Taco Bell Chicken Quesadillas are made with shredded chicken tossed a cheesy and slightly spicy sauce then served in between crispy tortillas.

From the recipe collection of Tara Ippolito

Taco Bell chicken quesadillas are one of my favorite things to order on their menu. The chicken is seasoned perfectly and goes together so well with all of that gooey cheese. Just thinking about it makes me want to eat some. We love to make these quesadillas for a quick lunch or dinner when we’re in the mood for them but don’t really feel like driving to the restaurant.

There’s nothing like some fast comfort food made right at home. Pair this with some homemade Taco Bell Quesadilla Sauce and you’ve truly got a meal the whole family will love. I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Ingredients

Heres everything you'll need to make this delicious chicken quesadilla. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Flour Tortillas- The soft base that crisps up evenly and holds in all the delicious filling. I like Mission Tortillas for this.
Rotisserie Chicken- The flavorful and convenient protein this quesadilla filling.
Mayonnaise- Adds a creaminess into the quesadilla filling. I used Dukes.
Diced Pickled Jalapeño’s (plus some juice from the jar)- Adds a little tang and mild heat that mimics the fast food version without overpowering it. I used Mezzetta.
Cheddar Cheese- Melts into a gooey layer that binds the filling together.
Salt- Enhances all of the other ingredients.
Pepper- Cuts the richness of the filling.
Garlic Powder- Distributes the garlicy flavor throughout the dish.
Cumin- Brings a warm, slightly smokey flavor.
Cayenne Pepper - Adds a little heat to the overall flavor.
Chili Powder- Round all the seasonings out and adds to the classic "quesadilla" taste.

Instructions

Heres how to make these delicious quesadillas. You can find the full ingredients list and instructions on the recipe card below.

First, in a large bowl, add the shredded chicken, mayonnaise, diced pickled jalapenos (plus some juice from the jar) and shredded cheddar cheese. Season the chicken with salt, pepper, garlic powder, cayanne pepper, cumin and chili powder. Stir everything together until it’s evenly combined.

PRO TIP: Be sure to grate the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

NOTE: The pickled jalapenos and juice from the jar will not make the quesadillas too spicy. It just adds a really nice layer of flavor.

Now, evenly distribute the chicken mixture onto the bottom of one tortilla and place another tortilla on top.

PRO TIP: Don't overload the filling. It will prevent the tortillas from crisping up properly and they can become soggy.

Then, in a large skillet, over medium high heat, add a tiny amount of oil or cooking spray. Working in batches, add the quesadillas and toast the tortillas on both sides for about 3 minutes or until golden brown.

Finally, transfer them to a cutting board and let them rest for 2 minutes. Slice them into individual triangles and enjoy!

PRO TIP: The best kitchen tool that I've ever gotten has been a pizza cutter that I use specifically for slicing quesedillas into the perfect pieces. I highly recommend using one here.

PRO TIP: Letting the quesadillas rest before slicing will allow the filling to firm up and settle. This way, it wont all come pouring out.

What Can I Serve These With?

I like to serve them with a side of sour cream, salsa and/guacamole. I have a great recipe for Taco Bell Quesadilla Sauce, too.

What Cheese Can I Use?

Feel free to use any kind of cheese or cheese blend that you'd like. Cheddar, Monterey Jack, Pepper jack or any kind that you'd prefer. It all works.

Can They Be Made In The Air Fryer?

Yes, these can absolutely be made in the air fryer. Just assemble the quesadilla (don't over fill them), lightly spray them with oil and place them into the air fryer basket. Air fry them, in batches, at 375 degrees for 5-6 minutes then flip them and let them cook for another 2-3 minutes.

Storage

Let the quesadillas cool completely and place them into an air tight container. They will last in the fridge for up to three days.