Best Miguels Jalapeno Cream Sauce Recipes

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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

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

JALAPENO VELVET (WHITE SAUCE/DIP)



Jalapeno Velvet (White Sauce/Dip) image

We were served this at a dinner party. The host obtained the recipe from a restaurant I believe is called "Miguel's Cocina". This luscious sauce is perfect as a dip for fresh veggies, tortilla chips or better yet, potato chips! It's also an irresistible topping for baked potatoes. Because it's simply a flavored, upscale white sauce, the sky's the limit here! For chicken base, I use the "paste" type soup base, and also add a pinch of salt to the roux. Adjust the jalapenos and juice to taste.

Provided by Jeffs Girl Way Out

Categories     Sauces

Time 30m

Yield 3 1/2 Cups

Number Of Ingredients 9

2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon jalapeno juice (from bottled jalapenos)
2 tablespoons clarified butter
1 tablespoon flour
1 tablespoon bottled jalapeno, minced
1 ounce shredded monterey jack cheese
1 ounce shredded cheddar cheese

Steps:

  • Heat whipping cream in a heavy saucepan over high heat.
  • When the cream is ready to boil, stir in sour cream.
  • After sour cream dissolves, 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 whisk until mixture is smooth and pale gold in color.
  • Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
  • Remove from heat;.
  • Stir in minced jalapeno and the cheeses.

Nutrition Facts : Calories 727.6, Fat 75.2, SaturatedFat 46.4, Cholesterol 254.1, Sodium 207.5, Carbohydrate 7.7, Fiber 0.1, Sugar 2.6, Protein 8.6

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