This cheese sauce tastes very similar to the white cheese sauce that I used to get at Miguel's in San Diego while I was in college. We would go there and eat the chips and the cheese sauce and barely have room for dinner. That could be part of why my freshman 15 turned into a sophomore 30, but it was delicious!
1.5 cups Whipping Cream
1 cup Sour Cream
1 tsp Chicken Bullion Granulars
2 Tbsp Salted Butter
1 Tbsp Flour
1 jalapeno, minced
1 Tbsp juice from bottled jalapenos
6 oz (or more) Shredded Cheese (cheddar & jack)
Heat whipping cream in saucepan over high heat, when the cream is about to boil, stir in the sour cream. Once the sour cream has melted (dissolved), reduce heat to medium. Stir in chicken bullion and jalapeno juice and simmer.
In a small skillet make a roux: melt butter over medium heat, add flour and mix with a whisk until the mixture turns a pale gold.
When the cream mixture is about to boil, add the roux whisking constantly until roux is incorporated. Turn heat to low and stir in minced jalapeno and shredded cheese until cheese is melted.
Serve with tortilla chips. Makes about 3.5 cups.
The original directions called for 2 oz total of cheese, which I tried the first time I made this and it wasn't nearly cheesy enough. Since I upped the amount of cheese, I also decreased the amount of whipping cream (originally it was 2 cups). For the minced jalapeno, I usually just get about 6 slices out of my jar of sliced jalapenos and dice them up. Much easier than using a fresh jalapeno.
I love this sauce, I could probably eat about half of it by myself which is why I don't make it that often. But it is so freaking delicious. And much easier than flying to San Diego just for White Cheese Sauce. You definitely want to keep it warm, the last time I made this I put it in a mini crock-pot on the "warm" setting.