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Taco Bell Chicken Quesadilla

Copycat Taco Bell chicken quesadilla with seasoned shredded chicken, three-cheese blend, and crispy butter-griddled tortillas ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 quesadillas
Course: Main Dishes
Cuisine: Mexican-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 boneless skinless chicken breasts (about 1 pound total)
  • 2 tablespoons butter divided for griddling
  • 4 large flour tortillas 8 to 10 inch
  • 1 cup three-cheese blend Mexican blend or cheddar, Monterey Jack, and asadero
  • 1/2 cup diced bell peppers red or green, optional
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste
  • 1 teaspoon lime juice optional

Equipment

  • Large skillet or griddle
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Plate or tray for assembly
  • Meat thermometer (optional)
  • Paper towels

Method
 

  1. Place chicken breasts between two sheets of plastic wrap and pound to 1/2 inch thickness.
  2. Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming.
  3. Add chicken breasts and cook for 5 to 6 minutes per side until golden brown and an internal temperature of 165°F is reached.
  4. Remove chicken and let rest for 2 to 3 minutes, then shred into 1/2 inch pieces.
  5. Transfer shredded chicken to a bowl and toss with garlic powder, onion powder, chili powder, paprika, salt, pepper, and lime juice.
  6. Place one tortilla on a clean surface, sprinkle 1/4 cup cheese over it, top with 1/2 cup seasoned chicken and diced bell peppers, leaving edges clear.
  7. Fold the tortilla in half and repeat assembly with remaining tortillas and filling.
  8. Heat remaining 1 tablespoon butter in the skillet over medium heat until foaming.
  9. Cook each folded quesadilla for 2 to 3 minutes per side until golden and cheese is melted, using a spatula to flip.
  10. Transfer cooked quesadillas to a plate, cut into triangles, and serve immediately.

Notes

Use butter instead of oil for griddling to achieve a golden, crispy crust and rest chicken before shredding to keep it moist.