Step 1: Ingredients and Equipment
Ingredients for the sauce:
1/4 Cup Sour Cream
1/4 Cup Mayonnaise (Not Miracle Whip)
4 Teaspoons Bottled Jalapeno Juice (from the sliced, jarred jalapenos)
1 Teaspoon Sugar
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1/4 Teaspoon Cayenne Pepper (more if you like it hot, you can always add more later)
1/4 Teaspoon Garlic Powder
Dash of Salt
For the quesadillas:
Sauce (the stuff you just made)
Cheese (anything you like)
Meat (Beef, chicken, or you can leave the meat out for just a plain cheese quesadilla)
Any veggies you would like to add, onions, peppers, tomatoes.
Measuring cup (1/4 cup should be all you need)
Small to medium sized mixing bowl
Quesadilla maker, oven, microwave, skillet or anything you like to make your quesadillas in.
I received a quesadilla maker as a Christmas gift, so that's what I am using.
Step 2: Mix Up the Sauce
Add the next seven (7) ingredients, and whisk until completely combined, making sure there are no lumps.
Step 3: Make a Quesadilla
Start by heating up your quesadilla maker, skillet, oven, or whatever you're using to cook the quesadilla.
For this Instructable, I used two tortillas, but if you don't want a big quesadilla, you can surely use just one tortilla folded in half.
Lay the tortillas on a plate, or napkin or whatever you have, and spread a heaping tablespoon (more or less, use what you like) of the sauce on one of the tortillas. Sprinkle with cheese, and the cooked meat and veggies if you so choose. Lay the second (empty) tortilla on top and press lightly to hold it all together.
Next, transfer the quesadilla to your skillet, oven, microwave, or in my case, the quesadilla maker. Cook until brown and crisp, or just heated through, if that's what you like.
That's all there is to it! As I said in the Intro, this sauce is very good as a sandwich spread, and my husband likes it in taco salads in place of plain sour cream. Enjoy, and please comment with any suggestions/alterations.