Taco Bell Chicken Quesadilla Copycat
Creamy, melty, and satisfyingly crunchy, this Taco Bell Chicken Quesadilla Copycat is comfort food at its finest.
Equipment
- Skillet
- Mixing Bowl
Ingredients
Sauce Ingredients
- 1/4 cup mayonnaise room temperature
- 2 tablespoons sour cream softened or room temperature
- 1 teaspoon taco seasoning store-bought or homemade
- 1/2 teaspoon paprika smoked paprika if preferred
- 1/4 teaspoon cayenne pepper adjust for heat
- 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 1/2 cup cheddar and 1/2 cup Monterey Jack
- 4 large flour tortillas burrito-size or large taco-size
- 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. Cook each quesadilla for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crispy.
- Slice into quarters and serve hot with extra sauce, salsa, or guacamole.
Notes
Use a hot, well-seasoned skillet for the crispiest tortilla exterior. Avoid overfilling the tortillas to prevent them from being hard to flip and slice.