Chipotle Cheese Sauce Recipe

4 2 1
Chipotle Cheese Sauce Recipe
Chipotle Cheese Sauce Recipe photo by Taste of Home
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Chipotle Cheese Sauce Recipe

Read Reviews
4 2 1
Publisher Photo
Fans of Mexican flavor are sure to love this rich and smoky cheese sauce with a kiss of heat from chipotle peppers. It's great over baked potatoes. Melissa Jelinek Menomonee Falls, Wisconsin
Recommended: Ham and Cheese Recipes
MAKES:
11 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
11 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/4 cup butter, cubed
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 2-1/2 cups 2% milk
  • 1-1/2 cups shredded Colby-Monterey Jack cheese
  • Hot cooked potatoes or eggs

Directions

In a small saucepan, melt butter over medium heat. Add chipotle peppers; cook and stir for 2 minutes. Stir in flour and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Serve over potatoes. Yield: 2-3/4 cups.
Originally published as Chipotle Cheese Sauce in Taste of Home February/March 2009, p62

Nutritional Facts

1/4 cup: 137 calories, 10g fat (7g saturated fat), 30mg cholesterol, 162mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 5g protein.

  • 1/4 cup butter, cubed
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 2-1/2 cups 2% milk
  • 1-1/2 cups shredded Colby-Monterey Jack cheese
  • Hot cooked potatoes or eggs
  1. In a small saucepan, melt butter over medium heat. Add chipotle peppers; cook and stir for 2 minutes. Stir in flour and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Serve over potatoes. Yield: 2-3/4 cups.
Originally published as Chipotle Cheese Sauce in Taste of Home February/March 2009, p62

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MY REVIEW
cconant User ID: 3710559 111534
Reviewed Jul. 16, 2011

"I made this recipe exaclty as it was written and didn't think it was too hot. I took it to a potluck and got many compliments from those who like spicy foods."

MY REVIEW
keverwann User ID: 1807985 113447
Reviewed Mar. 8, 2011

"Don't know where Melissa gets her chipotle peppers, but I had to reduce the quantity down to 2 TEASPOONS in order to not destroy every taste bud in my mouth!

I thought it also needed a dash or two of salt.
Other than that, this was lovely on baked potatoes, fresh bread, whole grain crackers, and pasta."

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