Panela With Chipotle Cream Recipes

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BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM



Butternut Squash Soup with Chipotle Cream image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
  • In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
  • Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
  • In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

Nutrition Facts : Calories 160 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 738 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 5 grams, Sugar 4 grams

RWOP FINALIST: BREAKFAST EMPANADAS WITH CHIPOTLE CREAM



RWOP Finalist: Breakfast Empanadas with Chipotle Cream image

From Real Women of Philadelphia 2010 Finalist Stacey Shields: A savory breakfast dish, the spicy sausage and chilies really kick this up a notch. The chipotle cream is the perfect accompaniment and the biscuit dough saves a lot of time.

Provided by Allrecipes Member

Time 35m

Yield 16

Number Of Ingredients 13

1 pound hot pork sausage
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed
1 (10 ounce) can diced tomatoes and green chilies
1 teaspoon cumin
¾ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
1 (16 ounce) can jumbo refrigerated biscuits
1 egg, lightly beaten
4 ounces PHILADELPHIA Cream Cheese
½ cup sour cream
2 peppers canned chipotle chiles in adobo sauce, minced
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a cookie sheet with vegetable oil cooking spray; set aside.
  • In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
  • Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
  • Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
  • Chipotle Cream: In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 14.9 g, Cholesterol 55 mg, Fat 17.9 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.1 g

QUICK CHIPOTLE CREAM



Quick Chipotle Cream image

Top soups and enchiladas with a dollop of this cream.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Time 5m

Yield Makes 2/3 cup

Number Of Ingredients 4

1/2 cup reduced-fat sour cream
1 to 1 1/2 tablespoons adobo sauce (without chipotles)
2 to 3 tablespoons milk
Coarse salt and ground pepper

Steps:

  • In a small bowl, stir together reduced-fat sour cream, adobo sauce, and milk; season with coarse salt and ground pepper. Chill until ready to serve.

ZESTY CHIPOTLE LIME CREMA



Zesty Chipotle Lime Crema image

I love this combination of ingredients and have used them before in an aioli . I was inspired by a couple of other recipes to mix them in sour cream instead to make a delicious crema. This makes a delicious topping for tacos, enchilada's or anything else you want to add some pizzaz to! One chipotle is plenty spicy for us, add more to your personal taste.

Provided by momaphet

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup sour cream
1 -2 chipotle chile in adobo
1 -2 garlic clove
1 lime, juice of
lime zest

Steps:

  • Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly.
  • Notes:.
  • This is a recipe that really flexes to personal taste.
  • Add a little zest unless you like a lot - then add more.
  • Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.

Nutrition Facts : Calories 468.5, Fat 45.5, SaturatedFat 26.5, Cholesterol 119.6, Sodium 185.8, Carbohydrate 14.7, Fiber 1.9, Sugar 9.2, Protein 5.4

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