Jalapeno Velvet White Saucedip Recipes

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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

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

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

HEAVENLY JALAPENO CHEESE DIP



Heavenly Jalapeno Cheese Dip image

Everytime I make this for a social event, I end up writing the recipe down for at least 6 people! This is soooo fantastic and easy!! I ripped it out of a Carolina Country magazine about a year ago and have made it a zillion times!

Provided by taratee

Categories     Spreads

Time 30m

Yield 5-8 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, softened
1/2 cup mayonnaise
4 ounces Velveeta cheese, diced
3 jalapeno peppers, seeded and diced
12 Ritz crackers, crushed
1 tablespoon melted butter
1 scallion, diced

Steps:

  • With a hand held mixer, beat the cream cheese and mayo in a medium bowl until they are thoroughly whipped up together.There is just something about using a mixer that is way better than mixing it by hand.
  • Fold in the velveeta and jalapenos .
  • Spread all this goodness into a pie plate.
  • Mix crackers and butter in a separate bowl and sprinkle on top.
  • Bake at 350 for about 20min.
  • Top with scallions and serve with whatever you like, for it is merely a vehicle to shove this cheesy delight into your face. We use the rest of the Ritz crackers. You had to buy them anyway, right?

Nutrition Facts : Calories 377.6, Fat 32.5, SaturatedFat 15, Cholesterol 80.1, Sodium 739.6, Carbohydrate 15.5, Fiber 0.5, Sugar 5.8, Protein 7.3

WHITE CHEESE JALAPENO DIP



White Cheese Jalapeno Dip image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/2 pounds white American cheese, cut into small chunks
1/2 white onion, diced
1 cup chopped jalapeno peppers
1 cup chopped canned green chiles
2 cups milk
2 tablespoons butter
1 cup diced tomato
Chips, for serving

Steps:

  • In a double boiler, combine all ingredients except tomato and chips. Cook slowly over low heat until melted, stirring frequently. If you don't have a double boiler, a large bowl set over a pan of simmering water will work. Add tomatoes. Serve warm with your favorite chips.

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