RECIPE: Pepper Jack Cream Sauce
One of my favorite posts that I wrote last year is the one when I attempted to make vegetarian sweet potato and black bean enchiladas with a cream sauce. The enchilada part was a success, but the cream sauce, not so much. As I wrote in that post, I was attempting to made a Sam’s Cafe-style cream sauce, but ended up with something that was nothing like that.
While on winter break, I decided I was going to attempt to make the sauce again. I was mostly inspired by a recent “Top Chef: Texas” episode where, for the Quickfire Challenge, the contestants had to use different sauces in their dishes. Now, there’s no way I could ever compete on “Top Chef”, but I knew about most of the sauces they were using.
One of the simple sauces they had to make was a Béchamel sauce, which is basically milk mixed into a roux (equal parts flour and fat, usually butter or oil). I figured I could make that kind of sauce, but add in something else to kick it up a bit.
This turned out way better than last time. The sauce was really good, although not at all good for you. I think next time I’ll go with 1% milk (that’s what I drink regularly), and see where that takes me. The cream was just super heavy. The rest of the enchiladas were excellent, just as they were last time, although I forgot to add onion, which was a silly mistake.
|Pepper Jack Cream Sauce|
- 2 cups heavy cream (half-and-half or milk would work as well)
- 2 tbsp flour
- 2 tbsp butter or olive oil
- 1-2 cups shredded pepper jack cheese
- In a deep skillet, melt the butter over medium heat.
- Add in flour, and whisk into the butter.
- Let the roux cook, while continuously whisking, until golden brown.
- Turn the heat to medium-high, and add the cream.
- Continue to whisk mixtures as it thickens.
- When the sauce becomes reasonably thick (it can coat the back of a spoon), add the cheese.
- Cook until cheese melts, then take off the burner and use immediately.