"You might as well call it White Jack!"
{Name that movie, hint, it contains Matt Damon}
A few weeks ago I visited Coronado Island with my family.
We ate a delicious meal at Miguel's.
They served with our chips a white queso that has haunted me to this day.
My three-year-old daughter literally was drinking it,
and asking the waiter for more every time he walked by.
So, before I left, I told them they could trust me with the super secret recipe behind this sauce.
They actually bought it!
They gave me the entire list of ingredients.
Only without the quantities.
Still, it wasn't too hard to figure out.
After a couple of tries, I give you the
MIGUEL'S WHITE JACK QUESO
1/4 cup butter
1/4 cup canned jalapeno slices {SAVE THE JUICE}
1 clove garlic, minced
1/4-1/3 cup flour
1 cup chicken broth
1/2 cup jalepeno juice
1/2 cup heavy whipping cream
1 cup sour cream
1 tsp cumin
1- 1 1/2 pound Monterrey Jack Cheese, shredded
1 T sugar
salt and pepper to taste
garnish with cilantro, if desired.
A bag of your favorite tortilla chips.
In a large saucepan, melt the butter over medium heat.
Add the jalepeno and garlic, sautee for a couple minutes.
{I buy about a 13 ounce can of jalapenos, and drain the juice to use for later, then refrigerate the remaining peppers that you don't use.}
Add flour and whisk with the butter to make a creamy paste.
Cook for 1 more minute.
Whisk in the broth and bring to a low boil, while stirring, until sauce thickens.
Add jalepeno juice, heavy cream, and sour cream, whisking completely through.
Stir in cumin.
Slowly add cheese a little bit at a time, until you have added 1 pound.
Keep whisking at about medium, medium-high heat at the most.
This takes a little bit of time.
You really want the cheese nice and melted without burning
Whisk until nice and creamy.
Add the sugar, salt and pepper to taste.
If sauce is too thick, add more jalepeno juice, or if too runny add more cheese.
The sauce definitely thickens as it cools,
so it's okay if it is slightly more runny than, say, Velveeta on the stove-top.
Let the sauce cool for about 15 minutes before serving, to allow it to thicken.
Serve with tortilla chips,
Drizzle over fajitas,
or like Colette, just drink it!
{Name that movie, hint, it contains Matt Damon}
A few weeks ago I visited Coronado Island with my family.
We ate a delicious meal at Miguel's.
Miguel's Fish Tacos
They served with our chips a white queso that has haunted me to this day.
My three-year-old daughter literally was drinking it,
and asking the waiter for more every time he walked by.
So, before I left, I told them they could trust me with the super secret recipe behind this sauce.
They actually bought it!
They gave me the entire list of ingredients.
Only without the quantities.
Still, it wasn't too hard to figure out.
After a couple of tries, I give you the
MIGUEL'S WHITE JACK QUESO
1/4 cup butter
1/4 cup canned jalapeno slices {SAVE THE JUICE}
1 clove garlic, minced
1/4-1/3 cup flour
1 cup chicken broth
1/2 cup jalepeno juice
1/2 cup heavy whipping cream
1 cup sour cream
1 tsp cumin
1- 1 1/2 pound Monterrey Jack Cheese, shredded
1 T sugar
salt and pepper to taste
garnish with cilantro, if desired.
A bag of your favorite tortilla chips.
In a large saucepan, melt the butter over medium heat.
Add the jalepeno and garlic, sautee for a couple minutes.
{I buy about a 13 ounce can of jalapenos, and drain the juice to use for later, then refrigerate the remaining peppers that you don't use.}
Add flour and whisk with the butter to make a creamy paste.
Cook for 1 more minute.
Whisk in the broth and bring to a low boil, while stirring, until sauce thickens.
Add jalepeno juice, heavy cream, and sour cream, whisking completely through.
Stir in cumin.
Slowly add cheese a little bit at a time, until you have added 1 pound.
Keep whisking at about medium, medium-high heat at the most.
This takes a little bit of time.
You really want the cheese nice and melted without burning
Whisk until nice and creamy.
Add the sugar, salt and pepper to taste.
If sauce is too thick, add more jalepeno juice, or if too runny add more cheese.
The sauce definitely thickens as it cools,
so it's okay if it is slightly more runny than, say, Velveeta on the stove-top.
Let the sauce cool for about 15 minutes before serving, to allow it to thicken.
Serve with tortilla chips,
Drizzle over fajitas,
or like Colette, just drink it!
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Mmmmmmmmmboy!