Cheese Quesadillas with Copycat Taco Bell Quesadilla Sauce tastes JUST like the original. From a former Taco Bell worker and current Taco Bell Quesadilla addict.
Course Main, Main Course, Main Dish
Cuisine American, Tex-Mex
Keyword Copycat Taco Bell Quesadilla Sauce, Copycat Taco Bell Quesadillas, Creamy Jalapeno Sauce
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 103kcal
Author Michelle
Ingredients
¼cupmayo
2tablespoonsminced pickled jalapeno slices
1tablespoonjuice from jarred jalapenos
½teaspoonchili powder
½teaspooncumin
¼teaspoongarlic powder
⅛teaspooncayenne
For the quesadillas
½tablespoonbutter or oil
½cupshredded cheese per quesadilla
2flour tortillas(or one large burrito size) per quesadilla
Instructions
Add all sauce ingredients to a medium mixing bowl. Whisk until combined.
Cover and chill in the refrigerator for at least 2 hours or until ready to use.
To Make Quesadillas
Add butter or oil to a skillet and heat over medium heat.
Assemble quesadilla(s): Layer a tortilla, shredded cheese, add-ins (see notes above), and 2 tablespoons quesadilla sauce.
Cook in hot skillet until both sides are golden and cheese is melted (about 5 minutes).
Video
Notes
Nutrition facts are for the quesadilla sauce only. One serving is two tablespoons (2 T), or about 30g.
This recipe is naturally keto, gluten free, and dairy free.
If you have a food processor, you can throw all of the ingredients in for the sauce, mix it up, and it's done.
Do I have to chill it? No, you can eat it right away if you can't wait. But it's really best after the flavors mingle, so I highly recommend chilling at least 2 hours if possible.
Grate your own cheese! Pre-shredded cheese has powder to help it not stick together, so freshly grated cheese melts so much smoother and gooier!
Cover your quesadillas while you cook them to steam them and make sure the cheese melts all the way through.
Storage: Store covered in the refrigerator for up to 2 weeks.