Description
This Taco Bell Quesadilla Sauce recipe replicates the creamy, tangy, and mildly spicy sauce that makes Taco Bell quesadillas irresistible. The sauce combines mayonnaise, sour cream, and a blend of pickled jalapenos and spices for a perfect balance of flavors that enhances any quesadilla or Mexican-inspired dish.
Ingredients
Scale
Base
- ½ cup mayonnaise
- ½ cup sour cream
Pickled Jalapeno Mix
- 3 Tablespoons pickled jalapeno juice (from a jar of pickled jalapenos)
- 3 Tablespoons pickled jalapenos, diced
Spices
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon chili powder
Instructions
- Combine Base Ingredients: In a medium bowl, mix the mayonnaise and sour cream together until you achieve a smooth and creamy consistency.
- Add Pickled Jalapeno Elements: Stir in the pickled jalapeno juice and diced pickled jalapenos, ensuring they are evenly incorporated into the creamy base.
- Mix in Spices: Add paprika, ground cumin, garlic granules, onion powder, salt, and chili powder to the mixture, blending thoroughly to distribute all the flavors.
- Whisk to Blend: Use a whisk to fully blend all ingredients until the sauce becomes creamy and uniform in texture.
- Adjust and Chill: Taste the sauce and adjust seasoning if necessary. For the best flavor, chill the sauce in the refrigerator for at least 30 minutes before serving.
Notes
- For an extra kick, add more diced pickled jalapenos or a splash of hot sauce.
- This sauce can be stored refrigerated in an airtight container for up to one week.
- Adjust the salt and chili powder according to your spice preference.
- Great as a dip or spread for quesadillas, tacos, and other Mexican dishes.
