Versatile Chili-Cheese Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It's so good, there's no limit to ways this sauce can be enjoyed, says Darlene Brenden, field editor from Salem, Oregon. We use it as a fondueâ¦a dip for tortilla chips or vegetablesâ¦or poured over grilled chicken, baked potatoes, etc. Ingredients:
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups heavy whipping cream |
1 cup (8 ounces) sour cream |
1 can (4 ounces) chopped green chilies, undrained |
3 teaspoons chicken bouillon granules |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup shredded monterey jack cheese |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the sour cream, chilies and bouillon. Reduce heat to medium; cook and stir for 3-4 minutes or until heated through. Add cheeses and pepper. Cook until bubbly and cheese is melted, stirring occasionally. Yield: 4 cups.
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