Part 5/12:
Crafting a Balanced Sauce: Tangy, Spicy, and Bright
A good quesadilla deserves a vibrant dipping sauce that cuts through the richness. For this recipe, a smoky chipotle in adobo forms the base. Finely chop the chipotle peppers into a paste, then blend with sour cream, lime juice, a pinch of garlic powder, and a generous handful of cilantro—or substitute parsley or dill if cilantro isn't your thing. Add a touch of honey or agave for sweetness and thin with a splash of water until the desired consistency.
This sauce introduces a tangy, spicy, and herby dimension that perfectly complements the cheesy, meaty quesadilla.