Versatile Chili-Cheese Sauce Recipe

Versatile Chili-Cheese Sauce Recipe photo by Taste of Home

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"It's so good, there's no limit to ways this sauce can be enjoyed," says Darlene Brenden, field editor from Salem, Oregon. "We use it as a fondue…a dip for tortilla chips or vegetables…or poured over grilled chicken, baked potatoes, etc."

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Versatile Chili-Cheese Sauce Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

Ingredients

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups heavy whipping cream
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, undrained
3 teaspoons chicken bouillon granules
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon pepper

Directions

In a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the sour cream, chilies and bouillon. Reduce heat to medium; cook and stir for 3-4 minutes or until heated through. Add cheeses and pepper. Cook until bubbly and cheese is melted, stirring occasionally. Yield: 4 cups.

Nutritional Facts 1 serving (1/4 cup) equals 411 calories, 39 g fat (25 g saturated fat), 138 mg cholesterol, 590 mg sodium, 7 g carbohydrate, trace fiber, 8 g protein.

Originally published as Versatile Chili-Cheese Sauce in Taste of Home February/March 2007, p21