Fans of Mexican flavor are sure to love this rich and smoky cheese sauce with a zap of heat from chipotles, it’s great on potatoes!
Directions:
Combine 2 tablespoons each butter and flour, ½ teaspoon kosher salt and a pinch 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 ¼ cup grated Colby cheese, ¼ cup chopped canned green chilies well drained, 1 diced tomato and 1 to 2 tablespoons chipotle hot sauce, stir until creamy.
