Taco Bell Chicken Quesadilla Recipe with Jalapeño Sauce

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Cooking Method: Grilling

Cuisine: Mexican

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 520

Description

This grilled chicken quesadilla recipe is a mouthwatering copycat of the famous Taco Bell chicken quesadilla, but even better because it’s homemade with fresh ingredients.

Ingredients

For the Chicken

2 large boneless, skinless chicken breasts, cut into thin strips

For the Marinade and Seasonings

1/4 cup of olive oil
1/4 cup of fresh lime juice
1 teaspoon of chili powder
1/2 teaspoon of smoked paprika
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of salt
1/4 teaspoon of fresh ground black pepper

For the Quesadilla

4 large flour tortillas, 10-inch (or whole wheat for a healthier option)
2 cups shredded Mexican cheese blend (or a mix of cheddar & Monterey Jack)
1 tbsp butter (or oil for grilling)

For the Creamy Jalapeño Sauce

1/2 cup of mayonnaise
2 tablespoons of pickled jalapeños, seeded and thinly sliced
1 tablespoon of jalapeño brine
1 teaspoon of lime juice
1 teaspoon of homemade taco seasoning

Optional Add Ons

1 cup of diced tomatoes
1/2 cup of diced green bell pepper
1/2 cup of finely chopped red onion
1/4 cup of chopped fresh cilantro
1 cup of your favorite fresh salsa
Sour cream or Greek yogurt (for a creamy finish)

How To Make Copycat Taco Bell Chicken Quesadilla (Step-By-Step Instructions)

1
Cut the Chicken
- Begin by cutting the 2 large boneless, skinless chicken breasts into thin strips.
- Uniform pieces help ensure even cooking.
2
Prepare the Marinade
- In a medium bowl, combine the olive oil, lime juice, garlic powder, cumin, chili powder, smoked paprika, salt, pepper, and onion powder.
3
Marinate
- Add the chicken strips to the marinade, ensuring each piece is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours for more intense flavor).
4
Mix the Sauce Ingredients
- In a small bowl, combine mayonnaise, pickled jalapeños, jalapeño brine, lime juice, and homemade taco seasoning.
5
Blend Well
- Stir until all the ingredients are fully incorporated.
- Cover and refrigerate the sauce so the flavors meld while you cook the chicken and prepare the quesadillas.
6
Preheat Your Grill
- Whether you’re using a gas grill or an indoor grill pan, heat it to medium-high (about 375°F/190°C).
- Brush the grates lightly with oil to prevent sticking.
- Ensure you have tongs, a spatula, and a brush for oiling the grates.
7
Grill the Chicken
- Place the marinated chicken strips on the grill in a single layer.
- Grill for about 4-5 minutes on each side or until the internal temperature reaches 165°F or 74°C.
- The chicken should have beautiful grill marks and a smoky char.
8
Rest the Chicken
- Once cooked, let the chicken rest for 5 minutes, then chop into bite-sized pieces if not already in strips.
9
Prepare the Tortillas
- Lay out 4 large flour tortillas on a clean, flat work surface.
- On each tortilla, spread a thin layer (about 1–2 tablespoons) of the chilled Creamy Jalapeño Sauce.
- This adds moisture and extra flavor, and helps the cheese stick.
10
Layer the Cheese and Chicken
- Sprinkle a generous layer (about 1/2 cup) of shredded Mexican cheese blend evenly over the sauced tortilla.
- Next, distribute the grilled chicken pieces evenly across the tortilla.
11
Add Optional Veggies
- If using, top with diced tomatoes, diced green bell pepper, and finely chopped red onion over the chicken.
12
Top with More Cheese
- Sprinkle another layer of cheese on top of the veggies.
- This extra cheese layer helps bind the quesadilla together as it melts.
- If using one tortilla, fold it in half, ensuring the filling is evenly distributed.
- If using two tortillas, place the second tortilla on top instead.
13
Grill the Quesadilla
- Heat the grill or grill pan over medium heat and melt ½ tbsp butter.
- Carefully transfer the assembled quesadilla to the hot pan.
- Cook for 3-4 minutes on one side until golden brown and crispy.
14
Flip Carefully
- Using a spatula (or two for support), flip the quesadilla and grill the other side for an additional 3–4 minutes.
- Ensure that the cheese inside has melted completely and both sides have a nice char.
- For an extra-crispy finish, gently press down on the quesadilla while grilling.
- Repeat for remaining quesadillas.
15
Cut Into Wedges
- Remove the quesadilla from the grill and let it cool for 1–2 minutes.
- This helps the melted cheese set, making it easier to cut.
- Slice the quesadilla into wedges using a sharp knife or pizza cutter.
16
Garnish and Serve
- Serve with additional fresh salsa and a dollop of sour cream or Greek yogurt on the side for extra creaminess.
- Optionally, sprinkle a few extra chopped fresh cilantro over the top for a burst of color and flavor.

Nutrition Facts

Servings 4

Serving Size 1 large quesadilla wedge

Amount Per Serving
Calories 520kcal

% Daily Value *
Total Fat 32g50%
Saturated Fat 10g50%
Cholesterol 85mg29%
Sodium 980mg41%
Potassium 380mg11%
Total Carbohydrate 28g10%
Dietary Fiber 2g8%
Sugars 3g
Protein 32g64%

Vitamin A 600 IU
Vitamin C 12 mg
Calcium 250 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use freshly shredded cheese (pre-shredded cheese has anti-caking agents that don’t melt as smoothly).
Ensure your grill is not too hot, which can burn the exterior before the chicken cooks through.
Don’t skimp on the cheese, it not only enhances flavor but helps bind the quesadilla.
Start with cheese at the bottom, then add the chicken and veggies, and top with another layer of cheese before closing with the tortilla.
Allow the grilled chicken to rest before assembling; this helps retain moisture and flavor.
The quesadilla can go from perfectly crisp to overly burnt in seconds. Stay attentive!