ANCHO CHILE CHEESE SAUCE

Ancho Chile Cheese Sauce image

Provided by James Wiley @jwiley40

Number Of Ingredients 12

1/2 pound(s) dried ancho chiles
2 quart(s) heavy cream
8 ounce(s) cheedar cheese
8 ounce(s) monterey jack cheese
1 tablespoon(s) dark chili powder
1 tablespoon(s) garlic powder
1/2 tablespoon(s) cumin, ground
1/2 tablespoon(s) smoked paprika
1/2 teaspoon(s) ground oregano
1 tablespoon(s) salt
1/2 tablespoon(s) ground black pepper
1/4 teaspoon(s) ground white pepper

Steps:

Cut open and seed the chiles, removing the stems as well. Place in a 9x13 baking dish and cover with cold water. Place in oven preheated to 375. Bake for one hour.
Blend all seasonings together well.
Remove the chiles from the oven and drain water. Place the chiles on food processor and puree. Set aside.
Pour one quart of heavy cream into a large sauce pan and heat over medium low heat. Stir until the cream begins to release steam. Add cheese by handfuls, until completely melted, stirring constantly.
Once all the cheese is added and melted and combined, add the chiles and seasonings. Stir until combined. Add more cream as needed if sauce becomes too stiff. Turn off the heat and keep warm.