Taco Bell Chicken Quesadilla

Taco Bell Chicken Quesadilla with creamy jalapeno sauce is simple to make with a few ingredients. You can make this copycat Taco Bell Quesadilla at home in no time at all!

homemade Taco Bell chicken quesadilla, sour cream, and guacamole on a board

Taco Bell is known for many creative takes on Mexican-inspired food. While Nacho Fries and Mexican Pizza taste great, they aren’t exactly what you would call traditional. But sometimes, you are just craving a classic, and it doesn’t get much more old-school than chicken quesadillas. Cheap and easy to prepare, this Taco Bell Chicken Quesadilla recipe is endlessly customizable by adding your favorite toppings. Prepare the chicken and sauce beforehand to keep in the fridge, and you can whip up a hearty snack or meal in minutes.

Tips on Cooking Quesadillas

You don’t have to have a lot of experience in the kitchen to make quesadillas. In fact, it is an excellent dish to teach someone new to cooking to make on his own. As straightforward as it is, there are a few tricks that can significantly improve the results.

  1. Use the largest flour tortilla that will fit flatly on the bottom of your skillet. Most manufacturers label them as burrito-sized.
  2. Start with a hot cooking surface. Heat a dry skillet or, better yet, a griddle pan over medium-high heat. Don’t put the tortilla on a cold cooking surface, or it is much more likely to stick.
  3. Cook the tortilla on the first side until it slides easily, then turn it over. Add an eighth of the shredded mixed cheeses to the bottom half of the tortilla. Lay the chicken on top of the cheese and cover with another eighth of the cheese mixture.
  4. Let the cheese start to melt before spreading the quesadilla sauce on the top portion of the tortilla and folding it over the melting cheese and chicken.
  5. Flip over and cook until slightly browned on both sides.

The Not-So-Secret Taco Bell Quesadilla Sauce

There are many chicken quesadilla recipes out there, but it is the Taco Bell-inspired sauce that makes this one so delicious. The sour cream and seasonings bring plenty of spice to the dish, while the mayonnaise helps tame the heat. Feel free to use your favorite taco seasoning in place of the one listed in the recipe. This quesadilla sauce makes a good dip for french fries and turns a standard hamburger into a Mexican burger.

Make this Taco Bell Chicken Quesadilla Your Own

Quesadillas are very versatile. Try using the same recipe and replace the chicken with ground beef or even thinly sliced steak! If someone in your house home doesn’t eat meat, use vegetarian refried beans instead.

Serve these quesadillas with separate bowls of toppings and let people add whatever they want. Don’t forget to include salsa, sour cream, sliced avocados, guacamole, shredded lettuce, and different heat levels of hot sauces.

Tips for Making and Serving Taco Bell Chicken Quesadilla

  • For a bit of variety, substitute wraps for tortillas. Although they are meant for making sandwiches, wraps are just flavored tortillas and come in various flavors such as sun-dried tomato and spinach.
  • Save time and use store-bought rotisserie chicken. You can often pick up cooked chickens for half price just before the grocery store closes.
  • Store any extra quesadilla sauce for about three days in a covered bowl in the fridge.

Check out more of our Taco Bell recipes on YouTube!

Taco Bell Chicken Quesadilla Recipe Ingredients

Here’s a list of what you need:

  • Sour cream
  • Mayonnaise
  • McCormick taco seasoning
  • McCormick chili powder
  • Tabasco green jalapeno sauce
  • Large burrito size flour tortillas
  • Boneless skinless chicken breasts
  • Vegetable oil
  • Shredded monterey jack cheese
  • Shredded cheddar cheese
Taco Bell chicken quesadilla ingredients

How to Make Taco Bell Chicken Quesadilla

  1. Place sour cream, mayonnaise, taco seasoning, chili powder, and green sauce in a bowl. Stir until thoroughly combined.
    Taco Bell chicken quesadilla sauce ingredients in a bowl
  2. Slice chicken breasts in half horizontally and pound them out thin.
  3. Sprinkle salt and pepper on the chicken breasts.
    chicken breast pounded thin and seasoned on a cutting board
  4. Cook the chicken with vegetable oil in a skillet over medium-high heat until both sides have browned
  5. Slice the chicken into thin strips.
    sliced cooked chicken breast on a cutting board
  6. Place a tortilla in a large skillet over medium-high heat.
  7. Top with monterey jack cheese, cheddar cheese, and sliced chicken.
  8. Drizzle some sauce over the cheese and chicken.
    homemade Taco Bell chicken quesadilla cooking in a skillet
  9. Once the cheese blend begins to melt, fold over the tortilla and flip over. Make sure both sides are browned.

Serve these delicious chicken quesadillas with additional sauce. You can also serve them with sour cream, guacamole, and salsa if desired.

homemade Taco Bell chicken quesadilla and bowls of sour cream and guacamole

Did you love this copycat Taco Bell Quesadilla recipe? Try these copycat recipes!

Check out more of my easy Mexican food recipes and the best Taco Bell recipes here on CopyKat!

homemade Taco Bell chicken quesadilla, sour cream, and guacamole on a board

Taco Bell Chicken Quesadilla

Taco Bell Chicken Quesadilla with creamy jalapeno sauce is simple to make with a few ingredients.
5 from 10 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Taco Bell Chicken Quesadilla
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 812kcal


Creamy Jalapeno Sauce

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 4 teaspoons McCormick Taco Seasoning
  • 1/2 tablespoon McCormick chili powder
  • 1 tablespoon Tabasco green jalapeno sauce you can use the liquid from pickle jalapenos, but it make take more than 1 tablespoon


  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons extra virgin olive oil
  • 4 10-inch flour tortillas
  • 1 1/2 cups shredded Monterey jack cheese
  • 1 1/2 cups shredded Cheddar cheese


Creamy Jalapeno Sauce

  • Place sour cream, mayonnaise, taco seasoning, chili powder, and green sauce in a bowl. Stir until thoroughly combined.

Grilled Chicken Breaat

  • Prepare chicken breasts by slicing in half horizontally. Place cut chicken breasts between two sheets of plastic wrap and gently pound to between 1/4 inch and 3/8 inch thick.
  • Season chicken breasts on both sides with a small amount of salt and ground black pepper.
  • Add two teaspoons of olive oil to a medium sized skillet. Heat the skillet to medium-high.
  • Place chicken breasts into the pan, cook for 4 to 5 minutes, then flip the chicken over and cook for another 4 to 5 minutes or until the chicken is completely cooked through.
  • Place chicken on a cutting board, let it rest for 5 minutes before slicing it into 1/4 inch slices.


  • Wipeout the skillet with a paper towel. Add 1 10 inch tortilla so the skillet. Turn the temperature to medium-low.
  • Drizzle about 1 1/2 tablespoons of the creamy jalapeno sauce over the tortilla.
  • Add 1/3 cup of Monterey jack cheese, and add 1/3 cup of Cheddar cheese. Add enough pieces of chicken to cover the toritlla. Add the top tortilla.
  • Cook for 2 to 3 minutes before flipping, then cook on the other side for an additional minute or two.
  • Cut the quesadilla into thirds before serving.


You will have additional sauce left over. Store in an air-tight container. The sauce will last for up to 1 month. 


Calories: 812kcal | Carbohydrates: 17g | Protein: 48g | Fat: 60g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1028mg | Potassium: 587mg | Fiber: 1g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 2mg | Calcium: 693mg | Iron: 2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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