A nod to nacho cheese dip, but with fresh chiles and a bold chipotle flavor.

This Story Originally Appeared On sunset.com


Recipe Summary test

35 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large, heavy-bottomed saucepan over medium heat. Cook onion, bell peppers, and fresh chiles, stirring often, until softened, about 5 minutes. Add flour and stir until peppers are coated and flour is yellow, about 1 minute.

  • Add milk, stirring constantly until incorporated, then add 3/4 cup water, stirring constantly until thickened and hot (the mixture will look pasty at first).

  • Sprinkle in half the cheeses, stirring until melted and smooth. Repeat with remaining cheeses. Add chipotle chiles and their sauce and salt and mix until blended. Serve with tortilla chips.

  • Make ahead: Up to 2 days, chilled. Bake at 400°, covered, stirring once, until warm and smooth, about 20 minutes.

  • Note: Nutritional analysis is per 1/4-cup serving.

Nutrition Facts

146 calories; calories from fat 63%; protein 8g; fat 10g; saturated fat 5.6g; carbohydrates 5.1g; fiber 0.8g; sodium 415mg; cholesterol 29mg.