MIGUEL'S JALAPENO CREAM SAUCE
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!!!!!
Provided by Zetty66
Categories Mexican
Time 40m
Yield 1/2 cup, 7 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Stir in chicken broth and jalapeno sauce and simmer.
- Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
- Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
- Remove from heat, stir in minced jalapeno and the cheeses.
- Can be served with tortilla chips or as a sauce for dishes.
Nutrition Facts : Calories 364.2, Fat 37.6, SaturatedFat 23.2, Cholesterol 127.1, Sodium 103.8, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 4.3
CREAMY JALAPEñO SAUCE
Provided by Rhoda Boone
Categories Sauce Garlic Cinco de Mayo Jalapeño Cilantro
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
- Do Ahead
- Sauce can be made up to 3 days in advance and refrigerated.
GLENN'S JALAPENO SAUCE
This is a very flavorful 'hot' sauce for your Mexican meal! Add jalapeno seeds for a bigger kick. Use as a hot sauce for tacos, enchiladas, chili rellenos, or tamales.
Provided by Surfdad
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Blend sour cream, jalapeno peppers, green onions, cilantro, garlic powder, and black pepper together in a blender until smooth.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 1.5 g, Cholesterol 10 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 12.9 mg, Sugar 0.2 g
CREAMY JALAPEñO SAUCE
Steps:
- Enjoy.
Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Cholesterol 29 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 640 mg, Sugar 2 g, Fat 27 g, ServingSize 8 servings, UnsaturatedFat 0 g
CREAMY JALAPENO
Creamy Jalapeno is great for dipping veggies and chips. I make it for my family each week. We love it for dipping tortilla chips.
Provided by MSOUTHERN
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 2.6 g, Cholesterol 12.5 mg, Fat 6 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 137.9 mg, Sugar 0.2 g
JALAPENO CREAM
Provided by Food Network Kitchen
Time 7m
Number Of Ingredients 0
Steps:
- Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.
ALBACORE TUNA WITH JALAPENO BACON CREAM SAUCE
Make and share this Albacore Tuna With Jalapeno Bacon Cream Sauce recipe from Food.com.
Provided by Whittney
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a 3 Quart sauce pan.
- Add onions and garlic and sauté until tender. Add heavy cream and reduce by ½.
- When sauce is reduced, add jalapenos, salt and pepper, mix thoroughly.
- *Place whole jalapenos on the grill at the time you put the fish fillets on. Grill jalapenos just until the skin starts to lightly char, then flip and do the same to the other side. Once both sides have been roasted, pull jalapenos off the grill until time of service.
- Lightly sprinkle salt & pepper over fish fillets. Drizzle melted butter over fillets & spread to cover top side of fillets (to prevent sticking when cooking). Place fillets on the grill. Grill to desired temperature or until internal temperature of 135°-140° is reached, place on serving plate.
- Place sauce on top of fish and garnish with crispy bacon and grilled jalapeno.
Nutrition Facts : Calories 668, Fat 67, SaturatedFat 40.2, Cholesterol 228, Sodium 1474.6, Carbohydrate 7.7, Fiber 1.1, Sugar 1.6, Protein 11.6
SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE
Make and share this Shrimp Enchiladas With Jalapeno Cream Sauce recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To Make The Enchiladas: Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
- In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle salt and 1/2 teaspoon of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.
- Melt the remaining butter in the pan. Add the garlic and onion and cook until just tender, about 5 minutes. Add the cabbage, carrot and spinach, as well as the other 1/2 teaspoon chipotle powder, plus the oregano, salt, pepper and cayenne to the pan. Stir well and cook for another 1-2 minutes, until the spinach just begins to wilt. Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
- Steam the tortillas.
- To assemble the enchiladas, place a steamed tortilla on a flat surface. And (working quickly, so that the tortilla doesn't dry out), fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.
- Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. You can also garnish with additional cilantro, cheese and/or sour cream.
- To Make Jalapeno Cream Sauce:.
- Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.
