying sons between activities is cook.
Those nights, I treat myself and swing by the drive thru on the way home.
I can’t justify the expense too often though.
So I learned how to replicate my kids favorite fast food menu item at home for cheap.
Making this copycat Taco Bell quesadilla recipe is super easy.
Fresh and hot off the stove, it only takes about 10 minutes from start to finish and tastes even better than the original.
Ingredients Needed
This copycat Taco Bell quesadilla recipe keeps things simple, but savory with a short ingredient list.
To make them you’ll need:
- Tortillas – Just like Taco Bell, you’ll need large 10″ flour tortillas. They will usually say ‘burrito size’ on the packaging. You’ll also want to use cooked tortillas for this recipe, NOT raw.
- Sauce – These quesadillas have a bit of creamy chipotle sauce in the center. The sauce adds just the right amount of kick, and keeps them from being dry. You can find Taco Bell’s creamy chipotle sauce for sale in most grocery stores near the salsa and taco shells.
- Chicken – For authentic flavor, use chopped rotisserie chicken. If you don’t have leftover rotisserie chicken to use up, you could poach a chicken breast and then dice it. You want small, bite size pieces of chicken.
- Cheese – Fiesta or Taco blend shredded cheese.
- Butter – A little bit of butter to melt in the skillet infuses the tortilla with great flavor as it cooks, and helps it crisp up to golden brown perfection.
How To Make
Making this copycat Taco Bell chicken quesadilla recipe is quick and easy.
Start by setting a large skillet on the stove over low heat.
While the skillet heats up, add some of the cream chipotle sauce to the center of the flour tortilla- about a tablespoon worth.
Working quickly, spread the sauce evenly out over the tortilla.
Place one half of the tortilla in the skillet, and let the other half drape over the edge.
Spread half of the shredded cheese evenly out over the half of the tortilla in the skillet.
Top with the chicken, then the remaining cheese.
Fold the tortilla in half to close, and scoot the tortilla into the center of the skillet.
Add a lid to cover the skillet, and let the quesadilla cook on low heat for 2 minutes.
Once the bottom of the tortilla shell has become a crispy golden brown, and the cheese has begin to melt it’s time to carefully flip it over.
Cover the skillet again with the lid, and continue cooking for another 2 minutes- until the other side’s also golden brown & crispy and the cheese has completely melted.
Transfer the cheesy chicken quesadilla to a waiting plate or cutting board.
Let the quesadilla cool for 1-2 minutes to allow the cheese to set up slightly.
Cut into 3-4 triangles/wedges, and serve with your favorite dipping options.
Storing Leftover Quesadillas
Have extra?
Leftover chicken quesadillas are easy to store!
Let the quesadillas cool completely so they don’t sweat or get soggy when refrigerated.
Then store them in an airtight container in the refrigerator for up to 3 days.
When ready to eat you can reheat them in the microwave, in a skillet on the stove, or in an air fryer.
Can I Freeze Cooked Chicken Quesadillas?
Yes!
Pre cooked and cooled chicken quesadillas freeze perfectly, making them a great option for easy snacking later on.
Make sure they’re cooled completely before preparing them to be frozen.
Store the cooked, cooled quesadillas in a ziplock-ing freezer bag with excess air removed, or wrap them tightly in plastic wrap and then in aluminum foil.
They can then be frozen for up to 2 months.
Is Using Creamy Chipotle Sauce Authentic?
Technically, Taco Bell uses a creamy jalapeno sauce on their quesadillas; however, they don’t sell that individually at their restaurants or at grocery stores.
They do sell a creamy chipotle sauce, which makes a perfect substitute.
TIPS & TRICKS
- Make sure you’re cooking your quesadilla on low, anything higher will cook it too quickly causing the tortilla to burn before the cheese has evenly melted.
- For best results- use chopped rotisserie chicken.
- For a taco bell steak quesadilla, swap the chicken for leftover chopped steak. For the ground beef version, swap it for a big of taco seasoned ground beef.
- If you want your quesadilla’s on the crispier side, you can let them cook for 30 extra seconds per side. Watch them carefully though because they can go from toasted to burnt quickly.
- Once the quesadilla has cooled significantly, you can cut it with a sharp knife or a pizza cutter.
- This recipe can easily be doubled or tripled as needed.
Other Taco Bell Copycat Recipes To Try
This recipe is a spot on copycat of the infamous chicken quesadilla from Taco Bell.
Golden brown and crispy on the outside, with a melt in your mouth cheesy center- these cheesy chicken quesadillas will satisfy even the biggest cravings!
Looking for other copycat versions of your favorite Taco Bell menu items?
Try these:
If you’ve tried this COPYCAT TACO BELL QUESADILLA RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Copycat Taco Bell Chicken Quesadilla Recipe
Ingredients
- 1 burrito size flour tortilla
- 1 tbsp Taco Bell creamy chipotle sauce
- 1/2 cup diced rotisserie chicken
- 1/2 cup fiesta blend cheese divided
- 1 tbsp butter
Instructions
- Add a large skillet to the stove top set over low heat.
- Spread the sauce evenly out over one side of the tortilla. Fold in half, then place one half in the skillet with the other gently draped against and over the edge.
- Working quickly spread half the shredded cheese evenly out over the flat half of the tortilla. Top with the chopped chicken in an even layer. Sprinkle the rest of the cheese evenly out over top.
- Fold over the other half of the tortilla to close.
- Add a lid to the skillet to cover, and let the quesadilla cook for 2 minutes- or until the bottom of the tortilla shell is golden brown and the cheese has begun to melt.
- Carefully flip the tortilla over, then add the lid again to cover the skillet, and continue cooking another two minute.
- Transfer the cooked, crispy quesadilla to a waiting plate or cutting board.
- Let it cool for 1-2 minutes, then cut into triangles and serve.
Notes
- Make sure you're cooking your quesadilla on low, anything higher will cook it too quickly causing the tortilla to burn before the cheese has evenly melted.
- For best results- use chopped rotisserie chicken.
- For a taco bell steak quesadilla, swap the chicken for leftover chopped steak. For the ground beef version, swap it for a big of taco seasoned ground beef.
- If you want your quesadilla's on the crispier side, you can let them cook for 30 extra seconds per side. Watch them carefully though because they can go from toasted to burnt quickly.
- Once the quesadilla has cooled significantly, you can cut it with a sharp knife or a pizza cutter.
- This recipe can easily be doubled or tripled as needed.
Nutrition
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