Shredded Chicken Mini Quesadilla from Taco Bell features tender shredded chicken and melted cheddar cheese folded inside a warm, toasted flour tortilla, delivering a savory and cheesy bite-sized snack with a satisfying crispy exterior.
Equipments
- Mixing bowl
- Fork or tongs
- Cheese grater
- Knife
- Cutting board
- Spoon
- Non-stick skillet or flat griddle
- Spatula
- Measuring cups
- Measuring spoons
- Aluminum foil (optional for keeping warm)
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 cup (115g) shredded cheddar cheese
- 4 small (6-inch) flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (60ml) chicken broth
Ensure that the chicken breast is boneless and skinless for a tender texture and easy shredding. Use freshly shredded cheddar cheese for better melting and flavor compared to pre-packaged shredded cheese. Opt for small 6-inch flour tortillas to achieve the perfect bite-sized quesadilla with a crispy exterior. Mixing spices like chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper will provide the authentic taco seasoning taste. These tips will help you recreate the Shredded Chicken Mini Quesadilla from Taco Bell copycat menu with the same savory and cheesy satisfaction.
Instructions
- Instructions:
- Preheat oven to 375°F (190°C) if you plan to keep quesadillas warm.
- Place chicken breast in a mixing bowl.
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Rub spice mixture evenly over chicken breasts.
- Heat olive oil in a non-stick skillet over medium heat.
- Add chicken breasts and cook 5–7 minutes per side until cooked through.
- Pour chicken broth into the skillet, cover, and simmer for 3–4 minutes.
- Remove chicken from skillet and shred using two forks.
- Return shredded chicken to skillet; stir to coat in any remaining juices.
- Grate cheddar cheese using a cheese grater.
- Lay flour tortillas flat on a cutting board.
- Spoon equal amounts of shredded chicken onto one half of each tortilla.
- Sprinkle cheddar cheese evenly over the chicken.
- Fold tortillas in half to cover the filling.
- Wipe out skillet and heat over medium heat.
- Place folded quesadillas in the skillet.
- Cook 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
- Remove from skillet and let cool slightly.
- Cut quesadillas into mini wedges using a knife.
- Serve immediately or keep warm in foil in preheated oven.
Substitution
Shredded Chicken Mini Quesadilla from Taco Bell copycat menu combines seasoned shredded chicken with melted cheddar cheese inside a toasted flour tortilla for a crispy, flavorful snack. If fresh chicken breast is unavailable, rotisserie chicken or canned chicken can be used as convenient alternatives without sacrificing taste. You can swap cheddar cheese with Monterey Jack or a Mexican cheese blend to vary the flavor profile while still achieving good meltability. When warming the quesadillas, use a non-stick skillet or flat griddle over medium heat to ensure even toasting and prevent burning. Aluminum foil helps keep quesadillas warm and maintains their crispy texture if made in advance.
Tips
Make sure the chicken is fully cooked before shredding to avoid any food safety risk. When rubbing spices on the chicken, distribute them evenly for consistent flavor in every bite. Use medium heat when cooking quesadillas to achieve a crispy exterior without burning the tortillas. If you're not serving immediately, keep your quesadillas warm in a preheated oven wrapped in aluminum foil to maintain texture and taste.
Nutritions
Shredded Chicken Mini Quesadillas provide a good source of lean protein from the chicken breast, essential for muscle repair and growth. The melted cheddar cheese contributes calcium and vitamin D, supporting bone health, while the flour tortillas supply carbohydrates for energy. Spices like chili powder and smoked paprika add antioxidants without extra calories or sodium. You can enjoy these quesadillas as a balanced snack, combining protein, fats, and carbs with flavorful seasoning.
Storage
Store leftover shredded chicken mini quesadillas in an airtight container in the refrigerator to maintain freshness for up to 3 days. To reheat, use a non-stick skillet over medium heat to crisp the exterior and melt the cheese, preserving the quesadilla's savory and crispy texture. Avoid microwaving directly to prevent sogginess and ensure your snack retains its signature bite-sized appeal.
Variation or Alternatives
You can replace shredded chicken with shredded rotisserie chicken or leftover cooked meat to save time without sacrificing flavor. Swap cheddar cheese for Monterey Jack, mozzarella, or pepper jack for a milder or spicier twist. Use whole wheat or corn tortillas for a different texture and added nutritional value. For a crispier exterior, brush the quesadilla with a bit of melted butter before cooking in the skillet.
Allergies
The Shredded Chicken Mini Quesadilla contains common allergens such as dairy from shredded cheddar cheese and wheat from flour tortillas. If you have a gluten intolerance or milk allergy, this snack may trigger adverse reactions. Be sure to verify your tolerance to these ingredients to enjoy your quesadilla safely.
Why this recipe?
The Shredded Chicken Mini Quesadilla from Taco Bell is beloved for its perfectly seasoned, tender shredded chicken paired with a blend of melted cheeses inside a warm, grilled tortilla. Its combination of savory flavors and convenient size makes it an ideal snack or quick meal option. You'll appreciate how easy it is to recreate this tasty item at home, allowing control over ingredients and customization to your taste. Making the copycat recipe ensures a freshly prepared, cost-effective version that satisfies cravings anytime.