Miguels Sauce
2 C whipping cream
1 C sour cream
2 t chicken bullion
2 t jalapeno juice (from a jar of nacho jalapenos)
2 T melted butter
1 1/2 T flour
2 minced jalapenos
2oz jack cheddar cheese
Brong whipping cream to a simmer, turn off heat and add sour cream. Stir to blend. Add bullion and juice, return to heat. In separate pan, melt butter and add flour. Cook for 1 minute. Add flour mix to milk mix. Heat and stir until thick. Add minced Jalapenos and Cheese. Stirl until melted. Serve warm.
