Creamy Jalapeño Sauce was submitted by Rachel Nilson to accompany the Argentinean Empañadas.
1. Heat 1 cup of water in a pot and add chicken bouillon, Sazón and bring to a boil.
2. Add cheese mix carefully with a whisk.
3. Add milk and jalapeños.
4. Mix starch with 3 Tbsp. of water and add to the sauce.
5. Cook for 2 minutes.
6. Serve on top of empañadas.
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