Creamy Jalapeño Sauce is that delicious quesadilla sauce Taco Bell uses in chicken quesadillas! Top this over your next taco party or Mexican dinner and are you in for a copycat treat!

Unfortunately my first attempts in making the creamy jalapeño sauce weren’t satisfying. I wanted to simplify the recipe and of coarse get it to taste more like the real Creamy Jalapeño sauce from Taco bell. I did more thinking and got down to testing the flavors step-by-step of the way with the real sauce right by my side. So, I created a new recipe that turned out to be a complete success!

How I Made Taco Bell’s Quesadilla Sauce:

Comparing the ingredients label off a bottle of ranch and the ingredients from Taco Bell’s Creamy jalapeño sauce, I realized almost all the ingredients in a bottle of ranch were found in the creamy jalapeño sauce! I decided to add more spices to intensify the ranch flavor as I wasn’t getting the results I wanted. After much testing and finally the addition of cumin, I was HAPPY! I even called my husband from the excitement! Search no more folks! This has got to be the closet copycat to the creamy Jalapeño Sauce from TACO BELL! I make this at our home as a staple sauce, especially when we’re having tacos or taco salad for dinner! And the sauce only gets better after sitting! I wan’t to hear your feedback!

What’s in the Creamy Jalapeño Sauce Recipe?

In this creamy jalapeño sauce copycat recipe you will find ranch dressing, spices and a fresh jalapeño.

How to make Taco Bell’s Creamy Jalapeño Sauce:

Print Taco Bell's Creamy Jalapeño Sauce Copycat Recipe Prep Time: 5 minutes Cook Time: 2 minutes Total Time: 7 minutes Servings: 16 servings Author: Alyona's Cooking Creamy Jalapeño Sauce is that delicious orange quesadilla sauce Taco Bell uses in there chicken quesadillas and are you in for a copycat treat! Ingredients Taco Bell's Creamy Jalapeno Sauce: 1 cup Original Hidden Valley Homestyle Ranch Dressing

1/2 fresh jalapeño pepper (can use 1 Tbsp pickled Jalapenos)

1 tsp ground cayenne pepper

1/2 tsp paprika

1/4 tsp unsweetened cocoa powder

2 tsp granulated sugar

3 tsp sriracha sauce

1/2 tsp onion salt

1/2 tsp garlic salt

1 1/2 tsp ground cumin Instructions Instructions for Creamy Jalapeno Sauce: Place all the ingredients into a blender and blend until smooth.

Keep refrigerated up to 2 weeks or freeze.

Notes Note: Substitute 1/4 tsp of onion and garlic powder with the addition of 1/2 tsp of salt to make up for the onion and garlic salts. For the closest results use Original Hidden Valley Ranch Homestyle dressing.

Recipe makes approximately 11/2 cups of sauce.

The longer the sauce sits the better the flavors get.

Store sauce up-to 2 weeks in a squeezable bottle or freeze. Nutrition per serving Serving: 1 Tbsp Calories: 76 kcal Carbohydrates: 2 g Protein: 1 g Fat: 8 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 330 mg Potassium: 14 mg Fiber: 1 g Sugar: 1 g Vitamin A: 88 IU Vitamin C: 1 mg Calcium: 6 mg Iron: 1 mg

Q&A What sauce is in the quesadillas from Taco Bell? The chicken quesadilla from Taco Bell contains chicken, creamy jalapeño sauce and a 3 cheese blend. Creamy Jalapeño Sauce is the sauce found in there delicious quesadilla’s! What’s in the original Creamy Jalapeño Sauce from Taco Bell? The list of ingredients found in the creamy jalapeño sauce from taco bell are; Soybean oil, water, vinegar, jalapeno peppers, buttermilk, cage-free egg yolk, dextrose, chili pepper, contains 1% or less of spices, onion powder, garlic powder, minced onion, cocoa powder, paprika, sugar, salt, natural flavor, modified food starch, xanthan gum, propylene glycol alginate, lactic acid, disodium inosinate & guanylate, citric acid, sorbic acid, glucono delta-lactone, potassium sorbate and sodium benzoate, calcium disodium. What’s in Taco Bells Creamy Jalapeño Sauce recipe? Ranch

Jalapeño

Cayenne pepper

paprika

cocoa powder

sugar

sriracha sauce

onion salt

garlic salt

cumin How to make Taco Bell’s Creamy Jalapeño Sauce? Place all the ingredients into a blender and blend until smooth. (I used a hand blender.) Keep refrigerated up to 2 weeks or freeze.