Ingredients (~1 1/4 cups)
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup pickled jalapeño juice
- 1 Tbsp paprika
- 1 Tbsp ground cumin
- 1 1/2 tsp garlic powder
- 3/4 tsp salt
- 3/4 tsp chili powder
- 1/4 tsp cayenne
Combine All Ingredients by Whisking Together
In a medium mixing bowl, whisk together all of the ingredients until they are thoroughly mixed. The sauce may be fairly thin at first, but as it stands it will thicken up a little.
Adjust based on your preference: if you like things spicier, add a wee bit more cayenne pepper; if you like your sauces with a bit more tang, just add another tablespoon of the jalapeño juice.
You can enjoy the sauce right away with your quesadillas or you can store it in the refrigerator for up to a week, covered with an airtight lid.
Quesadilla Sauce
This is a creamy, tangy sauce that goes with any quesadilla – it’s got a slight kick from the pickled jalapeño juice and cayenne. Takes 5 minutes to whisk together and keeps in the fridge for a week.
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Ingredients
Ingredients (~1 1/4 cups)
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup pickled jalapeño juice
- 1 Tbsp paprika
- 1 Tbsp ground cumin
- 1 1/2 tsp garlic powder
- 3/4 tsp salt
- 3/4 tsp chili powder
- 1/4 tsp cayenne
Instructions
- Whisk mayonnaise, sour cream, pickled jalapeño juice, paprika, cumin, garlic powder, salt, chili powder, and cayenne in a medium bowl until smooth.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate covered up to 1 week.
Notes
Sauce thickens slightly as it sits.
Tried this recipe?Leave a comment below & let me know!
