If you enjoy authentic Mexican food from Taco Bell as much as I do then I’m sure you will love this sauce recipe! I’ve been trying to replicate it for some time now and I think I’ve finally nailed it. This sauce is amazing for just about any dish you want to put it on. You’ll need a blender. You can mess with the proportions a little as needed. And I kind of freestyle my proportions so there aren’t any exact measurements… Without further ado:
Mayonnaise and Sour cream
In roughly equal parts
Add 1/4 part warmed cream cheese
In a frying pan:
Heat up a tablespoon olive oil
Fry two Roma tomatoes
One yellow onion
And about four chile arbol pods
Roast the hell out of them real quick
Toss your cream mix and goodies from the frying pan into a wicked blender
Add a blotch of diced garlic (I use a kind in a squeeze tube)
Chipotle peppers in adobo sauce (to taste, but more is better)
Salt
A small glob of barbecue sauce (for the hint of mesquite)
Lime juice
A splash of cooking wine
A splash of soy sauce
Blend the hell out of it. You can eat it immediately but it does get better sitting in the frig for 24+ hours.
If you want to make a home made Taco Bell chicken qusadilla:
Warm up some chicken thighs
Once soft remove from pan and slice them up
Dump out the water and grease
Heat up a couple tablespoons of olive oil
Put chicken back in
Add a packet of McCormicks chicken fajita seasoning
Add two sliced yellow onions
Add a little bit of water
Fry until water is burned off
Butter up a side of a tortilla and throw it in a pan
Add the fajita chicken, the creamy sauce, and then cheese, add second tortilla
Fry both sides
And enjoy!