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This easy recipe makes a Taco Bell Creamy Jalapeno Sauce copycat you’ll want to put on everything! Perfect for quesadillas, tacos, nachos, and more!
If you’ve ever wondered what makes Taco Bell’s quesadillas so good, I’ve got the answer for you! It’s the amazing creamy jalapeno sauce they add to them! With this quick copycat recipe, you will be able to recreate that same flavor.
We use it to turn a plain chicken quesadilla into a Taco Bell copycat quesadilla, but it can do so much more than that. It’s amazing on nachos, tacos, roasted veggies, burritos, even avocado toast or plain tortilla chips! It’s not a super spicy sauce, so it’s still pretty kid-friendly and can be added to so many recipes to add more flavor.
Taco bell’s quesadilla sauce uses several emulsifiers and thickeners that aren’t easily available for the average household. I made a few changes to make up for this like swapping out buttermilk and thickeners for sour cream, or using pickled jalapeno juice instead of vinegar. This recipe gets pretty close, but you can always start with a small amount of the ingredients and add more of what you like to meet your own preferences.
Ingredients
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card.
- Mayonnaise & Sour Cream – These combine for an amazingly creamy base that melts wonderfully with other ingredients. If you only have one or the other, you can still make this sauce–Just use a 1/2 cup of either. This does change the texture and flavor a little bit, but this sauce is super flexible and delicious either way. Feel free to use full-fat or low-fat sour cream, whatever you prefer.
- Pickled Jalapenos & Juice – These jalapeños and the juice come from the jarred or canned jalapenos you can get in the pantry section at the grocery store. These are milder in taste than fresh jalapenos and add a bit of a “tangy” flavor. If you only have fresh jalapenos, mince them very finely and add a tablespoon of vinegar (preferably white wine or rice vinegar).
- Paprika, Cumin, Garlic powder, Onion powder, Chili powder – These give a great, well-rounded flavor to the sauce! If you’re worried about the spice, leave out the chili powder entirely. If you enjoy spice, increase it!
- Optional: Water – If you’d like to drizzle this on top of a quesadilla, chimichanga, or other dish, you may want the sauce to be a thinner consistency. Start by adding 1 teaspoon of water and stir, then add additional teaspoons of water until the sauce reaches your preferred texture. If adding INSIDE a tortilla for a quesadilla or other dish, I recommend NOT watering the sauce down. If it is too watery, it will make your tortilla soggy.
How to Make Creamy Jalapeño Sauce from Taco Bell
This is an easy no-cook recipe. It’s great for beginners and a good way to have kids help in the kitchen. Just measure, mix, and chill for the best jalapeno sauce!
Mix ingredients
In a small bowl, mix together all ingredients. If you prefer a super smooth sauce, you can do this in a blend this or use a food processor to work in the jalapenos. If you like some bites with chunks of jalapeno, you can just dice these to your preferred size.
Chill
This sauce is best after you give the flavors some time to meld together. Chill the mixture in the fridge for at least an hour before using so that the flavors are bright and strong.
How to Use Creamy Jalapeno Sauce
This Taco Bell Chicken Quesadilla uses jalapeno sauce for a simple yet awesome dinner. You can drizzle it on your tacos, nachos, or burrito bowls for a huge added burst of flavor, too. It’s great for dipping fries, tater tots, or air fryer veggies. It could be a great salad dressing option on this taco salad board, and it’s amazing spread inside a wrap, too. We love using it with this spicy ranch copycat!
Store
This jalapeno dipping sauce should be stored in an airtight container in the fridge and will stay fresh up to 5 days. It’s not recommended to freeze this sauce as the mayonnaise and sour cream base will likely split and change texture after thawing.
FAQs about Jalapeno Sauce
No, it’s not recommended to freeze dips or sauces with mayo and sour cream. During the freezing and thawing processes, the components break down and cause the texture to change. You’ll get a grainy, unappetizing dip after defrosting, unfortunately.
Taco Bell most frequently uses the creamy jalapeno sauce in its chicken, steak, and cheese quesadillas. The sauce has occasionally made it onto some limited available burritos and specialty items.
You can, but this will alter the flavor. Taco Bell’s recipe uses jalapenos and vinegar. Using pickled jalapenos and their juices helps cover both of those. If you use fresh jalapenos, add 1-2 tablespoons of vinegar as well. The fresh jalapenos will be spicier than the pickled jalapenos as well, so either reduce the amount by half or be prepared for a hotter sauce.
More amazing recipes:
Copycat Taco Bell Creamy Jalapeno Sauce
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2-2 tablespoon minced pickled jalapenos
- 1 tablespoon pickled jalapeno juice, from the jalapeno jar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder, increase if you love it spicy
- Water, optional–Only add if you prefer a thinner, drizzly consistency
Instructions
- Mix all ingredients in a small bowl and place in the fridge. Chill at least 1 hour before serving for the best flavor.
- If you prefer a thinner consistency, add 1 teaspoon of water and mix. Continue adding by a single teaspoon until it reaches the texture you're looking for.
Notes
- One serving would be 2 tablespoons. This makes about 6 servings, more if you prefer a runnier texture (just add a teaspoon or more of water until it reaches your preferred consistency).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
