I fell in love with the sauce years ago when I was pregnant with one of my five kiddos. Hmmm. Which one was it? I think it was #4? Yeah, let’s go with that.
I used to send my husband on Taco Bell runs to get me Steak Quesadillas with Baja Sauce and an Apple Empanada for dessert. Man, that would really hit the spot. Unfortunately, that “spot” is now all over my hips and thighs.
But I digress.
I went in search of a copycat recipe for it and have been really pleased with this version.
And, of course, a little Cholula sprinkled on top is always good!
Visit my Thrive blog to get the recipe for the Firecracker Chicken Casserole from the pic!
- 1 cup mayonnaise
- 1 Tbsp. white vinegar
- 1/4 tsp. black pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. onion powder
- 1/4 tsp. ground red pepper
- Combine all in a bowl and whisk well. Refrigerate until ready to use.
- The spices take a little while to bloom. Be patient!