Best 6 Creamy Jalapeño Sauce Recipes

CHICKEN WITH CREAMY JALAPENO SAUCE

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.

CREAMY JALAPEñO SAUCE

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.

CHUY'S CREAMY JALAPENO LIME SAUCE

Steps:

• Pulse all ingredients in a blender, in batchs, until smooth.
• Chill and use as needed.

CREAMY JALAPENO DIPPING SAUCE

Steps:

• In a small bowl, combine all ingredients.
• Stir until smooth.
• Serve with spicy wings or other favorite appetizer as a dip.

CHICKEN QUESADILLAS WITH CREAMY JALAPEñO SAUCE

Steps:

• 1. First, make the sauce because it will need to chill for an hour for flavors to develope. Take a small bowl, add all sauce ingredients and stir well to combine. Cover and let chill for 1 hour, so the flavor of the spices can blend.
• 2. Cook chicken, you can fry it or even boil it. Chop and shred the chicken, and season it with seasoned salt or salt and pepper.
• 3. Take large skillet, pour oil in so the outside of burrito can get crunchy. Take burrito and spread your sauce on top, add cheese to one half of the burrito, and then top with chicken. Place in hot oil, fry, and flip one side over like an omlet, fry until crispy and light brown. Continue with other burritos.

CHICKEN IN CREAMY JALAPEñO CHEESE SAUCE

Steps:

• 1. In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer into a bowl, using a slotted spoon.
• 2. Return skillet and the juices on the stove. When liquids simmer, add onion, red and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute; season with ancho chili powder and cumin, stirring for 30 seconds.
• 3. Pour in chicken broth and heavy cream; stir until combined. Carefully transfer mixture into a blending jar and process until smoother, leaving small chunks in the sauce. Return to skillet and when simmers again, add cheese. After melted and well mixed, return chicken cubes and its juice, stir and cook for 10 minutes.
• 4. To thicken the sauce after cooking time is over, add cornstarch mixture and stir. Spoon chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley. Makes 4 servings
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jwVEX9rypAY