Taco Bell Chicken Quesadilla Copycat
Creamy, cheesy, and satisfyingly crispy — this Taco Bell Chicken Quesadilla Copycat is the kind of comfort food that disappears in minutes and leaves everyone asking for seconds.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Sauce Ingredients
- 1/4 cup mayonnaise room temperature
- 2 tablespoons sour cream cold
- 1 teaspoon taco seasoning store-bought or homemade
- 1/2 teaspoon paprika smoked or sweet
- 1/4 teaspoon cayenne pepper adjust for spice tolerance
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sugar
Filling Ingredients
- 1 cup cooked chicken breast shredded or chopped
- 1 cup shredded Mexican cheese blend or equal parts cheddar and Monterey Jack
- 4 large flour tortillas
- 2 tablespoons butter or oil for cooking
Instructions
- In a small bowl, mix mayonnaise, sour cream, taco seasoning, paprika, cayenne pepper, garlic powder, and sugar until smooth. Set aside.
- Spread about 1 tablespoon of the sauce over one side of each tortilla.
- On two tortillas, equally divide the shredded chicken and sprinkle the cheese over it. Top with the remaining tortillas, sauce side down.
- Heat a skillet over medium heat and add butter or oil. Allow fat to melt and coat the pan.
- Cook each quesadilla for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy. Press gently with a spatula for even contact.
- Slice into quarters and serve hot with extra sauce, salsa, or guacamole.
Notes
Store leftover quesadillas in an airtight container for up to 3 days. Keep sauce separate if you want to prevent sogginess.