Miguel's Jalapeno Cream Sauce

READY IN: 40mins
Recipe by Zetty66

My cousin shared this recipe with me after we had the sauce at a restaurant on Coronado Island. I've never made it at home, but know I enjoyed it at the restaurant. My cousin's advice: don't count the calories in this!!!!!

Top Review by airinmarie

Used this recipe for sauce on my chicken enchiladas and on some veggie mushroom enchiladas...it was great for both! I was a little worried it would be too spicy for me, but the cheese balanced out the jalapenos well. It was excellent and I will be using it often.

Ingredients Nutrition

  • 2 cups whipping cream
  • 1 cup sour cream
  • 1 teaspoon chicken base or 1 teaspoon broth
  • 2 tablespoons clarified butter
  • 1 tablespoon flour
  • 1 jalapeno pepper, minced
  • 1 tablespoon jalapeno juice, from bottled jalapeno
  • 1 ounce monterey jack cheese, shredded
  • 1 ounce cheddar cheese, shredded


  1. Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.
  2. Stir in chicken broth and jalapeno sauce and simmer.
  3. Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
  4. Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
  5. Remove from heat, stir in minced jalapeno and the cheeses.
  6. Can be served with tortilla chips or as a sauce for dishes.

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