If you have ever been to a Mexican restaurant, or the Brigantine Restaurant, especially in San Diego, you have probably had the white jalapeno sauce they serve with chips. They give you this tiny little bowl and you have to beg for more! Well, beg no more. Make your own. It’s super yum-yum, quick and easy to make and you can make a big ol bowl.
It’s great served warm with some crispy tortilla chips. It’s also wonderful over a grilled chicken breast, or over some fish. OH!! and it’s great tossed with some hot pasta. Or you can make mac n cheese with it!!! The possibilities are endless, really. I make mine pretty spicy. But you if you’re a wimp, you don’t have to make it so hot. 🙂
Whatever you do with it, I suggest you make a lot. People love this stuff!!

Jalapeno White Sauce

2  cups heavy cream
1  cup sour cream
2  tablespoons of butter
1  tsp chicken bouillon
1  tablespoon flour
1  jalapeno (marinated ones from jar) minced (I used more)
1  tablespoon jalapeno juice (from the jar)
1/4  cup shredded Monterey jack cheese

melt the butter in a saucepan and add the flour till it forms a paste (roux). Add the cream and let it get hot, but NOT BOIL. Add the sour cream, chicken bouillon, jalapeno, juice. Stir. Add the cheese and stir until smooth and silky. Serve warm. It’s so-o-o-o-o good