This Copycat Taco Bell Quesadilla Sauce is creamy, a little spicy, and tastes just like the one from Taco Bell—straight from a former Taco Bell employee and long-time fan.
Copycat Taco Bell Quesadilla Sauce
I have a confession: I love Taco Bell. It’s my guilty pleasure and a comfort food I return to again and again. I even worked at Taco Bell during college, so I know the menu pretty well.
My go-to order has always been the cheese quesadilla. What sets a Taco Bell quesadilla apart is the creamy jalapeño sauce—sometimes called the CJ sauce. I’ve recreated that sauce at home so you can enjoy the same flavor without the drive-thru.
This copycat sauce is easy to make, tastes remarkably like the original, and pairs perfectly with warm, cheesy quesadillas.
What is Jalapeño Juice?
The recipe calls for jalapeño juice—this is simply the brine from a jar or can of pickled jalapeños. You don’t need to buy anything extra; just save the liquid from the jar of jalapeños you use.
Delicious Quesadilla Add-ins
While a simple cheese quesadilla is classic, you can easily customize it. Try these add-ins to create different flavor profiles:
- Ground beef – a great way to use leftover taco meat.
- Steak – grill or pan-sear and slice thinly against the grain for tender bites.
- Chicken – grilled, baked, shredded from the slow cooker, or store-bought rotisserie chicken all work well.
- Pulled pork – perfect for using up leftovers with a smoky twist.
- Black beans and corn – a tasty vegetarian option with Tex-Mex flair.
- Jalapeños – amp up the heat or substitute green chiles, serranos, or milder roasted poblanos.
- Bacon – because bacon makes almost everything better.
What to Serve with Quesadillas
A fresh green salad balances the richness of the quesadillas. I also like to serve them with sour cream, homemade salsa, and creamy guacamole. Those fresh toppings add brightness and texture to each bite.
Other Uses for the Sauce
This creamy jalapeño sauce is versatile—if you make extra, try it with:
- Dip – great for chips or as a gooey quesadilla dip.
- Taco topping – drizzle on tacos or fajitas for extra creaminess.
- Burrito bowls – a little sauce goes a long way to brighten bowls and burritos.
- Burgers – swap it for mayo to add a spicy, tangy kick to burgers.
- Chicken tenders – serve as a dipping sauce for a spicy twist.
- Nachos – drizzle over nachos with melted cheese and your favorite toppings.
- Sour cream substitute – use it in recipes that call for sour cream or to finish enchiladas and casseroles.
More Mexican-Inspired Recipes You’ll Love
- Homemade Restaurant-Style Salsa – quick, fresh, and perfect for dipping.
- Authentic Guacamole – creamy and bright, ideal with chips or as a topping.
- Easy Taco Dip – a crowd-pleasing layered dip that pairs well with this sauce.
- Rice and Black Bean Burritos – hearty, budget-friendly, and great with extra sauce.
- Chipotle Cilantro Lime Rice – a flavorful rice base for bowls and burritos.
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons minced pickled jalapeño slices
- 1 tablespoon juice from jarred jalapeños (pickle brine)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
For the quesadillas
- ½ tablespoon butter or oil
- ½ cup shredded cheese per quesadilla (freshly grated melts best)
- 2 flour tortillas (or one large burrito-size tortilla) per quesadilla
Instructions
- Add all sauce ingredients to a medium mixing bowl and whisk until smooth.
- Cover and chill in the refrigerator for at least 2 hours to let the flavors meld. You can use it right away if needed, but chilling improves the taste.
To make quesadillas
- Heat butter or oil in a skillet over medium heat.
- Assemble each quesadilla: layer a tortilla, ½ cup shredded cheese, any add-ins you like, and about 2 tablespoons of the quesadilla sauce.
- Cook in the hot skillet until both sides are golden and the cheese is melted, about 4–6 minutes. Cover the skillet briefly while cooking to help the cheese fully melt.
Notes
- Nutrition info provided is for the sauce only. One serving equals 2 tablespoons (about 30 g).
- This recipe can be made in a food processor—just combine the ingredients and pulse until smooth.
- The recipe is naturally keto, gluten-free, and dairy-free (when using dairy-free mayo).
- Freshly grated cheese melts better than pre-shredded varieties, which often contain anti-clumping agents.
- Store the sauce covered in the refrigerator for up to two weeks.
Nutrition
Serving: 2 tablespoons | Calories: 103 kcal | Carbohydrates: 0.5 g | Protein: 0.1 g | Fat: 12.1 g
Update: This recipe was originally posted in September 2014 and was updated in September 2020 with new photos, tips, and video.