In the mood for some zing at dinner? Make Spicy Mexicana Sauce… put it over chicken, pork, beans, or in enchiladas or fajitas.
In the mini chop food processor, add one half of a can of chipotle peppers in adobo sauce (easy to find the ethnic food section of your grocery store… I used the Goya brand). Then add 3 tablespoons of mayo (I actually use Lemonaise), 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.
Cover chicken breasts with salt, pepper, more lime juice and cumin and baked them on a cookie sheet at 375 degrees. When they are done, spread the sauce over the chicken and serve!
Happy Allergy Free Eating!