ancho chile cheese sauce
(1 rating)
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This was created for my school's restaurant as a sauce for chimichangas we were serving.
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(1 rating)
yield
12 -14
prep time
2 Hr 30 Min
cook time
1 Hr
Ingredients For ancho chile cheese sauce
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1/2 lbdried ancho chiles
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2 qtheavy cream
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8 ozcheedar cheese
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8 ozmonterey jack cheese
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1 Tbspdark chili powder
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1 Tbspgarlic powder
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1/2 Tbspcumin, ground
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1/2 Tbspsmoked paprika
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1/2 tspground oregano
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1 Tbspsalt
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1/2 Tbspground black pepper
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1/4 tspground white pepper
How To Make ancho chile cheese sauce
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1Cut open and seed the chiles, removing the stems as well. Place in a 9x13 baking dish and cover with cold water. Place in oven preheated to 375. Bake for one hour.
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2Blend all seasonings together well.
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3Remove the chiles from the oven and drain water. Place the chiles on food processor and puree. Set aside.
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4Pour one quart of heavy cream into a large sauce pan and heat over medium low heat. Stir until the cream begins to release steam. Add cheese by handfuls, until completely melted, stirring constantly.
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5Once all the cheese is added and melted and combined, add the chiles and seasonings. Stir until combined. Add more cream as needed if sauce becomes too stiff. Turn off the heat and keep warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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