Cream Sauce: A Re-Do

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.

The tortillas I got were super dry and fell apart immediately.

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.

So I started with flour, butter, and heavy cream, and started that cooking.  When it started to thicken, I added shredded pepper jack cheese.

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.

Rating: Not quite perfected yet, so I’ll bump up the sauce to a 3.5, maybe 4, out of 5 glasses of wine.  I’ll try it again soon…

Pepper Jack Cream Sauce
Author: Manda
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
  • 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
  1. In a deep skillet, melt the butter over medium heat.
  2. Add in flour, and whisk into the butter.
  3. Let the roux cook, while continuously whisking, until golden brown.
  4. Turn the heat to medium-high, and add the cream.
  5. Continue to whisk mixtures as it thickens.
  6. When the sauce becomes reasonably thick (it can coat the back of a spoon), add the cheese.
  7. Cook until cheese melts, then take off the burner and use immediately.


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