Chipotle Honey Vinaigrette Copycat Recipe!! If you frequent Chipotle as much as I do, you probably know about their honey vinaigrette! It’s tangy, sweet and so delicious! I think this copycat recipe is the real deal! Hope you try it!
If you’re not on TikTok, let me tell you about the viral steak quesadilla from Chipotle. Alexis Frost and Keith Lee from TikTok made this go viral. You order the steak quesadilla, with extra cheese and fajita vegetables and it’s supposed to taste like a Philadelphia cheesesteak. Keith Lee from TikTok took it one step further and introduced everyone to the sour cream and honey vinaigrette combination. You dip the steak quesadilla into this mixture and it’s heaven.
It’s funny, prior to this viral food thing, I honestly didn’t even know they carried quesadillas. We only order the tacos, burritos and salad and rice bowls. The steak quesadilla was delicious! Highly recommend!
Prior to this viral thing, I was already a lover of the honey vinaigrette. I could literally eat this with everything and be happy. Now, apparently, there are some Chipotle locations that are running out of this so I took it upon myself to make sure everyone can make this at home.
If you look online, there are so many recipes! Some use vegetable oil and no chipotle peppers. I personally wouldn’t try those recipes.
Chipotle Honey Vinaigrette Copycat Recipe
Some former employees and managers from Chipotle chimed in and so I believe this recipe is legit! Try it and let me know that you think! And like any recipe, adjust it however you want. Want more smokiness? Add more chipotles in adobo. Want it less sweet? Add less honey. Want more tang? Add a touch more lime juice and/or red wine vinegar.
Chipotle Honey Vinaigrette Copycat Recipe
Ingredients
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 to 2 chipotles in adobo + 1 teaspoon of the sauce
- 2 cloves garlic
- 2 tablespoons fresh lime juice
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon black pepper
- 2/3 cup avocado oil or rice bran oil
Instructions
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Add everything from the red wine vinegar to the black pepper into your blender and blend on high speed until completely combined. With the blender setting on low, slowly pour in the avocado oil from the top and once all in, cover the lid opening and turn the blender setting to a higher speed to blend completely until emulsified.
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Taste and adjust anything as needed. Store in an airtight container or glass jar with a tight fitting lid in the fridge. Tastes best up to one week (if you still have some left by then). Enjoy as a dipping sauce, on salads, in sandwiches, wraps, you name it! Enjoy!
Recipe adapted from What Molly Made
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