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Cheesy Tex Mex Sour Cream Sauce

This super cheesy tex mex sour cream sauce the the perfect sauce to serve with your favorite Tex Mex dishes.
Prep Time5 mins
Cook Time10 mins
Course: Dip, Dressing, Sauce
Cuisine: Mexican
Keyword: blue cheese, egg free, gluten free, jalapeno slices, monterey jack, sour cream, vegetarian
Servings: 10
Calories: 102kcal
Author: Tonje
Cost: Cheap


  • ½ cup sour cream (120 ml)
  • 4 tablespoon water
  • 7 oz monterey jack cheese (200 g)
  • 2 tablespoon cornstarch
  • 2 tablespoon diced jalapenos


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.


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.


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.


Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 116mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg