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Taco Bell Quesadilla sauce is the most delicious creamy jalapeño sauce that complements quesadillas and so many other Mexican recipes perfectly. Homemade quesadilla sauce is next level delicious!
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Quesadilla Sauce Ingredients
These simple ingredients combine to make the best homemade quesadilla sauce!
- Sour cream: You could also substitute Greek yogurt instead.
- Mayonnaise: You can use regular mayo or light. I would not use miracle whip.
- Taco sauce: mild, moderate, or hot depending on your heat preference. This provides the seasoning of the sauce. My personal preference is the Taco Bell Brand Taco Sauce or Trader Joe’s.
- Jalapeño: See my steps below for how to roast jalapeños and what you can use instead.
How to Make Taco Bell Quesadilla Sauce
This sauce comes together in a snap. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Roast the jalapeños. See my steps for this below.
- Combine the sour cream, mayonnaise, and taco sauce.
- Stir in the jalapeños and mix until all combined.
How to Roast Jalapeños
You can roast your jalapeños by using the stovetop or the broiler. I share steps for each method.
- Gas stove instructions: Turn on burner to medium heat. Place the peppers directly on the grate. Rotate every 30 seconds or so until the jalapeños are evenly charred. Immediately place the charred jalapeños in a bowl, then cover for about 15 minutes to steam the peppers. At this point, you can peel the charred skin from the peppers. I like to wear kitchen gloves for this task. Cut open the jalapeños length-wise, remove the stems, and scrape out the seeds, then dice the roasted jalapeños.
- Broiler instructions: If roasting the peppers in the broiler, preheat your broiler to high. Cut open the jalapeños length-wise, remove stems, and scrape out the seeds. Place peppers on a foil-lined baking sheet with the skin side up. Broil in the oven for 3-4 minutes or until the skin of the peppers is charred and blistered. Remove the peppers and place them in a bowl, then cover for about 15 minutes to steam the peppers. At this point, you can peel the charred skin from the peppers. It should come off easily. Dice the roasted jalapeños.
If you do not want to take the time to roast a jalapeño for this recipe, a great alternative is to use pickled jalapeños. You can typically find pickled jalapeños in the pickle aisle at your grocery store. You’ll want about ½ cup of chopped pickled jalapeños, but feel free to adjust according to taste and preference.
Storing Quesadilla Sauce
Store your leftover quesadilla sauce in an airtight container in the refrigerator for up to three days. Stir before serving as the ingredients may separate when sitting. Serve cold.
How to Use Taco Bell Quesadilla Sauce
This homemade quesadilla sauce is perfect for dipping your favorite quesadilla. Make one of these delicious quesadillas to go with it or use it on your favorite tacos or burito!
Taco Bell Quesadilla Sauce
- ½ cup sour cream or plain Greek yogurt
- ½ cup mayo
- ½ cup taco sauce mild, medium, or hot
- 1 jalapeño, roasted and chopped see note above about how to roast a Jalapeño
- In a large bowl, add in sour cream, mayo, and taco sauce.
- Stir in chopped, roasted jalapeños. Mix until combined