Irresistible Chipotle Quesadillas: The Viral TikTok Sensation
Craving the Chipotle quesadillas from the viral TikTok “hack” but can’t get them in the store? Learn how to make these cheesy quesadillas with steak or chicken, fajita veggies, and a creamy sauce right at home!

What is the Viral Chipotle Quesadilla “Hack”?
Chipotle introduced quesadillas to their menu a few years ago, and they can only be ordered online—traditionally, they include either a protein or fajita veggies. Recently, a trend emerged from TikTok where a user tried the quesadilla loaded with both steak and fajita veggies, creating a creamy dipping sauce by mixing sour cream with their famous vinaigrette. Many have likened it to a quesadilla version of a Philly cheesesteak.
Unfortunately, due to Chipotle’s restrictions on how quesadillas should be made and ordered, many locations cannot accommodate this new combination, resulting in frustrated customers. Instead of battling the rules, why not recreate the viral quesadillas at home?
How to Make the Chipotle Quesadillas
Quesadilla Components
The famed Chipotle quesadillas consist of three main components:
- Marinated steak or chicken
- Fajita veggies
- Dipping sauce
While I prefer steak, you can also use juicy chicken. For my steak, I recommend using marinated flank steak, which is loaded with flavor and complements the melted cheese and zesty sauce beautifully.
Fajita Veggies
For the fajita veggies, you’ll need red and green bell peppers, red onion, and jalapeños, seasoned with:
- 1 tablespoon chili powder
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper (optional for heat)
You can swap these spices with your favorite packaged fajita seasoning if you prefer. For the dipping sauce, mix your homemade Chipotle vinaigrette with sour cream in a 50/50 ratio—or adjust it to your liking!
Making the Quesadillas
Start by marinating your steak for at least two hours—overnight is even better. Combine the fajita spices with the sliced onions and peppers and set them aside. You can use a large griddle or a cast iron skillet for cooking. Lightly oil the griddle surface and cook the marinated steak for 3-5 minutes per side until it reaches your desired doneness.
Once the steak is cooked, sauté the veggies for about 5-7 minutes. Then, wipe down the griddle with a paper towel before toasting the quesadillas. Layer cheese, sliced steak, and veggies onto half of a tortilla. Fold the tortilla, cooking it for 2-3 minutes per side until toasted and the cheese melts. Serve with the prepared dipping sauce!
Chicken Variation
If you prefer chicken, use the same marinade with boneless, skinless chicken thighs or breasts. Marinate these for 2 hours or overnight, then cook on the griddle until the internal temperature reaches 165°F. Follow the remaining steps as outlined for assembling and cooking the quesadillas.
Ingredient | Amount |
---|---|
Fajita Spices | 1 tablespoon chili powder, 1 teaspoon each of fine sea salt, black pepper, smoked paprika, onion powder, garlic powder, ground cumin, and a pinch of cayenne pepper (optional) |
Steak | 2-3 pounds marinated flank steak |
Veggies | 1 each red and green bell pepper, 1 red onion, 1 jalapeño, sliced |
Shredded Cheese | As desired (Monterey Jack and/or queso blanco recommended) |
Tortillas | 8 large tortillas |
Sour Cream | As desired for dipping |
Chipotle Vinaigrette | As desired for dipping |