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
Whisk All Ingredients Until Smooth
Add everything to a medium bowl and whisk until completely combined.
The sauce will look a bit thin at first but thickens slightly as it sits.
Taste and adjust – if you want more heat, add a pinch more cayenne; if you want more tang, add another tablespoon of the pickled jalapeño juice.
Serve immediately with quesadillas or store covered in the fridge for up to a week.
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 (~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!
