Spice up your cheese, and your party, when you serve this queso with a kick. Made with chipotles and canned green chiles, this queso pairs beautifully with sweet potatoes, but also makes an incredible topping for nachos and even broccoli.
Directions
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PREHEAT oven to 425°F.
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PREPARE sweet potatoes: Cut sweet potatoes into approximately ¼-inch matchsticks.
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WHISK oil, garlic powder, onion powder, salt, and pepper in a large bowl. Add the sweet potatoes and toss until coated. Divide the sweet potatoes between two large rimmed baking sheets.
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BAKE the sweet potatoes, stirring once, until lightly browned and crisp at the ends, 20 to 25 minutes.
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PREPARE the queso: Heat milk and cream cheese in a medium saucepan over medium heat until the cream cheese melts (be careful to not let this boil).
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TOSS the shredded cheddar cheese with flour in a medium bowl. Whisking constantly, add the floured cheddar cheese to the hot milk mixture, a handful at a time, whisking until smooth and melted before adding another handful.
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WHISK in chipotles, green chiles, garlic, cumin, and salt until smooth.
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SERVE with the sweet potato fries or as a topping for nachos or broccoli.