Creamy Jalapeño Quesadilla Sauce

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tbsp finely minced pickled jalapeños
• 2 tbsp pickled-jalapeño brine
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 1/8 tsp cayenne pepper
• 1/2 tsp granulated sugar
• 1/4 tsp fine salt

Instructions

1. Finely mince pickled jalapeños.
2. Combine mayonnaise and sour cream in a mixing bowl and stir until completely smooth.
3. Add jalapeños, jalapeño brine, paprika, cumin, garlic powder, onion powder, chili powder, cayenne, sugar and salt.
4. Whisk thoroughly until all ingredients are fully incorporated.
5. For a smoother restaurant-style texture, briefly pulse with an immersion blender or small food processor. Do not completely liquefy.
6. Cover and refrigerate 1 hour for flavors to meld.
7. Stir before serving.

Nutrition

Chef's Notes

Chef's Notes: Pickled jalapeños provide both chile flavor and acidity. Fresh raw jalapeños will produce a different sauce. Do not add cocoa powder, ranch seasoning, cheddar, or cream cheese. Storage: Refrigerate. Because it contains sour cream, use within approximately 4 days.

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