Miguel's Jalapeno Cream Sauce

This is a copycat recipe of a white queso dip from a yummy little restaurant called Miguel's on Coronado Island in CA.  It's pretty much the best thing ever created to dip tortilla chips in or pour over any Mexican dish. 

2 c. whipping cream
1 c. sour cream
1 tsp. chicken boullion
2 TB clarified butter (I just used regular butter and it was fine.)
1 TB flour
1 jalapeno, minced (seeds and ribs removed)
1 TB jarred jalapeno juice
1 ounce Monterey Jack cheese, shredded
1 ounce sharp cheddar cheese, shredded

Heat whipping cream over high heat.  Stir in sour cream when it's ready to boil.  After sour cream dissolves, reduce the heat to medium.

Stir in boullion and jalapeno juice, and simmer.

Meanwhile, make a roux by adding the flour to melted butter in a small sauce pan.  Whisk until the mixture turns a pale gold.

Increase the heat on the cream mixture until almost boiling and add the roux.  Whisk briskly and constantly until the roux is incorporated. 

Remove from heat and stir in minced jalapeno and the cheeses.

Notes:  I added about double the jalapeno juice than the recipe calls for (depending on how hot your juice is) and some chopped up jarred jalapenos too.  Just play with it until it's as spicy as you like. 

Shelly's Salsa

This makes a ton, so I usually half the recipe for just my family.  

Ingredients:

2 cans (15 ounce) Whole Tomatoes with Juice

2 cans (10 ounce) Rotel Tomatoes with Juice (mild or any other variety)

1/2 white onion, chopped

2 garlic cloves, minced

1-2 Jalapenos, finely chopped (seeds and ribs removed for less heat!)

1 teaspoon sugar

1 1/2 teaspoons Kosher Salt (less if you use table salt)

1 teaspoon ground cumin

Black Pepper to taste

2 tablespoons Ketchup

1 cup Cilantro, rough chopped

1-2 Limes, juiced (depending on size of lime)

Splash of white vinegar 

Directions:

Combine all of the above ingredients in a food processor. Pulse until you get the desired consistency you like. Test for seasonings and add some more if needed. Let the salsa sit for at least an hour or so in the refrigerator to let the flavors blend. This will keep for at least a week in the refrigerator. Enjoy!

Hot Corn Dip (or Casserole Main Dish)

1 can whole kernel corn, drained
1 4 oz. can diced green chiles
1/2 c. diced red pepper
1 T. minced jalapeño
2 T. sliced olives
1 c. mayonaise
1 c. grated Monterey or Pepperjack cheese
1/2 c. grated fresh Parmesan cheese

Mix corn, chilies, jalapeño, olives and  red pepper in a medium bowl.  Add  mayo and stir well.  Add cheeses and stir.  Pour/spoon mixture into small casserole dish and bake at 350 until hot.  Serve with corn chips.

You can add cooked, shredded chicken to this to make it a main dish.