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Meals for Two: A Vegan and a Carnivore Under One Roof
A quesadilla can be more than just a handful of shredded cheese thrown onto a tortilla! In an effort to replicate some of my favorite restaurant (and take-out) Mexican foods, I’ve played around with recipes online to make the perfect rich, creamy, and flavorful condiment for fajitas, quesadillas, tacos, wraps, and more! You can even use it as a dipping sauce for your favorite appetizers!
This recipe makes about 1 cup, which is enough for 16 wraps, 8 large quesadillas, or to store in the fridge for later use!
Ingredients:
½ cup mayonnaise
½ cup Greek yogurt
2 tbsp minced pickled jalapeños
2 tbsp pickled jalapeño brine from jar
3 tsp cumin
2 tsp paprika
1 tsp chipotle powder
1 tsp garlic powder
½ tsp cayenne (add more for additional spice)
½ tsp salt
½ tsp brown sugar
Directions:
Combine all ingredients in a bowl or food processor and mix thoroughly!
This recipe is a staple in our house, and can be kept in a sealed container in the fridge for up to four weeks! I have never had a problem with it spoiling.
A vegan and a carnivore decide to get married, and what happens? Absolute chaos in the kitchen--of the best kind! I hope to post recipes that appeal to both meat eaters and vegans, and how to cook when you have both living under one roof.
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