Ancho Chile Cheese Sauce

Ancho Chile Cheese Sauce Recipe

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James Wiley


This was created for my school's restaurant as a sauce for chimichangas we were serving.


★★★★★ 1 vote

2 Hr 30 Min
1 Hr


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1/2 lb
dried ancho chiles
2 qt
heavy cream
8 oz
cheedar cheese
8 oz
monterey jack cheese
1 Tbsp
dark chili powder
1 Tbsp
garlic powder
1/2 Tbsp
cumin, ground
1/2 Tbsp
smoked paprika
1/2 tsp
ground oregano
1 Tbsp
1/2 Tbsp
ground black pepper
1/4 tsp
ground white pepper

How to Make Ancho Chile Cheese Sauce


  • 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.
  • 2Blend all seasonings together well.
  • 3Remove the chiles from the oven and drain water. Place the chiles on food processor and puree. Set aside.
  • 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.
  • 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.

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About Ancho Chile Cheese Sauce

Course/Dish: Other Sauces

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