13 October, 2011

Jalapeño Four-Cheese Sauce


Jalapeño Four-Cheese Sauce ingredients
1/2 cup Carnation Pet Milk
1 Tbsp cracked black pepper
1 tsp granulated garlic
1 (7-oz) can diced jalapeño peppers, undrained 
2 Tbsp liquid from La Victoria Hot Sliced Nacho Jalapeños
1 tsp McCormick Chicken Base
1 (8-oz) pkg cream cheese
1 tsp ready-to-use minced garlic
1 tsp basil leaves
2 cups shredded Parmigiano-Reggiano cheese
2 cups Feta cheese crumbles
1 cup shredded Monterey Jack cheese
1/2 cup? Colby cheese
1/4 cup Chardonnay
6 cups 2-Day Nina Tomato Sauce, pureed

Notes:

Directions
Warm Carnation Pet Milk, black pepper, and granulated garlic over Low heat. Stir in diced jalapeño peppers, liquid from Sliced Nacho Jalapeños, and the Chicken Base.

Add cream cheese; stir until melted. Stir in minced garlic, basil, cheeses, and Chardonnay.

Warm 2-Day Nina Tomato Sauce; ladle into Jalapeño 4-Cheese Sauce, stirring well after each addition. Cover and cook on Low for 2 hours.

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