Chuy’s Boom Boom Sauce Recipe

Chuy’s is a American restaurant chain, well known for its fun décorwhich includes shrines to classic Rock ‘n’ Roll singer Elvis Presley, whose birthday is celebrated each year with a special plate of honor.

But Chuy’s is also famous for its Mexican-inspired dishesranging from fajitas and quesadillas to vegetarian enchiladas, which can be topped with one of their signature sauces.

Although they offer many different sauces, all of them fantastic, Today we show you how to make Chuy’s “Boom-Boom” sauce, a fan favoritewhich is based on the traditional sauce recipe, but with some Chuy peculiarities.

How to make Chuy’s Boom Boom Sauce

It is a very versatile sauce that can be combined with many different foods. It’s made with roasted New Mexican green chiles, tomatillos, green onions, and cilantro, all tossed with melted American cheese.

There are quite a few different types of chiles used in this recipe, so be sure to stock up ahead of time. Chuy’s also offers free samples, so it’s a good idea to try the sauce in person before making it to see how yours compares to theirs.

Ingredients:

(4 servings)

  • 1 red bell pepper (seeded and diced)
  • 1 orange bell pepper (seeded and diced)
  • 2 – 3 jalapeño peppers (according to taste, seeded and diced)
  • 1 – 2 serrano peppers (according to taste, seeded and diced)
  • 2 – 3 garlic cloves
  • Chicken soup
  • 1 bunch of cilantro finely chopped
  • 1 10-ounce can Cream of Chicken Condensed
  • 1 4 oz can Chopped Green Chiles
  • 1 11 oz can Chopped Green Chiles with Milk
  • 1 11 oz can Crushed Tomatillos
  • 1 pound grated American Cheese

Instructions:

The nice thing about this sauce is that once the prep work is done (a good amount of chopped peppers), it’s just a matter of combining everything and letting it cook.

This leaves you free to focus on whatever else you are cooking to go with this dish. It’s also a great sauce for cooking in bulk, since you can save more for later.

Step 1:

Prepare all the ingredients by dicing the peppers, cutting the cilantro, mincing the garlic and finally grating the cheese.

Step 2:

Once the ingredients are prepared, take a large pot and put it on medium heat. To it you need to add a small amount of chicken broth.

Step 3:

Once the chicken broth has heated up, add the peppers and garlic and sauté them for a few minutes until they have softened and smell aromatic.

Step 4:

In the same container, we can add the cilantro, the soup, the green chiles and the tomatillos to the pot and continue cooking.

Step 5:

Once everything is very hot and tender (remember that we are not going to fry them directly) you can transfer all the contents to a blender.

Step 6:

Beat everything until it is as smooth as possible and return everything to the same pot.

Step 7:

Over medium heat, start adding the cheese. Add it a little at a time and stir it until it is completely incorporated into the mixture. Once all the cheese has melted, the sauce is ready!

You just have to transfer it to a suitable container to store it later or serve it directly on the food of your choice.

Ingredient Substitution

Depending on your preferences or dietary requirements, there are many possibilities to substitute ingredients. Especially with so many peppers on the list, you’re bound to be missing some, so here are some great alternatives.

1. Pepperoncini

This is a type of light hot pepper that is slightly bulbous and wrinkled (which makes it appear hotter than it actually is). But it’s a great alternative to any of the other peppers suggested in this dish.

However, keep in mind that pepperoncini are not as strong as jalapenos, so the sauce will be milder.

2. Cayenne pepper

Rather than just providing alternative peppers, cayenne pepper is a great powdered substitute that offers a level of heat similar to that of a jalapeno. So if the pepperoncini was a little too mild for you, this is the next best.

Plus, it’s great because it’s so common, there’s a good chance you already have some of it in your spice rack.

3. Nutritional yeast

The main criticism of nutritional yeast is that it doesn’t give the same stringy quality as American cheese.

But luckily we don’t need that for this Boom Boom sauce recipe. It falls apart easily with an equally smooth and silky texture, making it perfect for any type of cheese sauce.

With what to accompany Chuy’s Boom Boom sauce

With Chuy’s wide assortment of Mexican and American-inspired dishes often served with Boom Boom sauce, we have no shortage of incredible dishes for which it’s best suited.

Don’t be afraid to get creative with it either, a simple spicy cheese sauce is incredibly versatile and works with just about anything.

enchiladas

It is probably the most popular dish to pair with boom boom sauce.

