Living so close to Mexico I get to eat a lot of delicious food. Like seriously, the best you could ever imagine. And if you’ve never had San Diego Mexican food you’re missing out, and no it’s nothing like TexMex, and no it’s nothing like Chipotle, or any other “Mexican” chain that cities have across the country. Trust me. I lived in Atlanta, Georgia and NOTHING there could hold a candle to my precious San Diego Mexican Food. But one thing that was almost the same everywhere was the Queso Blanco, a white cheese sauce. Ooey, gooey cheesy goodness, speckled with jalapenos and served with chips (or anything for that matter). This recipe I am sharing comes from my adaptation of a San Diego staple, Miguel’s. The Jalapeno White Sauce comes standard at the table and you always pretty much have to ask for me. I don’t even mind filling up on chips at all.
For your next get together, or even just a fun appetizer, give this a try. It’s simple, and it’s a total game changer. Try it on tacos, veggies, or just as a fancier version of nacho cheese. You won’t be sorry.
I made this for Super Bowl Sunday, because for some reason I was craving soft pretzels with this delicious dip. With everything else I was making, I opted to use frozen soft pretzels, but you’re welcome to make your own pretzel bites if you wish.
If you go my cheater way, grab a box of frozen pretzels and let them defrost on a cookie sheet lined with foil and sprayed with cooking spray. Cut the defrosted pretzels into bit sizes and bake for about 5-10 minutes at 300 degrees. Just to warm them up! Toss them in a big bowl, drizzle with melted butter and sprinkle with pretzel salt. Toss to coat, and serve! Easy right? Semi-homemade was never so tasty!
Jalapeno White Sauce
- 2 cups whipping cream
- 1 cup sour cream
- 1 tsp chicken base
- 2 tbsp butter
- 1 tbsp flour
- 10-15 pickled jalapeno slices, minced
- 2 tbsp pickled jalapeno juice
- 1 cup shredded jack and cheddar cheese blend
Over high heat, bring whipping cream to a simmer, and just before it boils, add sour cream. Once the sour cream dissolves, reduce heat to medium and add chicken base and jalapeno juice and bring to a simmer.
Make a roux by cooking butter and flour until golden in color. Add to the cream mixture to thicken, whisking until incorporated.
Remove from heat and add jalapenos and cheese, stirring until everything is melted. Makes 4 cups.
Serve warm with pretzel bites (or anything you’d like!)