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Chipotle Chile and Blue Cheese Sauce

Chipotle Chile and Blue Cheese Sauce

  • Prep

  • Ready In

The Lauraents

Chipotle peppers add deep smoky flavor to this rich blue cheese and cream sauce. It's delicious spooned over a grilled steak. Try it with fresh pasta or drizzled over a gourmet burger, too!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet


  1. Crumble blue cheese into a bowl, and mash with a fork. Pour in cream, and stir until smooth. Then transfer to a saucepan, and gently cook over low heat until warmed through. Remove from heat, and stir in pureed chipotle peppers and chives.
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It was great, and very simple. I also added rstd red peppers w/ the chipotles. I used it as a pasta sauce, but I can't wait to try it on steak.

Emily W.

The chipotle-blue cheese combination is an inspired idea, but I preferred sour cream as a base. Also, you must be extremely careful with the amount of chipotles you use. I don't even use the peppers; just about 3 tsp of adobo sauce. I add chopped fresh cilantro, and it's fantastic!

Caroline C

If you don't like very spicy food, you probably want to stay away from this recipe - the chipotle/adobe sauce is incredibly hot! Even though Husband loves spice, he didn't much like this at all, saying he wouldn't mind a creamy chipotle sauce OR a creamy blue cheese and chive sauce, but together, it just didn't work. It didn't look very appetizing either. Oh well. Thanks anyway.