Miguels Cocina Cheese Sauce (.5 cup)
- Minutes to Prepare:
- Number of Servings: 7
Ingredients
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 cup Sour Cream .33 tbsp Better Than Bouillon Chicken Base (by THECHIRP) .1 cup Flour, white 2 tbsp Butter, salted 2 oz Colby & monterey jack cheese Kraft Natural cheese 1 pepper Jalapeno Peppers minced 1 tbsp jalapeno juice from bottled jalapenos
DIRECTIONS
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.
Serving Size: Makes 3.5 cups (serving size .5 cup)
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.
Serving Size: Makes 3.5 cups (serving size .5 cup)
Nutritional Info Amount Per Serving
- Calories: 370.7
- Total Fat: 38.0 g
- Cholesterol: 123.6 mg
- Sodium: 217.4 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.1 g
- Protein: 4.4 g
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