Serve this lightly-spiced cream sauce on top of Argentinean Empañadas, tacos, tostadas or with fajitas… even use as a dip for tortilla chips!
Heat water in a 1.5-qt. pan and add chicken bouillon and Sazón and bring to a boil. Add cheese; mix carefully with a whisk. Add milk and jalapeños.
Mix starch with 3 Tbsp. of water and add to the sauce; cook for 2 minutes.
Serve on top of your favorite Mexican dish or use with tortilla chips for dipping.
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