Go Back
–+ servings
Three grilled quesadilla wedges, inspired by the Taco Bell Chicken Quesadilla Recipe, are filled with cheese and chicken and stacked on a wooden cutting board. A bowl of chopped herbs and a striped napkin are nearby.
Print Recipe
5 from 20 votes

Taco Bell Chicken Quesadilla Recipe

Make this Taco Bell Chicken Quesadilla at home with simple and easy ingredients. This is the perfect recipe to use leftover chicken for an easy weeknight meal.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Carrie Barnard
Cost: $16.05 Recipe, $4.01 per Serving

Ingredients

For the Sauce:

  • ¼ cup Mayonnaise
  • 2 teaspoons Minced Pickled Jalapeños
  • 2 teaspoons Pickled Jalapeño Juice
  • ⅔ teaspoon Sugar
  • ½ teaspoon Cumin
  • ½ teaspoon Paprika
  • ⅛ teaspoon Cayenne Pepper
  • ⅛ teaspoon Garlic Powder
  • 1 Dash Salt

For the Quesadillas:

  • 2 Chicken Breasts
  • 1 Tablespoons Oil
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 4 Burrito Size Flour Tortillas
  • 1 cup Cheddar Cheese shredded
  • 1 cup Monterey Jack Cheese shredded
  • 2 Slices American Cheese

Instructions

  • In a small bowl, mix together ¼ cup mayonnaise, 2 teaspoons minced pickled jalapeños, 2 teaspoons pickled jalapeño juice, ? teaspoon sugar, ½ teaspoon cumin, ½ teaspoon paprika, ? teaspoon cayenne pepper, ? teaspoon garlic powder, and 1 dash salt until well combined. Refrigerate until ready to use.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 chicken breasts and season with 1 teaspoon salt and ½ teaspoon pepper. Cook until the chicken reaches 165°F internally.
  • Remove the chicken from heat and let rest for 5 minutes, then slice thinly.
  • Preheat a large skillet or griddle over medium heat and place 1 tortilla on the surface.
  • Sprinkle ¼ cup cheddar cheese, ¼ cup Monterey Jack cheese, and ½ slice American cheese onto half of the tortilla. Add ¼ of the sliced chicken on top.
  • Spread about 1 tablespoon of the prepared sauce on the other half of the tortilla.
  • Fold the tortilla in half and cook until golden brown and the cheese begins to melt. Flip and cook until the other side is browned.
  • Remove from heat and repeat with remaining tortillas, using the remaining ingredients.
  • Slice, serve, and enjoy.

Video

Notes

These are best served fresh but you can refrigerate the leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 612kcal | Carbohydrates: 18g | Protein: 42g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 1553mg | Potassium: 539mg | Fiber: 1g | Sugar: 2g | Vitamin A: 823IU | Vitamin C: 4mg | Calcium: 576mg | Iron: 2mg
QR Code linking back to recipe