Tangy sour cream sauce with a hint of jalapeno and Monterey Jack cheese. Perfect for enchiladas or tamales
Ingredients
- 12 oz. Monterey Jack Cheese , shredded
- ½ cup chicken broth , low-sodium
- 1 cup sour cream
- ¼ cup corn starch , for thickening slurry
- 1 cup water , for thickening slurry
- 2 tablespoons jalapeno juice , from a jar of pickled jalapenos
- salt , to taste
- 1 jalapeno , sliced (optional)
Instructions
- Add chicken broth and sour cream to a large saucepan on medium heat; combine with whisk or fork½ cup chicken broth,1 cup sour cream
- Add shredded cheese to mixture in handful increments: stir until cheese melts12 oz. Monterey Jack Cheese
- Make a cornstarch slurry: ( combine ¼ cup cornstarch and 1 cup water: mix well); pour half of this slurry into the cheese mixture; turn the heat up a little and stir constantly for 1-2 minutes until sauce begins to thicken1 cup water,¼ cup corn starch
- Remove from heat and whisk in jalapeno juice (or vinegar);continue to stir2 tablespoons jalapeno juice
- Let the sauce cool a little; if you want it thicker, put the pan back on the heat, add the remaining slurry; turn the heat up a little; stir and remove from heat and allow to cool a bit
- Add salt to taste and serve; garnish with sliced jalapenosalt,1 jalapeno
Notes
IMPORTANT:
After you’ve added the cheese and jalapeno juice; make the slurry and follow these instructions:
Why? The sauce thickens when it starts to cool; by working in steps and removing the pan from the stove, you can a better idea of the texture and thickness of the sauce.
Cornstarch thickens at a higher heat, so turn the heat up a little after you add the slurry.
- Add half of the slurry; turn the heat up a little and stir constantly for 1-2 minutes; remove pan from heat and continue to stir.
- Sauce will thicken slightly. If you want it thicker, repeat this step using the other half of the slurry. (Put the pan back on the stove burner; add remaining slurry; stir 1-2 minutes; remove from heat; stir)
- If you want it thinner, whisk in a little more broth on low heat
Be sure to remove the sauce from the heat when you add the jalapeno juice
This sauce goes great over enchiladas or tamales because of the jalapeno juice. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice.
If you make this in advance, you may need to add a little water when you re-heat it