Ask almost anyone who’s had a Taco Bell quesadilla and they’ll agree: The sauce is BOSS. It provides that little extra something in your quesadilla that keeps you coming back.
Quesadillas are so easy to make at home! Can the same be said for the sauce? Is it possible to make yourself? I say yes! 😀
What’s in Taco Bell’s Quesadilla sauce?
I am not Taco Bell therefore I do not have the exact recipe, but we all know the result we crave. It starts with sour cream and mayo for a smooth and creamy base. Then, add some chopped jalapeno and spices. The beauty of making it yourself is that you can adjust those spices to your preference. A little more jalapeno can sometimes be a very good thing. 😀
How to make this Copycat Quesadilla Sauce
Let’s see if I can describe this “complicated” process:
- Mix everything together
- Put it in the fridge
- Done! 😄
Yes, it’s really that easy. The biggest time commitment involves mincing jalapeno peppers. Measure everything, put in a bowl and mix. When I say it takes 5 minutes to assemble, I think I’m even overestimating that.
Then, place in the fridge for at least an hour to let those flavors develop.
A creamy and delicious sauce that brings “The Bell” home to your kitchen.
Use this Taco Bell quesadilla sauce inside your burrito/quesadilla, or as a dipping sauce.
Taco Bell (Copycat) Quesadilla Sauce
- ½ cup sour cream
- 3 Tablespoons mayonnaise
- 1 Tablespoon jalapeno fresh, minced
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- 1/16 teaspoon ancho chili pepper
- Dash of cumin
- Dash of cayenne pepper
- Mix all ingredients together until well blended.
- Cover and refrigerate for at least an hour before serving.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Options and substitutions
I feel that fresh is usually better but having a can of jalapenos on hand is a good backup. Use the same amount as you do for fresh. If you’re feeling adventurous, you can even add a little of the pickling juice to the mix. 😀
Jalapeno peppers are not as spicy as you think. For the lowest spice level, make sure you completely remove the pith and seeds before mincing. I find the seeds to be the spiciest (hottest) part. You could add some back to increase the spice level, but that would probably make it uneven. One bite with a seed will be very hot, then several bites without will be mild. An approach for the risk-takers out there. 😄
The spices are the best way to control the overall “heat index” of this sauce. As written, the spice level is subtle, not hot. If there are spices you do not have, you can adjust the others. Perhaps you don’t have any ancho chili pepper on hand. I like the slightly smoky quality it adds, but in its absence try increasing the cayenne pepper to make up for it.
Cumin can be increased or even eliminated per your preference. For the most part, the sour cream and mayo tend to mellow out the spices, which is why that hour in the fridge is so important. Give those flavors a chance to develop a little before deciding whether to spice it up.
More Tex-Mex ideas
If you love the Tex-Mex flavors in this Taco Bell quesadilla sauce, here are some more ideas for your table: