Quesadilla Sauce Recipe
Make this creamy jalapeño sauce entirely in your blender, then add it to all of your homemade quesadillas for some extra zing (or dip your quesadillas right into the sauce). It's also great for chips, nachos, tacos, and taco salads!
Servings: 1 cup
Ingredients
- ½ cup (104g) mayonnaise
- ½ cup (120g) sour cream
- 2 Tablespoons pickled jalapeños
- 2 to 4 Tablespoons (30-60mL) pickled jalapeño juice
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon salt
Instructions
- Pour all of the ingredients (starting with 2 Tablespoons of the pickled jalapeño juice) into a blender and blend on high until mixture is smooth.
- Alternatively, you can chop the jalapeños, add everything to a bowl, and stir together until combined.
- Add more pickled jalapeño juice to your liking if you want a thinner sauce. Use with sheet pan quesadillas, tacos, nachos, taco salads or as a dipping sauce for chips.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cup | Calories: 1036kcal | Carbohydrates: 14g | Protein: 6g | Fat: 108g | Saturated Fat: 25g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1692mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3447IU | Vitamin C: 4mg | Calcium: 190mg | Iron: 5mg
