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Creamy Jalapeño Quesadilla Sauce
Rachel Kim

Creamy Jalapeño Quesadilla Sauce

This is the sauce that makes a chicken quesadilla taste familiar. Pickled jalapeño brings both heat and acid, while cumin and paprika fill in the warm spice. Chop the peppers very fine so the sauce spreads in a thin, even layer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup mayonnaise
  • 1/3 cup pickled jalapeño slices finely minced
  • 2 tbsp pickled jalapeño brine
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp kosher salt

Method
 

  1. Mince the pickled jalapeños until no piece is larger than a pepper seed.
  2. Whisk the mayonnaise and jalapeño brine until smooth.
  3. Add the jalapeños, cumin, paprika, garlic powder, onion powder and salt.
  4. Whisk for 30 seconds until the color is even.
  5. Cover and refrigerate for at least 1 hour so the spices hydrate.
  6. Use within 7 days and keep below 40°F.