Ingredients
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2 cups whipping cream
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1 cup light sour cream
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1 tablespoon jalapeno juice
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1 teaspoon chicken bouillon
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2 tablespoons clarified butter
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1 ounce monterey jack cheese, shredded (light, if desired)
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1 ounce cheddar cheese, shredded (light, if desired)
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1 tablespoon flour
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2 jalapenos, minced (from a jar, not fresh)
Instructions
- In a heavy saucepan on high heat, bring cream to the boil.
- Just as it is ready to boil, stir in sour cream until completely blended.
- Reduce heat and add chicken and jalapeno juice.
- Simmer until heated thoroughly.
- Meanwhile, in another pan, melt butter and add flour to create a roux/paste.
- Whisk paste until it browns SLIGHTLY.
- Add paste to cream pot just before it boils up.
- Whisk continuously until paste dissolves into cream.
- Remove from stove and add cheese and chopped jalepenos.
- Serve/Use immediately.