2 cp heavy cream
1 cp sour cream
1 tablespoon chicken stock/broth
2 tbls butter
1 tbls flour
2 minced, seeded jalapeno (fresh or jarred)
1 cp shredded monterey jack cheese
1 cp shredded mild cheddar cheese
2 tsp Steamboat Salt Co. El Jefe Garlic Habanero craft salt
Heat cream in a heavy bottomed saucepan over medium heat.
Stir in sour cream and whisk until fully dissolved. Reduce heat to low.
Stir in chicken stock/broth.
Make a roux by melting the butter and mixing in the flour. Cook roux to a pale golden color.
Add roux and whisk thoroughly until mixed in completely.
Remove sauce from heat.
Add minced jalapenos and shredded cheeses.
Whisk sauce until smooth (except for the jalapenos)
Add the El Jefe.
Serve warm with tortilla chips, toasted breads, or as a sauce!