When Brian and I were in San Diego last May, on a recommendation, we ate at a restaurant called Miguel's Cocina. The food was actually not too great. HOWEVER, they have this white queso jalapeno sauce. It's delicious! So good it made up for everything.
As it turns out, they give the recipe out!
It requires quite a few ingredients that I don't normally buy, so it's taken me awhile to get around to try it. I ended up subbing jalapenos for green chili's and chicken bouillon for chicken base to make the grocery list even easier for me. I also cut the recipe in half (3.5 cups is too much -fattening- even for me, the lover of this sauce - Brian doesn't like it nearly as much...)
Everything was going great. I learned how to make clarified butter and roux (also, what that was). But when all the make-me-feel-like-a-real-cook stuff was done and I was adding the cheese, the sauce seemed really grainy.
I cut everything in half, except the sour cream.
AAAAAAHHHHHHHHHHH!!!!!!
Oh, well. Still, part of me wants to throw it out and start all over because I know it's not as good as it could be...buuuuutt...it's good enough :)
