Taco Bell is once again pushing the boundaries of fast-food innovation with its latest test item: the Crunchadilla. This new menu addition combines the melty goodness of a classic quesadilla with an extra layer of crunch, aiming to deliver what the chain calls “melty, crispy perfection.”
Launched as part of a broader wave of limited-time tests in November 2025, the Crunchadilla is currently available only in select locations in Oklahoma City, Oklahoma. If you’re not in the area, you’ll have to wait and hope it performs well enough for a wider rollout—or even nationwide availability.
The Crunchadilla builds on Taco Bell’s love for texture contrasts, much like fan favorites such as the Crunchwrap Supreme or Cheesy Gordita Crunch. It features a crispy tortilla shell stuffed with fillings, then folded into a warm, grilled flour tortilla.
There are two varieties being tested:
- Classic Chicken Crunchadilla: Grilled marinated all-white-meat chicken, creamy jalapeño sauce, reduced-fat sour cream, and a three-cheese blend (mozzarella, pepper jack, and cheddar).
- Sriracha Chicken Crunchadilla: The same base as the Classic, but with the addition of Taco Bell’s new Sriracha sauce for a spicy kick.
Both versions are priced at an affordable $2.00, making it an accessible snack or side.
The Crunchadilla isn’t flying solo. Taco Bell rolled it out alongside other experimental items in different markets:
- Mexican Pizza Empanadas in Phoenix, Arizona.
- New Refresca-style drinks (Limonada and Dream varieties) in Knoxville, Tennessee.
This multi-city testing strategy allows Taco Bell to gauge customer feedback on bold new ideas before committing to national launches. The chain has a history of successful tests turning into menu staples, so strong performance could see the Crunchadilla expand soon.
Taco Bell’s Chief Food Innovation Officer, Liz Matthews, emphasized the brand’s focus on craveable experiences: “Our fans inspire us to push boundaries, break the rules, and explore the limitless potential of flavor.”
