Cheddar Quesadillas with Copycat Taco Bell Quesadilla Sauce tastes JUST like the first. From a previous Taco Bell laborer and current Taco Bell Quesadilla someone who is addicted.
I jam-pack my children's dinners loaded with foods grown from the ground and protein and entire grains… And then after they're resting, I have an oily Taco Bell nibble. Be that as it may, shhh… Don't disclose to them that. My most loved go-to thing is a cheddar quesadilla. The main thing that truly makes this quesadilla unique in relation to some other quesadilla on the road is the Taco Bell Quesadilla sauce. The rich jalapeno sauce, or CJ sauce, as we used to call it when I worked there. Thus, with an end goal to set aside cash (as usual) and to feel marginally less remorseful about the lousy nourishment factor, I've thought of this cheddar quesadilla with Copycat Taco Bell Quesadilla Sauce formula.
I had just attempted a not many that I discovered online from to a great extent, however they were in every case only marginally off. This Taco Bell Quesadilla Sauce, however? It's spot on. I swear it.
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Ingredients
For the Taco Bell Quesadilla Sauce
- 1/4 cup mayo
- 2 tablespoons jalapeno slices
- 2 teaspoons of the water/ juice the jarred jalapenos are in
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne
- just a tiny pinch of granulated sugar optional
For the quesadillas
- cheese and tortillas for the quesadillas
- chicken or steak strips optional
Instructions
- If you have a food processor, you can throw all of the ingredients in for the sauce, mix it up, and it's done. If you don't have a processor, you'll need to mince your jalapeno slices. Then whisk all the quesadilla sauce ingredients together until smooth and creamy.
- Chill in the refrigerator until ready to use.
- Add as much cheese and sauce onto a tortilla as you'd like. Add any meat you're using. I usually just stick to the cheese only. Place another tortilla on top.
- In a medium to large skillet, fry in a tablespoon of butter (or other oil) until browned. Flip and brown the other side.
For more detail : bit.ly/3dMdx9l
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