Jalapeno Avocado Cream Sauce

My favorite Mexican restaurant is Armenta’s in San Angelo. They have a wonderful Jalapeno Avocado Cream Sauce. I’ve never tried to make it but today when I was making the Chicken Cordon Bleu (from my friend’s cookbook – A Few of My Favorite Things), I was thinking of a sauce to go over it. I googled and found a couple of recipes but ended up kinda combining a couple and what I came up with was so good!

For the Chicken Cordon Bleu, I used Monterrey Jack cheese and was wishing I had Pepper Jack so I sauteed some chopped jalapenos and added them with the ham and cheese. I used seasoned flour to coat the chicken before browning.

Also, since I had made the Carrot Souffle for Monday, Vince said “Oh, I LOVE carrot souffle!” so I served that instead of the okra and corn. We’ll have that on Monday. We also had salad and bread.

The last time I was in the grocery store, I saw this guacamole salsa and it’s not bad. I only had one avocado left and didn’t want to use it in my sauce so I used the guacamole salsa and I think that’s what I’ll use all the time.

Here’s the Jalapeno Avocado Cream Sauce recipe:

[yumprint-recipe id=’46’]I can see putting this on lots of things – eggs, tamales, burritos, enchiladas . . it’s really that good! I would serve this with fried chicken, french fries . . I would really serve this with so many things.

I ended up with a quart of it left over. The recipe could easily be halved but I think we’ll end up using all this within a week.