Southwestern Cream Cheese Sauce


I wanted to make a somewhat versatile sauce made with chipotle peppers and adobo sauce. However, I was too lazy to stop at a store to buy chipotle peppers (yet another semi-novelty item Trader Joe’s doesn’t carry). Instead I decided to make a sauce based on New Mexico ground chile pepper, of which I had plenty of in my cupboard.


  • 1/2 stick butter, softened
  • 1 package (8 oz) cream cheese, softened
  • half and half
  • 8 to 10 tsp. New Mexico ground chile pepper
  • 1/2 c. shredded Romano cheese
  • salt to taste


  1. In a small pot stir over low heat together butter, cream cheese, and pepper (to taste). Blend until smooth
  2. Thin down with half and half until you reach your desired consistency. Fold in romano cheese. Add salt, if desired.

This can be used as a pizza sauce or over pasta – my intent was for pizza. Despite the 10 teaspoons of chile pepper added to the sauce, there was only a slightly spicy element to this sauce. Ironically, any of the chile pepper taste of the sauce seemed to cook out when I baked the pizza! I also think I could have added more romano cheese and that would have helped, too.

It doesn’t work much better as a pasta sauce, unfortunately.

Recipe rating: 

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