Jalapeno Cream Sauce For Pasta Recipes

Steps:

• Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

Steps:

• Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.
• Stir in chicken broth and jalapeno sauce and simmer.
• Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
• Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
• Remove from heat, stir in minced jalapeno and the cheeses.
• Can be served with tortilla chips or as a sauce for dishes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Slice one whole jalapeno lengthwise into slivers; slice remaining jalapeno into rounds. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to touch; crumble and divide into two equal parts. Set aside.
• Heat bacon grease in the same pan over medium-high heat. Saute onion and 1/2 cup chopped jalapeno in the hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchatel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup sharp Cheddar cheese until melted. Add pasta, chicken, and 1/2 of the bacon.
• Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeno slivers. Add remaining pasta mixture and top with remaining pepper Jack and sharp Cheddar cheese.
• Bake, covered, in the preheated oven for 30 minutes. Remove cover and add jalapeno slices and remaining bacon. Bake for an additional 10 minutes.

Steps:

• Melt butter in a saute pan over low heat. Add fresh, minced garlic and lightly brown. Careful not to burn the butter! Add heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon. Add salt and pepper to taste, then add fresh, minced jalapeno and remove from heat.
• As you are making the sauce, boil 4 quarts of water. Add fresh pasta to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to saute pan with jalapeno cream sauce and mix together. Plate pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve immediately. Makes about 3-4 servings.

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

Steps:

• Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
• Do Ahead
• Sauce can be made up to 3 days in advance and refrigerated.