Ingredients
- 1 cup port
- 1/2 cup regular strength chicken broth (I prefer low fat the low sodium)
- 1/2 cup whipping cream
- 1/4 lb stilton cheese, crumbled
- 1 or 2 fresh jalapeno chilies, halved lengthwise, stemmed, seeded, and slivered
Directions
In a pan, add port and broth. Boil over high heat until reduced to 3/4 cup, about 3 minutes. Stir in cream and continue to boil until sauce forms large shiny bubbles, about 5 minutes more. Add cheese and chilies; stir just until cheese melts. Remove from heat and serve with meat.
4 servings at least
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Submitted 6/13/05.
Source: Sunset Magazine
Submitted By: Dale Studebaker
goninergal@yahoo.com
Port Wine Sauce