Home » Uncategorized  »  Saucy-dilla

Quesadilla Sauce

Adapted from one that wanted me to use mayonnaise. MAYONNAISE. Suitable for dipping chips or filling a tortilla
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Tex-Mex
Servings: 8 quesadillas


  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup milk whole is best, but 2% passes muster
  • 1/4 cup sour cream
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 4 tsp green Tabasco (or jalapeño sauce)
  • 3/4 tsp sugar
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic or more. I loves garlic
  • 8 oz sharp cheddar, grated Pre-grated cheese has a coating to prevent the shreds from squishing together, which can hurt the texture and flavor


  • Melt the butter in a medium-sized skillet over medium head.
  • Whisk in the flour until it combines to a smooth blond paste and starts to bubble at the edges. Doesn't take long.
  • Add milk and sour cream and whisk until incorporated.
  • Raise heat to high and bring to a boil. Continue whisking to avoid burning
  • Lower the heat and simmer until the sauce thickens slightly, whisking continually.
  • Add the cayenne pepper, salt, tabasco, sugar, cumin, paprika, and garlic. Whisk to combine.
  • Remove from heat, add the cheese, stirring gently until the cheese melts.
  • When the cheese is completely melted and the mixture smooth, the sauce is ready to serve.
    Enjoy immediately, either as a chip dip or as the cheese sauce for quesadillas.


  • highly recommend measuring out and prepping all the ingredients before beginning step one. It moves fast, and having it all right there ready to throw in simplifies everything.
  • The sauce gets firm as it sets, so serving immediately is imperative.
  • The sauce is best reheated in a skillet on medium-low heat until it melts. Stir to avoid burning.
  • I add shredded chicken (with or without taco seasoning), minced bell pepper, and minced onion and pile it on half a tortilla. Then I fold the tortilla and crisp it on a hot surface (electric griddle, usually) to make quesadillas.
  • This is one of those recipes that begs for improvisation and substitution. Try chili powder, hot sauce, and various cheeses. I find the dairy proportions are pretty solid, but swapping out flavors or adding spice is easy and fun.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating