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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat whipping cream in heavy saucepan over high heat. | 2. When cream is ready to boil, stir in sour cream. | 3. After sour cream is dissolved, reduce heat to medium. | 4. Stir in chicken base and jalapeno juice and simmer. | 5. 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. | 6. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. | 7. Remove from heat and add minced jalapeno and cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
chicken base	1	teaspoon		50.4333	0.0	11.22	0.2833
butter	1	tablespoon	clarified	85.5	3.9285	2.6715	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
jalapeno	1		minced	1.6312	0.3656	0.0512	0.0208
jalapeno juice	1	tablespoon	bottled	50.4333	0.0	11.22	0.2833
monterey jack cheddar cheese	2	ounces	shredded blend	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.