Taco Bell Unveils 5 New Menu Items Featuring 2024 Fan Favorite

Spice-It-Up Caliente Cantina Chicken Feast

Bring Taco Bell’s hottest launch of 2024 into your kitchen with this homemade Caliente Cantina Chicken menu. Slow-roasted chicken, vibrant pico de gallo, crunchy purple cabbage and a smoky red-jalapeño sauce combine in tacos, burritos, quesadillas, bowls and loaded fries. Follow along for simple tweaks that pack extra flavor and heat.

Ingredients

• For the Slow-Roasted Chicken:
  • 1½ lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper, to taste
• For the Caliente Sauce:
  • 6 oz jar roasted red jalapeños (drained)
  • 2 cloves garlic, minced
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • ¼ tsp smoked chipotle chili powder
  • Salt, to taste
• Fresh Toppings & Sides:
  • 1 cup shredded iceberg lettuce
  • ½ cup finely shredded purple cabbage
  • ½ cup pico de gallo
  • 1 cup shredded Monterey Jack cheese (plus extra for quesadillas)
  • ½ cup guacamole
  • ½ cup sour cream
  • 4 corn tortillas (for tacos)
  • 2 large flour tortillas (for burritos/quesadillas)
  • 2 cups cooked rice
  • 1 cup black beans, rinsed and warmed
  • 1 bag frozen seasoned shoestring fries or nacho fries

Step-by-Step Instructions

1. Prep & Roast Chicken: Preheat oven to 300°F. Toss chicken thighs with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt and pepper. Arrange on a wire rack set over a rimmed baking sheet. Roast until internal temperature reaches 165°F, about 55–60 minutes. Let rest, then shred.
2. Blend Caliente Sauce: In a blender, combine red jalapeños, garlic, vinegar, honey, chipotle powder and a pinch of salt. Purée until smooth. Adjust seasoning and transfer to a squeeze bottle or small bowl.
3. Warm & Crisp Tortillas: For crispy tacos, lightly brush both sides of corn tortillas with oil and pan-fry until golden and slightly blistered. For soft tacos, burritos and quesadillas, warm tortillas in a dry skillet or microwave until pliable.
4. Assemble Tacos:
   • Crispy Taco: Fill fried corn shell with shredded chicken and Monterey Jack. Drizzle with Caliente Sauce.
   • Soft Taco: Layer chicken, lettuce, cabbage, pico de gallo, cheese and a generous stream of Caliente Sauce inside a warmed corn tortilla.
5. Layer Burrito & Quesadilla:
   • Burrito: On a large flour tortilla, spread rice, beans, chicken, lettuce, cabbage, pico, cheese and sauce. Roll tightly.
   • Quesadilla: On half of a large tortilla, sprinkle cheese, top with chicken and a drizzle of sauce; fold over and grill until cheese melts and exterior is golden. Serve with guacamole and sour cream.
6. Build the Bowl: In bowls, layer rice, beans, chicken, lettuce, cabbage, pico, cheese, guacamole, sour cream and a final zigzag of Caliente Sauce.
7. Nacho Fries Upgrade: Bake fries according to package directions (or air-fry at 400°F for 10 minutes). Top with shredded chicken, nacho cheese sauce, Monterey Jack, fiesta strips (optional), sour cream and a drizzle of Caliente Sauce.

Special Tips

• For even more smoke, grill chicken over indirect heat instead of roasting.
• Make Caliente Sauce a day ahead and let flavors meld overnight.
• Swap red jalapeños with fresh chiles de árbol for extra fire.
• Use leftover shredded chicken in salads or eggs for a spicy breakfast boost.

Yield: 4–5 servings (all five menu items)

Prep: 30 min | Cook: 1 hr | Total: 1 hr 30 min

Source: Allrecipes