Best Spring Hill Ranchs Jalapeño White Sauce Recipes

Jalapeno White Sauce image

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

Spring Hill Ranch's Sloppy Joe and Sloppy José image

Provided by Wiley P

Categories Sandwiches

Time 50m

Number Of Ingredients 20

2 Tbsp canola or vegetable oil
1 c (about 1 small) finely chopped yellow or white onion
1 c (about 1 medium) finely chopped green bell pepper
1 1/2 lb ground beef (80/20)
1 c ketchup
2 Tbsp prepared yellow mustard (not the fancy stuff!)
1 Tbsp cider vinegar
1 Tbsp dark brown sugar (light/golden brown sugar is okay)
1/4 tsp ground cloves
1 tsp kosher salt
TO MAKE THIS INTO SLOPPY JOSéS:
2 medium new mexico green chiles, roasted, peeled and diced or 1 7-ounce can of diced green chiles
1 medium jalapeño chile, seeds and veins removed, diced
1 Tbsp hot pepper sauce (i.e. frank's® or tabasco®)
1 Tbsp dried mexican oregano flakes
1/2 tsp ground cumin (freshly ground if available)
FOR SERVING:
4 split and toasted sandwich buns; or
8 fresh 8" flour tortillas; or
4 large baked potatoes

Steps:

1. In a large skillet over medium heat, heat the canola oil. Add the onion, and green pepper. Cook until slightly softened. Add the ground beef. Cook until the beef is browned, and drain off the excess grease.
2. Meanwhile, in a medium mixing bowl, stir together ketchup, vinegar, mustard, brown sugar, ground cloves, and salt.
3. For Sloppy Josés, mix the green chiles, jalapeño, hot pepper sauce, oregano and cumin into the ketchup mixture.
4. Stir the ketchup (or ketchup/chile) mixture into the browned beef mixture. Cover the pan and simmer it for 30 minutes.
5. Serve it up either open-faced or closed-faced on the buns, wrapped in flour tortillas or over hot baked potatoes.

Spring Hill Ranch's Jalapeño White Sauce image

Provided by Wiley P

Time 30m

Number Of Ingredients 9

2 c heavy cream
1 c sour cream
1 tsp chicken base
1 Tbsp white vinegar or juice from bottled jalapeños
2 Tbsp clarified (or regular) butter
1 Tbsp all-purpose flour
1 Tbsp minced jlapeño
1 oz monterey jack cheese, grated
1 oz cheddar cheese, grated

Steps:

1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
2. Stir in the chicken base and jalapeño juice and simmer.
3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.