Miguel's Jalapeno Cream Sauce

Zetty66's Note:

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!!!!!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 7

Yield: 0.5 cup

• 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

Directions:

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.

Reviews

[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.

[Kerstin Howard]

Can you say, simply outstanding?! I put this sauce on my enchiladas and they were to die for. I couldn't believe how they tasted better than the restaurants. Only alteration I did was to put a teaspoon of sugar in it. This recipe does not disappoint!