Copycat Taco Bell Chicken Quesadilla Recipe

copycat taco bell cheesy chicken quesadillas on a wooden cutting board

5 from 1 vote

Copycat Taco Bell Chicken Quesadilla Recipe

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.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: American, Tex Mex

Servings: quesadilla

Calories: 589kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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