Copycat Taco Bell Quesadilla Sauce

5 minutes

1 raw egg

2 cloves garlic

2 tbs apple cider vinegar

1 cup neutral oil

1 tsp paprika

1 tsp onion powder

1/2 tsp salt

4 spoonfuls pickled jalapeños + 1 tbs of the brine

1/3 cup heavy cream

Place the first 8 ingredients in a jar with a wide enough lid to fit an immersion blender. The idea is that you’re making a chipotle mayo. With your immersion blender, trap the egg at the bottom of the jar and blend on high for 30-45 seconds until the oil emulsifies and becomes thick. Then you'll move the immersion blender up and down to incorporate all the oil.
Once the oil is totally blended, add the jalapeños, brine, and heavy cream. Blend with immersion blender until smooth.
Store in refrigerator for up to 2 weeks. Enjoy on top of tacos, nachos, quesadillas, breakfast burritos, etc.

**Depending on how spicy you want it, you can add additional jalapeños.

**We used refined soybean oil. You’ll want to make sure you don’t use olive oil of any kind. Olive oil turns mayonnaise rancid.