Chipotle Cheese Sauce Recipe

This creamy, spicy Chipotle Cheese Sauce Recipe is made with sharp white cheddar, Monterey Jack, and roasted poblano peppers, ready in just 20 minutes. The sauce transforms into a glossy, velvety dip as the shredded cheese dissolves into the simmering pepper-infused cream. I finally learned that grating your own cheese is the secret to getting that signature smooth texture without any graininess.

Better Than Takeaway

Making this sauce at home allows you to control the spice level and ensure the texture is perfectly smooth every time. I used to struggle with homemade cheese dips separating or becoming grainy until I realized the importance of slowly adding the cheese off the heat. This method guarantees a silky consistency that stays pourable longer than the restaurant version.

The result is a dip that tastes fresher than takeout because you are using real aged cheddar and roasting the peppers right in the pan. It captures that addictive tangy heat without the congealed texture takeaway cups often have after sitting for too long.

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Chipotle Cheese Sauce Recipe Ingredients

• 2 teaspoons olive oil
• 1 poblano pepper, seeds removed and finely chopped
• 1 serrano pepper, seeds removed and minced (keep seeds for extra heat)
• ½ cup white onion, finely chopped
• 2 cloves garlic, minced
• 1 cup whole milk
• ½ cup heavy cream
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
• 8 ounces Sharp White Cheddar cheese, freshly grated
• 4 ounces Monterey Jack cheese, freshly grated
• 1 Roma tomato, seeded and diced
• ½ teaspoon salt
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano

How To Make Chipotle Cheese Sauce Recipe

1. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped poblano, serrano, and onion. Cook for 5-6 minutes until the onions are translucent and peppers are soft. Add the garlic and cook for another 30 seconds until fragrant.
2. Build the Base: Pour in the whole milk and heavy cream, bringing the mixture to a gentle simmer (do not boil violently). Whisk in the cornstarch slurry and let it bubble for 1-2 minutes until the liquid slightly thickens.
3. Melt the Cheese: Remove the pan from the heat completely. This is crucial to prevent splitting. Gradually whisk in the grated White Cheddar and Monterey Jack cheese a handful at a time, stirring constantly until fully melted and glossy.
4. Finish and Serve: Stir in the diced tomato, salt, cumin, and oregano. Taste and adjust salt if needed. Serve immediately while warm and runny.

Recipe Tips

• Grate Your Own Cheese: Never use pre-shredded cheese for this recipe. It contains anti-caking agents (cellulose) that prevent smooth melting and will cause your sauce to be grainy.
• Control the Heat: High heat will cause the proteins in the cheese to seize and separate from the fat. Always remove the pan from the burner before adding the cheese.
• Seed the Tomatoes: Remove the watery seeds and pulp from the tomato before dicing. Excess water from the tomatoes can thin out your sauce too much.
• Texture Adjustment: If the sauce is too thick, whisk in a splash of warm milk. If it is too thin, let it sit for a few minutes as it naturally thickens while cooling.

What To Serve With Chipotle Cheese Sauce

Crispy, salted tortilla chips are the obvious choice for scooping up this rich dip. It also works perfectly drizzled over burrito bowls, homemade tacos, or roasted cauliflower for a keto-friendly snack.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave in 30-second intervals, stirring often to re-emulsify the fats.

FAQs

• Why is my cheese sauce grainy?
  Graininess usually happens because the heat was too high or pre-shredded cheese was used. Ensure you remove the pan from heat and use block cheese.
• Can I freeze this sauce?
  No, dairy-based cheese sauces with this much fat tend to separate and become weirdly textured when frozen and thawed. It is best eaten fresh.
• Is this recipe spicy?
  It has a medium kick from the serrano and poblano peppers. To make it mild, remove all seeds and ribs from the peppers, or use bell pepper instead of poblano.
• Can I use evaporated milk?
  Yes, you can substitute the whole milk and heavy cream with a 12oz can of evaporated milk for a slightly richer, more shelf-stable flavor.

Nutrition

• Calories: 210
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 340mg
• Total Carbohydrate: 4g
• Protein: 10g