Chipotle Cheese Sauce

Name: Chipotle Cheese Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 ½ cups (625 ml)
Ingredients: 1 tbsp cornstarch; 1 can (354 ml) evaporated milk; 3 cups (300 g) grated sharp cheddar cheese; 1 tbsp (15 ml) chipotle peppers in adobo sauce, finely chopped (see note)

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Preparation 10 min
Cooking 5 min
Makes 2 ½ cups (625 ml)

Featured in RICARDO Magazine SUMMER COOKOUTS - SPECIAL ISSUE

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 1 tbsp cornstarch
- 1 can (354 ml) evaporated milk
- 3 cups (300 g) grated sharp cheddar cheese
- 1 tbsp (15 ml) chipotle peppers in adobo sauce, finely chopped (see note)

Preparation

- In a pot off the heat, whisk together the cornstarch and evaporated milk. Cook over medium heat, whisking constantly and scraping the bottom and sides of the pot until the mixture thickens, about 5 minutes. Remove from the heat.
- Using a wooden spoon, stir in the cheese and peppers until the cheese is melted and the sauce is creamy and smooth.

Note from Ricardo

Chipotle peppers are jalapeño peppers that have been ripened, dried and smoked. They can be found in many grocery stores in the Mexican products section. If unavailable, seed and finely chop 1 small jalapeño pepper.

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Chipotle Cheese Sauce

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Ingredients

Preparation

Note from Ricardo

Personal Note