The recipe can be prepared through Step 2 and refrigerated overnight. Reheat the chipotle-tomato sauce before proceeding.
Queso añejo is an aged Spanish white cheese that's slightly salty.
The smoky-spicy flavors in this dish can be balanced best by a wine with lots of sweet fruit. Zinfandels, particularly from warmer regions like Sonoma's Dry Creek Valley, have a jammy richness that's ideal here.