Pulse and blend until the peppers are finely chopped and the mixture is smooth. When all cheese has been incorporated, pour into a blender (I used my small mini-food processor). Whisk in the cheeses about 1 tablespoon at a time, whisking constantly for about a minute after each addition, to ensure that the cheese fully melts before adding more.Ĥ. Bring the mixture to a good simmer, then turn off the heat and remove from the heat completely.ģ. Turn on the heat to medium and whisk often while the mixture is heating.

Whisk until the buttermilk has dissolved. In a small saucepan, whisk together the onion powder, garlic powder, salt, cornstarch, mustard, jalapeno, dry buttermilk, evaporated milk, and 4 tablespoons vinegar. Toss together with a fork until combined and set aside.Ģ. Combine the grated cheeses and the cornstarch in a small bowl. Gordita tortillas (or taco-size flour tortillas)ġ. I DO think it was worth it!ġ/3 cup pepperjack cheese, freshly grated, finely on a Microplane graterĢ tablespoons Parmesan cheese, freshly grated, finely on a Microplane graterġ medium to large jalapeno pepper, seeded and mincedġ/4 – 1/2 cup mayonnaise (possibly more, depending on your desired consistency) What am I supposed to do with the rest of those pimentos? I mean // pimento cheese// obv, duh, but still, you know what I mean? I will probably make this again, but be forewarned, it IS a lot of ingredients, and it DID take some time.

But like, I had to buy a small jar of pimentos only to use 1 tablespoon of them. You may not have to if you have these things in your house already. Also, I had to buy several ingredients for this recipe, to only use a tiny bit of them. The sauce alone has to chill for at least 4 hours before using. This isn’t really something you could do on a weeknight unless you had everything prepped already. ?Thoughts on the recipes as a whole: Though I thoroughly enjoyed my dinner this night, and it was quite tasty, I will probably only make this again when I have the time, or when I have guests over. But, whatever, I’m wrapping the whole thing in a flour tortilla, so maybe it’s a moot point. I may play with this a little bit in the future – maybe use arrowroot powder instead of flour, to limit the Bad White Stuff. It didn’t taste exactly like Taco Bell – it tasted better! Initially I had thought that the step about adding everything to a Ziploc bag and squishing it around would be unnecessary, but afterwards I was glad I did this step, so don’t skip it. ?For the Copycat Taco Bell Beef, I have no bad things to say! The flavor and texture of this was on point. Next time, I might leave the cheese sauce in the processor, and whiz the mayonnaise in when it’s cooled, to create a more uniform sauce. The flavor on it’s own wasn’t what I thought it might be, BUT, combined with everything, it was pretty damn close! Also, I noticed that the mayonnaise didn’t incorporate completely to make a uniform sauce. I think I just need to add more mayonnaise at the end, or maybe even some sour cream. ?For the Creamy Pepperjack Sauce, this sauce did turn out a little more runny than I’d hoped. Also, I think I needed to sprinkle more cheese onto the tortillas to make them stick to the taco shell. ?For the Cheesy Gordita Crunch, my store did not have thick flour tortillas or gorditas, so I just bought taco-size flour tortillas. ? Without further ado, here are my thoughts on the recipes: His blog hasn’t been active for a couple years now, but thankfully his recipes are still up! I was pleasantly surprised by this copycat recipe because it was pretty dang close to the original!īut lucky for you I will put everything right here so you won’t have to hop around to all the different pages. I promptly “pinned for later!” and now how-many-years-later-I’m-not-even-sure here I am, making it, finally!Īll of the copycat recipes were by the same blogger – // Texas Cookin’ at Home//. I was scouring Pinterest one day and found copycat recipes for the pepperjack sauce and the Cheesy Gordita Crunch. I just might have to go to Taco Bell for lunch today! But that warm, soft, pillowy gordita wrapped around the crunchy taco shell and the melted cheese and the sauce…. My favorite part about it is the sauce – a creamy pepperjack sauce, according to the interwebz. The Cheesy Gordita Crunch is so, so, SO good. I always always always get the same thing at Taco Bell when I go – a number 5 (Nachos Bell Grande + hard taco supreme) and a Cheesy Gordita Crunch. There’s just something about that warm spicy saucy beef, fake cheese sauce, and salty taco sauces that will always bring me back. As much as I love fancy pants Mexican food, there will always be a place in my heart for good old Taco Bell.

Gordita crunch