It’s that time of year: the holidays are over, and it is time to rethink your life, right? January is traditionally the time when resolutions are made with the best of intentions. Alas, as early as January 17th there is a holiday known as “Ditch New Year’s Resolutions” Day. Most people have already given up on resolutions by mid-winter, so this year let’s try something a little different. Instead of making a huge, hard resolution, make small changes that you can keep going throughout the whole year. Want to start with something easy, maybe a healthy breakfast? I am here to help!
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!