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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 11 |
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Fans of Mexican flavor are sure to love this rich and smoky cheese sauce with a kiss of heat from chipotle peppers. It's great over baked potatoes. Melissa Jelinek Menomonee Falls, Wisconsin Ingredients:
1/4 cup butter, cubed |
2 tablespoons chopped chipotle peppers in adobo sauce |
1/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
2-1/2 cups 2% milk |
1-1/2 cups (6 ounces) shredded colby-monterey jack cheese |
hot cooked potatoes or eggs |
Directions:
1. In a small saucepan, melt butter over medium heat. Add chipotle peppers; cook and stir for 2 minutes. Stir in flour and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Serve over potatoes. Yield: 2-3/4 cups.
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