Description
This creamy Taco Bell Quesadilla Sauce is a flavorful and tangy blend of mayonnaise, sour cream, and pickled jalapenos, perfectly spiced with paprika, cumin, and chili powder. It’s a popular and easy-to-make dipping sauce that adds a zesty kick to quesadillas and other Mexican-inspired dishes.
Ingredients
Scale
For the Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- 3 Tablespoons pickled jalapeno juice (from a jar of pickled jalapenos)
- 3 Tablespoons pickled jalapenos, diced
- 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, combine the mayonnaise and sour cream. Stir them together until the mixture is smooth and well blended.
- Add jalapeno components: Pour in the pickled jalapeno juice along with the diced pickled jalapenos. Stir thoroughly to incorporate these ingredients into the creamy base.
- Mix in spices: Add paprika, ground cumin, garlic granules, onion powder, salt, and chili powder to the bowl. Stir the mixture well to ensure all spices are evenly distributed.
- Whisk to creamy consistency: Whisk the sauce vigorously until all ingredients are fully blended and the sauce achieves a smooth, creamy texture.
- Adjust seasoning and chill: Taste the sauce and adjust seasoning if necessary. For best flavor, cover and refrigerate the sauce for at least 30 minutes before serving.
Notes
- Chilling the sauce enhances the flavors as they meld together.
- You can adjust the pickled jalapenos and chili powder for more or less heat based on your preference.
- This sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- Perfect as a dip or spread for quesadillas, tacos, and other Mexican dishes.
