Ancho Chile Cheese Sauce

Ancho Chile Cheese Sauce

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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


  • 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


  1. Cut 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.
  2. Blend all seasonings together well.
  3. Remove the chiles from the oven and drain water. Place the chiles on food processor and puree. Set aside.
  4. Pour 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.
  5. Once 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.

Printable Recipe Card

About Ancho Chile Cheese Sauce

Course/Dish: Other Sauces

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