Quesadilla Sauce

Quesadilla SauceWe love a good sauce or dip around here. Don’t get me wrong, good ‘ole sour cream or guacamole is great for a quesadilla but sometimes you just need a change, a boost, a kick. And this quesadilla sauce has all those things.

I will not get too far into this before I admit this is a Taco Bell copycat recipe of the sauce they put in their quesadillas. I will also let you know right off the bat that I am not a fan of the TB (sadly, Joel loves it).

I used to not mind it too much but it was a major food aversion when I was pregnant with Noah and ever since, it just makes me gag thinking of it (although I do have a weird curiosity about the Cool Ranch Dorito tacos…has anyone tried them?).
Quesadilla SauceBack in my college days, my roommates and I would occasionally stop by Taco Bell for a quick and cheap dinner. Quesadillas were always my poison because of that yummy sauce. One day, we decided we should try to make it at home. We found this copycat recipe and played around with it until it was just right for us.

I should have known I was destined to have a food blog even when cooking in a tiny, linoleum covered, laminate topped apartment kitchen that I shared with two other {amazing} girls.

Joel prefers this slathered onto his quesadilla before it is cooked to golden perfection but me? I’m a dipper. I would, 9 times out of 10, prefer to dip something rather than it be smothered in whatever sauce or dip we are inhaling.

I like to choose exactly how much I get in each bite. Control freak much?
Quesadilla SauceThis sauce is spicy, smoky and slightly sweet….the perfect compliment to our favorite chicken, bacon and black bean quesadillas.


Quesadilla Sauce
Author: Meg's Everyday Indulgence
  • 1/4 cup mayo (I use the olive oil kind)
  • 1/4 cup sour cream
  • 1 Tbsp. jalapeno juice (from the jar)
  • 1 1/2 tsp. granulated sugar
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/8-1/4 tsp. cayenne pepper
  • 1/8 tsp. garlic powder
  1. Mix all ingredients together. Slather on inside on tortilla before topping with filling ingredients or use as a dip for cooked quesadillas.

  2. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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