This super cheesy tex mex sour cream sauce the the perfect sauce to serve with your favorite Tex Mex dishes. Creamy, cheesy and delicious it's the perfect topping or cooking sauce for any Mexican style food.
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After discovering that many of my favorite storebought sauces contain a large amount of added salt and sugar, I was determined to learn how to make them myself. As it turns out, making homemade sauce is really easy, and you'll have full control of exactly which ingredients you use.
This cheesy sour cream sauce is amazing served on tex mex foods such as fajitas, tacos, Mexican casseroles, enchiladas and more. You can use it as a cooking sauce, dipping sauce, or to drizzle on top of your dishes.
🥘 Ingredients
To make a tex mex style sour cream sauce, you will need sour cream, water, a meltable cheese, cornstarch and diced jalapenos.
I like to use a cheese that melts easily. Monterey jack is an excellent option. You can also try to use any Mexican meltable cheeses, or mozzarella for a mild European version.
I also highly recommend grating the cheese yourself, as storebought grated cheese often has a different consistency when melted.
🔪 How to make Tex Mex sour cream sauce
Finely dice a small handful of jalapenos and set them to the side.
Combine the cornstarch in a small bowl with 2 tablespoon water, and stir to a smooth mixture with no lumps. Set the bowl to the side.
Finally, grate the cheese and leave this separately to use later.
Add the sour cream and 4 tablespoon water to a small pot, and stir to combine. Add the grated cheese. Carefully warm up the sauce on low to medium heat. Be careful not to allow the sauce to boil, as this might cause the sour cream to separate.
Stir the sauce while the cheese melts. When it has completely melted and the sauce is smooth, add the diced jalapenos and the cornstarch mixture. The sauce will slowly thicken as you stir it. Remove it from the heat, and either use it immediately, or allow it to cool slightly for 2-3 minutes if using it as a topping or dipping sauce.
If the sauce cools completely, it will also thicken significantly. In this case, you can carefully reheat it in a microwave or pot and it will regain its liquid-y consistency.
💭 Top tips
Here are my tips to make the perfect cheesy tex mex sour cream sauce:
- Use a block of Monterey jack cheese for the best results. Grating the cheese yourself improves the texture and quality of the cheese significantly.
- I typically use pickled jalapenos from a jar, but you can definitely use fresh jalapenos as well. Make sure to dice them finely before use.
- The cornstarch/cornflour helps the sauce to thicken and can not be omitted.
🥗 Serving suggestions
This sauce is absolutely perfect to serve on any Mexican or Tex Mex style dishes. It's also great to use as a cheesy, jalapeno infused version of alfredo for Mexican style pasta dishes, or to use as a white sauce for lasagna or cauliflower cheese.
You can also use it as a topping on several different dishes, such as shrimp tacos, pizza or spicy burgers.
🍲 Leftovers
Leftover tex mex sour cream sauce tends to thicken quite a lot as the cheese cools down. You can then use it as a thick spread (try it in grilled cheese sandwiches - yum!), or you can reheat it which will bring the sauce back to its original texture.
You can store the leftovers in an airtight container in the fridge for up to 3 days to enjoy in future meals.
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📋 Frequently asked questions
Is this recipe allergy friendly? - Always consult the nutrition labels on your ingredients. This tex mex sour cream sauce is typically gluten free, egg free, nut free and soy free.
Is this recipe vegetarian? - Yes! This sauce is perfectly vegetarian friendly.
Recipe
Cheesy Tex Mex Sour Cream Sauce
Ingredients
- ½ cup sour cream (120 ml)
- 4 tablespoon water
- 7 oz monterey jack cheese (200 g)
- 2 tablespoon cornstarch
- 2 tablespoon diced jalapenos
Instructions
Prepare the ingredients
- Finely dice a small handful of jalapenos and set them to the side.
- Combine the cornstarch in a small bowl with 2 tablespoon water, and stir to a smooth mixture with no lumps. Set the bowl to the side.
- Finally, grate the cheese and leave this separately to use later.
Make the sauce
- Add the sour cream and 4 tablespoon water to a small pot, and stir to combine. Add the grated cheese. Carefully warm up the sauce on low to medium heat. Be careful not to allow the sauce to boil, as this might cause the sour cream to separate.
- Stir the sauce while the cheese melts. When it has completely melted and the sauce is smooth, add the diced jalapenos and the cornstarch mixture. The sauce will slowly thicken as you stir it. Remove it from the heat, and either use it immediately, or allow it to cool slightly for 2-3 minutes if using it as a topping or dipping sauce.
- If the sauce cools completely, it will also thicken significantly. In this case, you can carefully reheat it in a microwave or pot and it will regain its liquid-y consistency.
Notes
Leftovers
Leftover tex mex sour cream sauce tends to thicken quite a lot as the cheese cools down. You can then use it as a thick spread (try it in grilled cheese sandwiches – yum!), or you can reheat it which will bring the sauce back to its original texture. You can store the leftovers in an airtight container in the fridge for up to 3 days to enjoy in future meals.Top tips
Here are my tips to make the perfect cheesy tex mex sour cream sauce:- Use a block of Monterey jack cheese for the best results. Grating the cheese yourself improves the texture and quality of the cheese significantly.
- I typically use pickled jalapenos from a jar, but you can definitely use fresh jalapenos as well. Make sure to dice them finely before use.
- The cornstarch/cornflour helps the sauce to thicken and can not be omitted.
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