Description
This creamy Taco Bell-inspired quesadilla sauce is a flavorful blend of mayonnaise, sour cream, and zesty pickled jalapeno juice combined with a robust mix of spices, perfect for elevating any quesadilla or Mexican-inspired dish with a tangy, mildly spicy kick.
Ingredients
Scale
Sauce Ingredients
- 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, blend the mayonnaise and sour cream together until the mixture is smooth and uniform in texture.
- Add Pickled Jalapenos: Stir in the pickled jalapeno juice and diced pickled jalapenos evenly throughout the mixture to infuse the sauce with a tangy, mildly spicy flavor.
- Incorporate Spices: Add paprika, ground cumin, garlic granules, onion powder, salt, and chili powder to the bowl. Mix thoroughly to ensure all spices are evenly distributed.
- Whisk Until Creamy: Use a whisk to blend all ingredients fully until the sauce becomes creamy and well combined.
- Adjust Seasoning and Chill: Taste the sauce and adjust seasoning as necessary for saltiness or spice. For best results, refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a spicier sauce, increase the amount of pickled jalapenos or chili powder.
- Chilling the sauce enhances the flavor and thickens the texture for better spreading.
- This sauce pairs perfectly with quesadillas, tacos, and as a dip for chips.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
