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Copycat Taco Bell Quesadilla Sauce Recipe

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4 from 67 reviews

This Copycat Taco Bell Quesadilla Sauce is a creamy, spicy condiment that perfectly replicates the famous sauce found in Taco Bell quesadillas. Combining mayonnaise, sour cream, and a blend of jalapeno peppers and spices, this sauce offers a flavorful kick that’s creamy with just the right amount of heat. It’s easy to make and perfect for dipping or spreading in your favorite quesadilla or Mexican dishes.

Ingredients

Quesadilla Sauce Ingredients

  • 1/4 cup mayonnaise
  • 2 Tbsp sour cream
  • 1 Tbsp canned jalapenos, finely chopped
  • 1 Tbsp canned jalapeno juice
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne powder

Instructions

  1. Chop Jalapenos: Finely chop the canned jalapenos until they are small enough to blend smoothly into the sauce, ensuring a consistent texture without large chunks.
  2. Combine Ingredients: In a mixing bowl, add the mayonnaise, sour cream, finely chopped jalapenos, jalapeno juice, salt, paprika, garlic powder, ground cumin, chili powder, and cayenne powder.
  3. Mix Thoroughly: Stir all the ingredients together until the mixture becomes smooth and well combined so that the flavors are evenly distributed throughout the sauce.
  4. Store or Use: Use the sauce immediately as a dip or spread for quesadillas or other dishes. Alternatively, store it in an airtight container in the refrigerator for 4-5 days to maintain freshness and flavor.

Notes

  • Adjust the amount of jalapeno and cayenne powder to control the spice level according to your taste.
  • Use fresh jalapenos if you prefer, but canned jalapenos provide a more authentic flavor and the necessary jalapeno juice for the sauce.
  • This sauce can be stored in the refrigerator for up to 5 days in a sealed container.
  • Perfect as a dip for quesadillas, tacos, or as a spread on burgers and sandwiches.
  • For a lighter version, substitute mayonnaise with low-fat mayo or Greek yogurt.