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Versatile Chili-Cheese Sauce

 Versatile Chili-Cheese Sauce
"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."
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.