Chipotle Cream Sauce Recipes

Steps:

• Whisk 1/2 cup sour cream or Mexican crema, 1 minced canned chipotle in adobo, a pinch of ground ancho chile and 1/4 teaspoon kosher salt in a small bowl. (The cream can be covered and refrigerated for up to 8 hours.)

Steps:

• Puree 2 chipotles in adobo sauce with 1/2 cup sour cream or crema and 1/2 clove garlic. Season with salt.

Steps:

• Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
• Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

Steps:

• In medium saucepan, melt butter over medium-high heat. Whisk in flour and garlic.
• Whisking constantly, gradually add milk; bring to a boil. Reduce heat and continue to cook, stirring frequently until thickened.
• Remove from heat and stir in chipotle puree and salt to taste. Serve with Stuffed Mexican Chicken Medallions.

Steps:

• Mix all ingredients except chilies in a bowl.
• Put about one or two or the chilies in a food processor and whir until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step).
• Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy.
• Serve on you favorite tacos.
• Be happy.

Steps:

• Melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes.
• Reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle.
• Simmer for a couple of minutes to heat through and season to taste with salt and white pepper.
• Serve over chicken and/or pasta; makes about 2 servings.
• For an interesting twist, substitute vodka for the wine.

Steps:

• Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

Steps:

• Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
• Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
• Blend the mixture on high for 5 minutes.
• Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
• Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
• Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
• Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
• Add salt and pepper to taste and Enjoy!

Steps:

• In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.

Steps:

• Melt butter in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until golden brown on both sides.
• Add onions and garlic; cook 5 min. or until tender, stirring occasionally. Reduce heat to medium; cover. Cook an additional 20 min. or until chicken is cooked through (180°F). Remove chicken to platter; cover to keep warm.
• Stir sour cream, chipotle peppers and olives into skillet. Cook, uncovered, 10 min. or until heated through, stirring occasionally. Pour sauce over chicken; sprinkle with the parsley.

Steps:

• Deseed and devein the chipotle peppers. Make sure you rinse the adobo sauce off the chipotle peppers.
• In a blender add all ingredients and blend for one minute.
• Pour into no reactive bowl and chill in the refrigerator for 1 hour.
• Serve over fish tacos, chicken tacos, hamburgers, or as a condiment for a great meal.

Steps:

• In a saucepan over medium heat, melt the butter.
• Add onion and saute until translucent.
• Add jalapeno, garlic, and red pepper and saute until soft.
• Add oregano, salt, cumin and chipotle.
• Decrease heat to low, add cream and cream cheese.
• Simmer for 5 to 10 minutes.
• Remove pan from heat and stir in the jack cheese.
• Stir until melted and well incorporated.
• Keep warm on lowest heat.