Clean Brussels sprouts, slice into halves and place in a large skillet that has a tight fitting lid.

Pour in enough water to just submerge the sprouts, then cover the skillet with the lid and bring the water to a simmer. Simmer for five to seven minutes.

Remove the skillet from the heat and drain the sprouts. Rinse under very cold water to stop the cooking process and set aside.

In the same skillet, heat oil and garlic on medium low heat until fragrant.

Add sour cream and heavy whipping cream, then increase the heat to medium. Slowly stir in pepper Jack cheese, reserving a small amount to add at the end. Season with salt and pepper to taste.

Once the sauce thickens, add brussels sprouts and stir gently to coat.

Bring the mixture back to a light simmer and cover with the lid. Continue to cook for three to five minutes

Top with remaining cheese and sundried tomatoes and broil, or cook with the lid on, until cheese is melted and bubbly. Serve hot!