Mexican Cheese Chili Sauce
4 servings
5 minutes
Mexican cheese chili sauce is the embodiment of fiery passion and creamy tenderness. It is based on a combination of cream cheese and cheddar that melt into a velvety consistency. The heat comes from chili peppers and chili powder, adding zest without overwhelming it. Bell peppers and fresh tomatoes bring brightness and a hint of sweetness to balance the spice. This sauce is not just an addition to dishes but a key element of Mexican cuisine that pairs perfectly with tortillas and chips. Its history traces back to traditional recipes of Tex-Mex cuisine where cheese and spices unite for harmonious gastronomic pleasure. Serve it hot, and it will turn any gathering into a true celebration of flavor.
1
In a small pot, mix the cheeses, cream, and a teaspoon of chili powder. Cook over medium heat for about 6 minutes, stirring constantly until the cheese melts.
- Cream cheese: 250 g
- Cream 20% fat: 50 ml
- Chili powder: 1 teaspoon
- Cheddar cheese: 250 g
2
Remove from heat, add chopped tomatoes, bell peppers (preferably green), and chili pepper, seeded and finely chopped. Pour into a sauceboat.
- Tomatoes: 1 piece
- Bell pepper: 2 pieces
- Chili pepper: 1 piece
3
Serve with tortillas or chips.
