Creamy Chipotle Sauce Recipes Recipe Fo Recipe For Chili
CHIPOTLE SAUCE
Steps:
- Puree 2 chipotles in adobo sauce with 1/2 cup sour cream or crema and 1/2 clove garlic. Season with salt.
CHIPOTLE SAUCE
This a smoky cream sauce that tastes great. Add a few tablespoons to any kind of burrito with rice and beans in it, or to a steak or chicken bowl. Very quick and easy to make and tastes great!
Provided by SHACKL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2m
Yield 8
Number Of Ingredients 3
Steps:
- In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.
Nutrition Facts : Calories 109 calories, Carbohydrate 1.6 g, Cholesterol 6.1 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 94.6 mg, Sugar 1.2 g
CREAMY CHIPOTLE CHILI SAUCE
Make and share this Creamy Chipotle Chili Sauce recipe from Food.com.
Provided by lik2fish
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all of the ingredients in a small bowl.
- Cover and refrigerate until the flavors blend, about 30 minutes.
- (The sauce can be refrigerated for several days.).
Nutrition Facts : Calories 92, Fat 7.9, SaturatedFat 2.4, Cholesterol 11.3, Sodium 127.1, Carbohydrate 5.2, Fiber 0.7, Sugar 1.7, Protein 1
CHIPOTLE CHEESE SAUCE
Steps:
- Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.
CREAMY CHIPOTLE CHICKEN SKILLET DINNER
A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.
Provided by Kayletta
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken; cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.
- Add beans, mushrooms, asparagus, and bell pepper; stir. Add chicken stock; bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 17.9 g, Cholesterol 65.6 mg, Fat 12.5 g, Fiber 5.4 g, Protein 27.3 g, SaturatedFat 4.3 g, Sodium 445.8 mg, Sugar 4.6 g
CHIPOTLE CHILE SAUCE
Provided by Lourdes Castro
Categories Condiment/Spread Sauce Food Processor Quick & Easy Cinco de Mayo Mayonnaise Party Chile Pepper
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Purée the Ingredients
- Place all the ingredients in a food processor or blender and purée until smooth.
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
CREAMY CHIPOTLE ENCHILADA SAUCE
I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.
Provided by cervantesbrandi
Categories Sauces
Time 1h5m
Yield 2 cups
Number Of Ingredients 10
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!
Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 12.7, Sodium 77.3, Carbohydrate 10.6, Fiber 1.8, Sugar 5.3, Protein 3
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