In the mood for something spicy for dinner, I made a quick and easy Spicy Mexicana Sauce to put over chicken. I found a can of chipotle peppers in the ethnic food section of my grocery store and thought they would make a great base for the Mexicana sauce. Cheap, too!
In the mini chop food processor, add one half of the can of chipotle peppers in adobo sauce. Then add 3 tablespoons of mayo (I actually used Lemonnaise), 4 shakes of cumin, 1 tsp. chopped garlic, and the juice of one lime. Chop on high until blended. Done! That’s it! I like things pretty spicy… so if you can’t tolerate the heat, just add more mayo.
I then covered chicken breasts with salt, pepper, more lime juice and cumin and baked them on a cookie sheet at 375 degrees. When they were done, I spread the sauce over the chicken and served!
Other ways to use Spicy Mexicana Sauce:
- as a sauce for black beans or rice
- as an enchilada or fajita sauce… slice cooked chicken breasts and bake them rolled in corn tortillas covered with your favorite toppings and Mexicana Sauce
- as a sauce for pork tenderloin… or to create a mexican pulled pork
- as a spicy dipping sauce for veggies for a snack
- for breakfast in scrambled eggs, with spicy sausage on the side