Nutrition Facts : Calories 645.8, Fat 35.5, SaturatedFat 20.1, Cholesterol 230.9, Sodium 1680.9, Carbohydrate 45.6, Fiber 7.2, Sugar 5.6, Protein 38.3
JALAPENO WHITE SAUCE
I don't want to call this a copycat recipe since the restaurant where I got this, Miguel's in San Diego, actually gives out the recipe because it's so popular. They serve it warm with chips as an alternative to salsa. I'm sure there are many other uses for this sauce, such as over enchiladas. You may want to add extra jalapenos if the spice isn't hot enough for you.
Provided by Scafire-Jen
Categories Sauces
Time 25m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Heat whipping cream in heavy saucepan over high heat.
- When cream is ready to boil, stir in sour cream.
- After sour cream is dissolved, reduce heat to medium.
- Stir in chicken base and jalapeno juice and simmer.
- While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
- Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
- Remove from heat and add minced jalapeno and cheese.
Nutrition Facts : Calories 347.5, Fat 35.8, SaturatedFat 22, Cholesterol 121.8, Sodium 98.8, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 4.2
JALAPENO CREAM SAUCE FOR PASTA
This recipe can be used with any fresh pasta found at your local grocery store or home made pasta. Its creamy with a little kick of spice.
Provided by kmergirl
Categories One Dish Meal
Time 25m
Yield 3-4 cups, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saute pan over low heat. Add fresh, minced garlic and lightly brown. Careful not to burn the butter! Add heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon. Add salt and pepper to taste, then add fresh, minced jalapeno and remove from heat.
- As you are making the sauce, boil 4 quarts of water. Add fresh pasta to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to saute pan with jalapeno cream sauce and mix together. Plate pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve immediately. Makes about 3-4 servings.
PECAN BONIATO CRUSTED FISH WITH JALAPENO CREAM SAUCE
Steps:
- For the fish: First set your oven to 350 degrees F and get it warm. Mix together the pecans and brown sugar in a medium bowl mix, and then spread onto a baking sheet and toast for 7 minutes, making sure not to burn them. Let cool to room temperature - do not put them in the refrigerator! Once the pecans are cool, transfer them to a food processor with the breadcrumbs and boniatos and blend. Once you have your mixture you can bag it up and keep leftover mix in the refrigerator for up to 2 days.
- Coat your fish using a standard breading procedure: dredge in the flour, then the egg, and then your pecan-boniato mixture. You're going to want to saute this fish with the butter or olive oil. Heat the butter or oil in a saute pan over medium heat for about 3 minutes, and then saute the fish until golden brown on both sides, 4 to 6 minutes per side. Do not burn. Once you have that golden color place the fish in the oven for 5 minutes to make sure it's completely cooked through.
- For the jalapeno cream sauce: Meanwhile, mix together the onions, garlic, jalapeno and bell peppers. Heat the oil in a medium saucepan and saute the vegetables until the garlic is slightly golden in color, then add your wine to deglaze the pan, scraping up the bottom, and cook until reduced by half. Pour in the heavy cream, then the milk and bring to a slight simmer over medium heat. Stir in the butter, jalapeno juice and salt and black pepper, then reduce the heat to low and cook until the butter melts.
- Serve the fish topped with the jalapeno cream sauce.
FLOUNDER IN JALAPEñO CREAM
Categories Milk/Cream Fish Tomato Quick & Easy Dinner Summer Jalapeño Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook chopped scallions in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 3 to 4 minutes. Add jalapeño (to taste), cream, and 1/4 teaspoon salt and bring to a simmer.
- Pat fish dry, then sprinkle with pepper and remaining 1/4 teaspoon salt. Fold each fillet in half crosswise. Put folded fish in sauce in skillet and cook at a bare simmer, covered, until fish is just cooked through, 5 to 6 minutes. Transfer fish to a platter and keep warm, covered with foil.
- Add tomatoes and cilantro to sauce in skillet, along with any fish juices on platter, and cook over moderately low heat until heated through, about 1 minute. Spoon sauce over fish.
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