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Copycat Taco Bell Chicken Quesadilla Sauce

Stack of three chicken quesadilla wedges oozing with melted cheese and Copycat Taco Bell Chicken Quesadilla Sauce.
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Recipe for the creamy, cheesy sauce used in the Taco Bell Chicken Quesadilla to replicate the restaurant flavor at home.

Ingredients

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  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup white American cheese, shredded
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon water
  • 1 teaspoon white vinegar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 cup cooked, shredded chicken (for assembly)
  • 2 large flour tortillas (for assembly)
  • 1/4 cup shredded Monterey Jack cheese (for assembly)

Instructions

  1. Combine the Monterey Jack cheese, white American cheese, mayonnaise, sour cream, water, white vinegar, onion powder, garlic powder, and salt in a small saucepan.
  2. Heat the mixture over low heat, stirring constantly until the cheeses are completely melted and the sauce is smooth. Do not let it boil.
  3. Remove the sauce from the heat. If the sauce is too thick, add water, one teaspoon at a time, until you reach a spreadable consistency.
  4. To assemble the quesadilla, lay one tortilla flat. Spread about 1/4 cup of the prepared sauce evenly over the surface.
  5. Layer half of the shredded chicken over the sauce. Sprinkle with half of the extra shredded cheese.
  6. Place the second tortilla on top.
  7. Cook the quesadilla in a dry, non-stick skillet over medium heat for 3 to 4 minutes per side, until the tortilla is golden brown and the cheese inside is melted.
  8. Slice and serve immediately.

Notes

  • For the most authentic flavor, use processed white American cheese, as it melts very smoothly.
  • You can adjust the amount of water to control the thickness of the sauce; thinner sauce works better for spreading.
  • This recipe makes enough sauce for two large quesadillas.

Nutrition

Find it online: https://cookerykings.com/copycat-taco-bell-chicken-quesadilla-sauce/