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Jalapeño Sauce
Ingredients
1 envelope of GOYA® Chicken Bouillon
1 envelope of Sazón GOYA® with Coriander and Annatto
1 cup of Water
1 GOYA® Gouda Cheese (7oz.) Chopped
1 can of Nela Evaporated Milk
2 each GOYA® Jalapeño Peppers of 11oz. can (diced)
2 tbsp. of Corn Starch
Directions
| 1. | Heat 1 cup of water In a pot and add Chicken Bouillon, Sazón and bring to a boil. |
| 2. | Add cheese mix carefully with a wisk. |
| 3. | Add milk and Jalapeños. |
| 4. | Mix starch with 3 tbsp. of water and add to sauce. |
| 5. | Cook for 2 minutes and serve. |
Serves 8
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