A hand-rolled enchilada served with grilled chicken and extra cheese, and topped with the beloved boom boom sauce.

seasoned rice

Rice is a good option if you need some carbohydrates to complete the meal. It is cooked with a little soy sauce and various seasonings.

Burritos

No matter what you decide to put on your burrito, whether it’s bean and cheese, ground beef, grilled chicken, or Chuy’s special “fajita meat,” you can choose one of their sauces to go with it.

And—you guessed it—boom boom sauce is the most popular option.

How to Reheat Chuy’s Boom Boom Sauce

This is a fantastic sauce to make in bulk and save for later.

But unlike many other condiments or dipping sauces that you can serve straight from the fridge, this one needs to heat through completely to make sure it tastes its best and doesn’t cool down whatever you’re adding to it.

So here are the best ways to reheat Chuy’s Boom Boom sauce.

How to Reheat Chuy’s Boom Boom Sauce in a Pot

One of the easiest ways to reheat sauce. If you find that the sauce has become too thick after refrigeration, you can add a couple of teaspoons of chicken broth to thin it out a bit.

You just have to put it in a pot over medium heat and slowly bring it to temperature while stirring gently; when you see it start to bubble, it’s ready!

How to Reheat Chuy’s Boom Boom Sauce in the Microwave

Transfer the desired amount of sauce to a microwave-safe bowl and heat for 30 seconds, then remove and stir to prevent hot spots from forming. Then heat another 30 seconds and you’re done.

How to Reheat Chuy’s Boom Boom Sauce in the Oven

It’s a long way to reheat the sauce, but it can be done.

Transfer the sauce to an ovenproof container or dish. Preheat oven to 350°F and cook it for about 10 minutes and it should be piping hot. If it’s still not hot enough, put it back on for 5 more minutes.

How to Reheat Chuy’s Boom Boom Sauce in an Air Fryer

Although the air fryer is not the most efficient way to reheat, you can do it.

Preheat to 375°F and put the sauce in the basket. Let it cook for 5 minutes and then give it a stir, cook for another 3 minutes and it should be piping hot.

How to preserve Chuy’s Boom Boom sauce

This sauce is great to make ahead of time as it keeps well both in the fridge and freezer, allowing you to make more ahead of time so you can grab it quickly anytime you need it.

Store in the fridge

Make sure the sauce has cooled to room temperature before refrigerating it. Transfer everything to an airtight container and put it in the fridge.

Once cooled, it will last 2-3 days.

Store in the freezer

If you have freezer bags in which you can press as much air as possible before freezing, it is best to take up as little space as possible. But an airtight container also works.

Once frozen, the sauce will keep for 2-3 months.

Chuy’s Boom Boom Sauce Recipe

Chuy’s Boom Boom sauce is one of the most popular options to accompany almost any meal at this popular restaurant. With this recipe, you can make it at home very easily!

Prep Timetwenty mins

cook timetwenty mins

total time40 mins

Dish: Dip

Kitchen: mexican

keyword: Chuy’s Boom Boom Sauce Recipe

Serving: 4

calories: 440kcal

Author: Antonella

  • 1 Red pepper seeded and diced
  • 1 orange pepper seeded and diced
  • 23 jalapeno peppers seeded and diced
  • 1-2 serrano peppers seeded and diced
  • 23 garlic cloves
  • chicken soup
  • 1 bunch of cilantro finely chopped
  • 10 oz condensed chicken soup 1 can
  • 4 oz chopped green chilies 1 can
  • eleven oz Chopped Green Chiles with Milk 1 can
  • eleven oz crushed tomatillos 1 can
  • 1 pound of grated American cheese
  • Prepare all the ingredients by dicing the peppers, cutting the cilantro, mincing the garlic and finally grating the cheese.

  • Once the ingredients are prepared, take a large pot and put it on medium heat. To it you need to add a small amount of chicken broth.

  • Once that chicken broth has heated up, we add the peppers and garlic and sauté them for a few minutes until they have softened and smell fragrant.

  • In the same container, we can add the cilantro, the soup, the green chiles and the tomatillos to the pot and continue cooking.

  • Once everything is very hot and tender (remember that we are not going to fry them directly), you can transfer all the contents to a blender.

  • Whisk everything until as smooth as possible and transfer everything back to the same pot.

  • Over medium heat, start adding the cheese. Add it little by little and stir it until it is fully incorporated into the mixture. Once all the cheese has melted, the sauce is ready!

  • You just have to transfer it to a suitable container to store it later or serve it directly on the food of your choice.

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