Any trip to San Diego is not complete without at least one visit to Miguel's, our favorite Mexican food restaurant there. I had been vacationing in San Diego since my sister moved there in the early 90s but had not yet discovered Miguel's until Rick and I visited a few years ago and stayed on Shelter Island. They serve traditional salsa and hot sauce with tortilla chips as do most Mexican restaurants. In addition, they bring a delicious bowl of hot and a bit spicy jalapeno cheese sauce. At that time I had never asked for a recipe in a restaurant before, but this was so good we just couldn't resist. To both of our amazement, our waiter came back with a printed recipe card. We guessed they get that a lot :-)
It is on the menu for Super Bowl Sunday and I'm posting it below for you. ~Enjoy. ~Blessings, Janet
Miguel's White Sauce Dip
2 c. Whipping Cream
1 c. Sour Cream
1 tsp. Chicken Base
2 T. Clarified Butter
1 T. Flour
1 Jalapeno, seeded and minced
1 T. juice from bottled jalapenos
1 oz. shredded cheddar cheese
1 oz. shredded Monterrey jack cheese
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.
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.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and the cheese.
Makes about 3 1/2 cups.