Growing up in Phoenix, it was always a fun treat to go out to dinner. Since my mom loved Mexican food, one of our favorite places to go was Macayo’s, a Phoenix staple restaurant that has been around for over 65 years. As a kid I would devour endless bowls of chips just slightly flavored with salsa. That would be followed by a cheese crisp—also plain—or a plain bean and cheese burrito. As I have gotten older, my tastes have greatly expanded. I now appreciate more and more the deliciousness of the majestic chimichanga smothered in smooth Baja sauce. Baja sauce is a creamy, slightly spicy magical concoction I have spent way too much money over the years. Finally, in desperation and in sympathy to our budget, my husband and I came up with our own version to consume by the bucketful. It is super easy to make in a blender and will keep for up to a week, but it never lasts that long in my house. Enjoy this sauce on chips, or quesadillas, or tacos, or burritos, or anything you desire!
Copycat Macayo’s Baja Sauce
- 8oz of half and half
- 3 blocks of softened cream cheese cut into chunks
- 1- 4oz can of green chiles
- 1- 3oz can of jalapenos
- 1 tsp of garlic salt
- 1 pinch of cumin
- Salt and pepper to taste
- Measure out cream in blender jar.
- Add softened cream cheese.
- Add jalapenos and green chilies.
- Blend until smooth. You can add additional half and half if needed.
- For more spice, add more jalapenos or chilies.
- Once smooth, add garlic salt, cumin and salt and pepper.
- Once blended, pour into bowl and chill in refrigerator.
I always think the Baja sauce, like salsa, tastes better the second day, but you can eat it right away (it may be a little runnier, though). Now eat it on everything!