Miguels Jalapeno Cream Sauce Food

MIGUEL'S JALAPENO CREAM SAUCE

Miguel's Jalapeno Cream Sauce image

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

Ingredients

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

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

JALAPENO WHITE SAUCE

Jalapeno White Sauce image

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

Ingredients

2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon clarified butter
1 tablespoon flour
1 jalapeno, minced
1 tablespoon jalapeno juice, from bottled jalapeno
2 ounces shredded monterey jack and cheddar cheese blend

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

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