This creamy, spicy sauce is the perfect side for your favorite quesadilla! It’s easy to make, and it takes your homemade quesadilla to the next level!

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We make a lot of cheese quesadillas around here, and sometimes it’s nice to switch up the flavors. While I often play around with the filling, I found that having a sauce on the side is an easy way to add lots of flavor! I was inspired by the Taco Bell quesadilla sauce, but I made it a little healthier by using Greek yogurt as the base. The jalapeños give it a spicy kick, but you can tone it down if needed.

quesadilla sauce ingredients

Quesadilla Sauce Ingredients

  • Yogurt– I recommend using plain full-fat Greek yogurt for the best texture. If you don’t have yogurt on hand, you can use sour cream instead. Dairy-free sour cream works well, too.
  • Mayonnaise– This makes the sauce rich and creamy. You could use Just Mayo if you wanted to keep this dairy free.
  • Pickled jalapeños– This adds a spicy flavor. You can use less for a more mild flavor.
  • Pickled jalapeño brine– Don’t let that brine go to waste! This adds additional spicy flavor and I think this is what is in the taco bell quesadilla sauce that gives it a touch of heat.
  • Lime juice– A squeeze of fresh lime juice adds a citrusy, sour flavor.
  • Smoked paprika– This adds a slightly smoky flavor to the sauce. Regular paprika can be substituted.
  • Garlic powder– I love the flavor of fresh garlic, but since we’re not cooking the sauce, garlic powder adds a milder flavor.
  • Chili powder– You can use more or less depending on how spicy you like your sauce.

How to Make Quesadilla Sauce

quesadilla sauce
Add all the ingredients to a blender
or food processor.
quesadilla sauce
Blend until smooth.

How to Make Sauce Without a Blender or Food Processor

It can be hard to make a small batch of sauce if you don’t have a small blender or food processor but don’t worry, you can still make this sauce! If you have an immersion blender, add all the ingredients to a jar then use the immersion blender to combine. If you don’t have any type of blender, dice the jalapeños, then whisk all the ingredients together.

Additions & Variations

  • If you want to make this creamy quesadilla sauce without the mayonnaise, try it with 1/2 ripe avocado for a lighter, creamy option.
  • To make this taste even more like a copycat Taco Bell quesadilla sauce, use sour cream instead of Greek yogurt.
  • You can add additional pickled jalapeños if you want to make this spicier. I don’t recommend adding more brine, or the sauce will become too thin. For an extra kick, add a few dashes of your favorite hot sauce.
  • This easy quesadilla sauce also makes a great salad dressing! I use it on taco salads, and it’s delicious. You can also enjoy it on roasted potatoes or my crispy potato tacos!

Tips for Making the Best Quesadilla

You’ve got the best quesadilla sauce recipe, now let’s make the best quesadilla! Here are my tips for making perfect quesadillas every time:

  1. Use the right type of cheese: Monterey Jack cheese is a popular choice for quesadillas, but you can also experiment with other types of cheese, such as cheddar, pepper Jack, or a Mexican blend. The cheese should be shredded and spread evenly over the tortilla to ensure it melts evenly. I recommend buying a block of cheese and shredding by hand rather than buying pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the cheese grainy when melted.
  2. Cook the tortilla properly: You’ll want to use a flour tortilla, and it should be cooked in a frying pan until it is crispy and golden brown on both sides. Add a little oil to the pan to prevent the tortilla from becoming soggy. The oil will help crisp the outside of the quesadilla.
  3. Add your fillings carefully: When adding fillings, make sure to chop them into small pieces and distribute them evenly throughout the quesadilla. This will help ensure each bite has a good balance of flavors and textures.
  4. Don’t overcook: When making quesadillas, it is important not to overcook them. Once the cheese has melted and the tortilla is crispy, it is time to remove the quesadilla from the heat. Overcooking can cause the tortilla to become tough and the cheese to become rubbery, ruining the overall flavor and texture of the dish.

How to Store Quesadilla Sauce

This sauce should be stored in an airtight container in the refrigerator. It will last up to 4 days. I do not recommend freezing this sauce.

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burrito sauce

Quesadilla Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1/2 cup 1x
  • Category: Side Dish
  • Method: Blended
  • Cuisine: American
  • Diet: Vegetarian
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Description

This creamy, spicy sauce is the perfect side for your favorite quesadilla! It’s easy to make, and it takes your homemade quesadilla to the next level!

Ingredients

Units Scale
  • 1/4 cup plain full fat Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons pickled jalapenos
  • 1 tablespoon brine from the pickled jalapenos
  • 2 teaspoons lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt

Instructions

  1. Add all the ingredients to a small blender or food processor and blend until smooth.
  2. If you don’t have any type of blender, dice the jalapeños, then whisk all the ingredients together.
  3. Store in an airtight container in the refrigerator.

More Easy Sauce Recipes

If you love this delicious recipe, you’ll love my other favorite dipping sauces!