- 8 (6-inch) corn tortillas
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh jalapeÒo peppers
- 1 teaspoon Emeril's Creole Seasoning
- 1/2 teaspoon salt
- 4 turns freshly ground black pepper
- 4 cups Basic Chicken Stock
- 1/4 cup heavy cream
- 1/2 cup grated jalapeÒo-flavored Jack cheese
- Preheat the oven to 375?F.
- Place the tortillas on a baking sheet and bake until crisp, dry, and golden, for about 5 minutes. Remove from the oven and set aside.
- Heat the oil in a saucepan over high heat. When the oil is hot, sautÈ the onions, garlic, and peppers for about 30 seconds. Add the Southwest Seasoning, salt, pepper, and stock and bring to a boil. Cook for 10 minutes. Stir in the cream, and reduce the heat to medium.
- Crumble the tortillas and whisk them into the sauce. Whisk in the cheese and simmer for about 15 minutes. Remove from the heat.
- Pour the sauce into a food processor or blender and purÈe until smooth and creamy. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over lowest heat.
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