Best Chipotle Cheese Sauce Recipes

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Blue Cheese-Yogurt Dip, recipe follows Directions Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side. Chipotle Hot Sauce: nocoupons 1 1/2 cups red wine vinegar 3 tablespoons Dijon mustard 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it) 3 tablespoons honey 3 tablespoons vegetable oil Salt and freshly ground pepper 1 stick unsalted butter, cut into pieces 2 tablespoons ancho chile powder Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip, Blue Cheese-Yogurt Dip: nocoupons 1 pint thick Greek yogurt 3/4 cup crumbled domestic blue cheese 2 tablespoons finely chopped red onion 3 tablespoons finely sliced scallions Salt and freshly ground pepper Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

CHICKEN WINGS - GRILLED WITH SPICY CHIPOTLE HOT SAUCE & BLUE CHEESE-YOGURT DIP

Steps:

• Chicken wings: Heat grill to high. Toss wings in a few Tbsp. of oil & season with s&p. Place on the grill in single layers & grill until golden brown on both sides & just cooked through, about 4 to 5 minutes, per side. Hot sauce: Whisk together the vinegar, mustard, chipotle puree, honey & oil in a medium bowl. Season with salt & pepper, to taste. Dip: Combine all ingredients in a bowl & season with s&p, to taste. Cover & refrigerate for at least 30 minutes before serving. Final Prep: Melt butter in a large skillet. Add the hot sauce mixture & bring to a boil. Whisk in the ancho chili powder & season with salt, to taste. Add the wings & cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.

CHICKEN WINGS - GRILLED W SPICY CHIPOTLE HOT SAUCE & BLUE CHEESE YOGURT DIPPING SAUCE

Steps:

• Chicken wings: Heat grill to high. Toss wings in a few T. of oil & season with s&p. Place on the grill in single layers & grill until golden brown on both sides & just cooked through, about 4 to 5 minutes per side. Hot sauce: Whisk together vinegar, mustard, chipotle puree, honey & oil in a medium bowl. Season with s&p, to taste. Dip: Combine all ingredients in a bowl & season with salt & pepper, to taste. Cover & refrigerate for at least 30 minutes before serving. Final Prep: Melt butter in a large skillet. Add the hot sauce mixture & bring to a boil. Whisk in the ancho chili powder & season with salt, to taste. Add the wings & cook, stirring for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.

CHIPOTLE CHEESE SAUCE

Steps:

• Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.

CHIPOTLE CREAM CHEESE SAUCE

Steps:

• In a saucepan over medium heat, melt the butter.
• Add onion and saute until translucent.
• Add jalapeno, garlic, and red pepper and saute until soft.
• Add oregano, salt, cumin and chipotle.
• Decrease heat to low, add cream and cream cheese.
• Simmer for 5 to 10 minutes.
• Remove pan from heat and stir in the jack cheese.
• Stir until melted and well incorporated.
• Keep warm on lowest heat.

GRILLED CHIPOTLE HONEY-GLAZED CHICKEN NACHOS WITH MONTEREY JACK CHEESE SAUCE, AVOCADO RELISH AND CHARRED JALAPENOS

Steps:

• For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
• For the chipotle honey sauce: Whisk together the honey, canola oil, ancho chile powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside.
• Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken.
• Layer the tortilla chips, top with sauce, chicken, relish and jalapenos.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes.
• Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside.
• Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined.
• Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.

EASY RASPBERRY CHIPOTLE SAUCE FOR CREAM CHEESE

Steps:

• Allow Cream Cheese to come to room temperature.
• Put 1/2 Chipotle Pepper (or your desired amount) in small food processors and pulse until well chopped.
• Add Raspberry Preserves to food processor.
• Pulse again until well mixed.
• Place Cream cheese block on serving dish and pour preserve mixture over.
• Serve with any light crackers such as water crackers. Enjoy!

CHIPOTLE CHILE AND BLUE CHEESE SAUCE

Steps:

• Crumble blue cheese into a bowl, and mash with a fork. Pour in cream, and stir until smooth. Then transfer to a saucepan, and gently cook over low heat until warmed through. Remove from heat, and stir in pureed chipotle peppers and chives.

CHIPOTLE CHEESE SAUCE

Steps:

• 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.

POTATO CHEESE CROQUETTES WITH A CHIPOTLE SAUCE

Steps:

• Combine the first 9 ingredients and blend thoroughly.
• Form into 20 golf size croquettes.
• Place seasoned flour in one bowl.
• Beat eggs with milk and place second bowl.
• Place bread crumbs in third bowl.
• Dip each croquette in the flour then egg and then roll in the crumbs.
• Fry in deep fat until golden brown.
• While frying stir together dipping sauce ingredients and place in serving bowl.
• Drain on paper towels and serve while very hot with chipotle sauce.
• Garnish with fresh parsley.

CHIPOTLE CHILE AND BLUE CHEESE SAUCE

Steps:

• Crumble blue cheese into a bowl, and mash with a fork. Pour in cream, and stir until smooth. Then transfer to a saucepan, and gently cook over low heat until warmed through. Remove from heat, and stir in pureed chipotle peppers and chives.