ancho chile cheese sauce
(1 RATING)
This was created for my school's restaurant as a sauce for chimichangas we were serving.
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prep time
2 Hr 30 Min
cook time
1 Hr
method
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yield
12-14 serving(s)
Ingredients
- 1/2 pound dried ancho chiles
- 2 quarts heavy cream
- 8 ounces cheedar cheese
- 8 ounces monterey jack cheese
- 1 tablespoon dark chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon cumin, ground
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon ground oregano
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1/4 teaspoon ground white pepper
How To Make ancho chile cheese sauce
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Step 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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Step 2Blend all seasonings together well.
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Step 3Remove the chiles from the oven and drain water. Place the chiles on food processor and puree. Set aside.
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Step 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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Step 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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