Vegetarian Taco Bell Style Chicken Quesadilla
Get ready to indulge in the irresistible flavors of this Vegetarian Taco Bell Style Chicken Quesadilla, a plant-based twist on the fast-food classic. Made with savory plant-based chicken strips, gooey shredded Mexican blend cheese, and a homemade creamy jalapeño sauce, this recipe delivers all the bold, spicy, and cheesy goodness you crave in just 20 minutes. A quick skillet preparation ensures golden, crispy tortillas and perfectly melted cheese, while the smoky hints of cumin and paprika elevate the flavor profile to restaurant-quality perfection. Ideal for both vegetarians and Taco Bell fans, these quesadillas are perfect as a hearty lunch, dinner, or snack with extra sauce for dipping. Easy-to-make and packed with flavor, it's a must-try vegetarian comfort food recipe!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
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
Instructions
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.
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.
In the same skillet, wipe it clean or use a new skillet. Melt 1 teaspoon of butter over medium heat.
Place one flour tortilla in the skillet. Sprinkle half of the shredded Mexican blend cheese evenly over the tortilla.
Spread half of the cooked plant-based chicken strips over the cheese.
Drizzle 1-2 teaspoons of the creamy jalapeño sauce evenly over the chicken.
Sprinkle the remaining half of the shredded cheese over the chicken and top with the second tortilla.
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.
Remove the quesadilla from the skillet and let it cool for 1-2 minutes before slicing into wedges.
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
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 1.7 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 538 mg | 41% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 534 mg | 11% | |
*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.
