Here’s how I adapted the recipe:


  1. -2 Tablespoons unsalted butter

  2. -2 Tablespoons all-purpose flour

  3. -1 cup heavy cream

  4. -1/2 cup sour cream

  5. -1 (4 ounce) can chopped green chiles - undrained

  6. -2 Tablespoons salsa verde (green salsa)

  7. -Couple of dashes hot sauce

  8. -2 teaspoons chicken bouillon granules  (I used Knorr brand)

  9. -6 ounces Colby Jack cheese, shredded


In a saucepan, melt butter.  Stir in flour until smooth; gradually add cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to medium.  Stir in green chilies, salsa verde and hot sauce.  Stir in sour cream.  Stir in chicken bouillon granules.  Add cheese, stir until cheese is melted.  Serve or refrigerate until ready to use.  If reheating - do so over a gentle heat, stirring to keep sauce smooth and delicious.  I think a little baby dipper crockpot would work too!  Or use in your favorite cheesy baked dish in place of your regular cheese sauce.  So versatile - love it!  ENJOY!!!!