Everyone enjoys the famous Taco Bell quesadillas, which are a fast-food classic that brings together the perfect balance of melty cheese, savory meat, and a creamy, spicy sauce all packed into a decadent and yummy tortilla. This homemade version lets you recreate that signature taste right in your kitchen, using fresh ingredients and tailoring it to your preferred level of spice. We believe that what makes these taco bell quesadillas so yummy and unique is the secret jalapeno sauce. With minimal prep and cooking time, these quesadillas are perfect for a quick lunch, weeknight dinner, or a fun snack.
Recreating Taco Bell quesadillas at home means you can use quality cheeses, adjust the ingredients, and load them up with as much filling as you’d like. If you love chicken, beef, or veggie fillings in your burrito or tortillas, these quesadillas can be easily customized.
I love this recipe so much because it’s a simple, crowd-pleasing meal that’s ideal for busy nights or for entertaining friends and family who love Tex-Mex flavors. You will love to make these quesadillas for a quick appetizer for your guests or just when you crave something delicious, comforting and amazingly delicious.
Why do I love this recipe?
It captures the nostalgic flavors of Taco Bell quesadillas with fresh ingredients and customizable spice levels.
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Variations on the recipe?
Swap chicken for beef or steak, use different cheeses like pepper jack, or add sautéed peppers and onions for extra flavor.
Serving suggestions?
Serve with sour cream for extra creaminess, guacamole for more refreshing taste, salsa for more delicious taste, or a sprinkle of chopped cilantro for taste and decoration.
Storage and freezing:
Store leftover quesadillas in the fridge for up to 3 days. To freeze, wrap each quesadilla in foil or plastic wrap, then place in a freezer bag for up to 2 months. Reheat in a skillet or oven for best results.
Taco Bell Quesadillas
Ingredients
- 1 lb ground beef chicken, or turkey (or use your preferred protein)
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 packet taco seasoning or 2 tablespoons homemade seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese or a blend of cheeses like Monterey Jack and cheddar
- 1/2 cup shredded mozzarella cheese optional, for extra melty goodness
- 4 large flour tortillas
- 1 tablespoon butter for cooking
- Optional toppings: sour cream salsa, guacamole, shredded lettuce, diced tomatoes, jalapeños, cilantro
Instructions
Cook the Taco Filling:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.Add the minced gаrlic and cook for another minute.Add the ground beef (or chicken/turkey) to the skillet, breаking it up with a spatula. Cook until browned and fullу cооked through, about 5-7 minutes.Drain any excess grease if necessary. Stir in the taco seasoning and water. Simmer for 5 minutes, allowing the mixture to thicken аnd the flavors to meld. Set aside.
Assemble the Quesadillas:
- Lay one tortilla flat on a clean surface.Sprinkle a layer of shredded cheddar and mozzarella (if using) on half of the tortilla.Spoon a generous portion of the taco meat mixture on top of the cheese.Add a little more cheese on top of the taco meat to help seal the quesadilla.Fold the tortilla in half to create a half-moon shape.
Cook the Quesadillas:
- Heat a nonstick skillet or griddle over medium heat and melt a tablespoon of butter in it.Place the quesadilla in the skillet and cook for 3-4 minutes on each side, pressing gently with a spatula to ensure it cооks evenly and the cheese melts.Flip the quesadilla carefully to avoid spilling the filling, and cook the other side until golden brown and crispy, about 3-4 more minutes.
Serve:
- Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges.
- Serve with your favorite toppings, such as sour cream, salsa, guacamole, shredded lettuce, diced tomatoes, or fresh cilantro.
