Clean Brussels sprouts, slice into halves, and place in a large skillet that you have a fitting lid for.
Pour in enough water to just submerge the sprouts, then cover the skillet with a lid and bring the water to a simmer. Simmer for five to seven minutes.
Remove the skillet from the heat and strain 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 turn the heat to medium. Slowly stir in pepper jack cheese.
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 sun-dried tomatoes and broil, or cook, with the lid on until cheese is melted and bubbly. Serve hot!