Taco Bell, hear my plea. Your new empanada tastes incredible, and it should be available everywhere.

I moved back to California in the summer of 2020, right around the time Taco Bell released the Grilled Cheese Burrito. It had been 10 years since I'd had easy access to the chain, and I was intrigued to see how the menu had changed. 

I was a huge fan of the Grilled Cheese Burrito (which, along with the Double Steak Grilled Cheese Burrito, is currently back on Taco Bell's menu) and a former love was rekindled. I made it my mission to keep trying Taco Bell's new innovations. And, since then, there have been dozens of them. 

I first visited Taco Bell's headquarters in October, where I got to sample everything from the Loaded TRUFF Nacho Fries (which I was obsessed with and already miss) to the Enchirito. 

I was invited back earlier this month for a whole new feast. And while some things are still top secret, there's one new dish I can finally spill the beans on — and you'll definitely want to know about it. 

The $3.49 Cheesy Chicken Crispanada — which is currently being tested in Knoxville, Tennessee, for a limited time until supplies last — consists of 50% shredded white chicken meat and 50% shredded dark chicken meat, a spokesperson for the chain told me during the tasting. 

Also stuffed inside is a blend of melted cheddar and mozzarella cheeses, and the shell is made from phyllo dough — a deviation from the corn dough traditionally used for empanadas. 

This isn't the first time Taco Bell has released its own spin on the classic treat. The chain previously had a sweet Caramel Apple Empanada, which was discontinued in 2019.

I've devoured many empanadas in my life but had never tried one that was made from phyllo dough. And as a Greek-American who grew up watching my parents carefully handle cold sheets of phyllo to make their homemade baklava and spanakopitas, I was really intrigued. 

The Cheesy Chicken Crispanada doesn't have the soft and tender base of a traditional empanada, nor is it super flaky like a spinach pie. The fried shell was hard and firm, and it looked crispy. 

I gave my empanada a good dunk in the spicy ranch, which had a lovely light and bright flavor that served as a nice contrast to the filling. 

I like things pretty spicy and found the ranch to be milder than expected, but I thought it still paired well with all that cheesiness. 

Balance is the perfect word to describe why the Cheesy Chicken Crispanada is such a success. From the texture to the flavor, everything just works perfectly together.

The shell has a really satisfying crispiness that gives way to this deliciously warm, creamy, and cheesy middle, and the combination of white and dark chicken added so much flavor. 

Overall, it was such a savory and comforting snack. I could easily eat so many of these in one sitting. 

The Cheesy Chicken Crispanada is delicious, creative, and innovative. I know it's currently only being tested in Tennessee, but it's my hope that Taco Bell will make it available everywhere. 

I believe the key might be to send a Cheesy Chicken Crispanada to Taco Bell superfan Dolly Parton, who just happens to live in the same state. 

After all, she did help bring back the Mexican Pizza.