Vegetarian Taco Bell Style Chicken Quesadilla

Get ready to bring the fast-food experience home with this irresistible Vegetarian Taco Bell Style Chicken Quesadilla recipe! Packed with savory plant-based chicken strips, gooey Mexican blend cheese, and a creamy, zesty jalapeño sauce, this dish perfectly recreates the flavors you love—without compromising on your vegetarian lifestyle. The secret lies in the bold spice blend of smoked paprika, ground cumin, and garlic powder, which adds a smoky, Tex-Mex-inspired kick. Sandwiched between golden, crispy flour tortillas, this quesadilla comes together in just 20 minutes, making it perfect for a quick weeknight meal or a satisfying snack. Pair it with extra creamy jalapeño sauce for dipping, and you'll have a dish that’s genuinely crave-worthy. Whether you're a Taco Bell fan or just love a good vegetarian recipe, this quesadilla is bound to be a hit!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 1 cup Plant-based chicken strips
• 2 pieces Large flour tortillas
• 1 cup Shredded Mexican blend cheese
• 2 tablespoons Mayonnaise
• 1 tablespoon Sour cream
• 1 tablespoon Pickled jalapeños
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Garlic powder
• 1 teaspoon Olive oil
• 1 teaspoon Butter

Directions

Step 1

In a small bowl, combine the mayonnaise, sour cream, pickled jalapeños, ground cumin, smoked paprika, and garlic powder. Blend or whisk until smooth to create the creamy jalapeño sauce. Set aside.

Step 2

Heat a non-stick skillet over medium heat and add the olive oil. Cook the plant-based chicken strips for 3-4 minutes, stirring occasionally, until lightly browned and heated through. Remove from the skillet and set aside.

Step 3

In the same skillet, wipe it clean or use a new skillet. Melt 1 teaspoon of butter over medium heat.

Step 4

Place one flour tortilla in the skillet. Sprinkle half of the shredded Mexican blend cheese evenly over the tortilla.

Step 5

Spread half of the cooked plant-based chicken strips over the cheese.

Step 6

Drizzle 1-2 teaspoons of the creamy jalapeño sauce evenly over the chicken.

Step 7

Sprinkle the remaining half of the shredded cheese over the chicken and top with the second tortilla.

Step 8

Cook the quesadilla for 2-3 minutes on one side until the bottom is golden and crispy, then carefully flip it using a spatula. Cook for an additional 2-3 minutes until the other side is golden brown and the cheese is fully melted.

Step 9

Remove the quesadilla from the skillet and let it cool for 1-2 minutes before slicing into wedges.

Step 10

Repeat the process with the remaining ingredients to make the second quesadilla. Serve hot with extra creamy jalapeño sauce on the side for dipping.

Nutrition Facts

Serving size	(541.3g)

Amount per serving	% Daily Value*
Calories	1492.2

Total Fat 100.2g	0%
Saturated Fat 32.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 147.0mg	0%
Sodium 2606.0mg	0%
Total Carbohydrate 75.5g	0%
Dietary Fiber 10.3g	0%
Total Sugars 3.2g
Protein 83.0g	0%

Vitamin D 0.7IU	0%
Calcium 1079.2mg	0%
Iron 10.0mg	0%
Potassium 749.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 21.6%

Carbs: 19.7%