Creamy Chipotle Sauce Food

SPICY CHICKEN CHIPOTLE CREAM SAUCE PASTA

Spicy Chicken Chipotle Cream Sauce Pasta image

Today's recipe is copycat of Cheesecake Factory's Spicy Chicken Chipotle Cream Sauce Pasta. I simply love their Chipotle Pasta... The hint of spice, creamy sauce, crunchy veggies, and succulent chicken.... oh, and crispy tortilla chips!!! yumm! There is nothing in this dish which I don't like. You know the best part? You can skip chicken and it still is flavorful Italian vegetarian dinner or lunch. With just 15 minutes of cooking time, Chipotle Sauce can be blended in advance and used multiple times for quick weekday dinner! Sounds even better! Isn't it? And it costs just fraction of what you will pay for dinner of four!Original recipe calls for Honey Glazed Chicken. I shared a healthier version of Honey Glazed Chicken a few days ago. If you want to try that with Chipotle Pasta, follow the recipe link in notes.I'm sure you know by now that I LOVE pasta! In India, few years back, there were not many restaurants offering pasta in menu. So obviously I have not grown up on it.Close to my office in India, there was a Pasta House by name 'Noodle Company'. Once my colleagues took me for lunch there and I ordered Fettuccine Alfredo. Oh boy, did I enjoy it? loved it.. adored it... dreamed about it for days! Perfect sign of a foodie! Isn't it? Though I was not THAT foodie kind those days.... Or should I say, I thought I wasn't. :-)So, I visited that restaurant a couple of times and every time felt like 'kid in a candy store'......... Never ever bothered to even think about the recipes. Just enjoyed eating good pasta varities. It's funny, my hometown was 3 hours drive from my office. One weekend, when I was visiting my parents, I even packed a few pastas to-go. I'm sure you can imagine, what they become by the time I reached home -pasta pancakes!!! And I felt chef not made them good. lol!!These days, story is totally different. Everything I eat out, I wanna make at home!! Often I'm not enjoying food rather thinking about recipe and ingredients. Can you relate?Not sure which days were better... though I enjoyed both! :-)We both love eating at Cheesecake Factory once-in-a-while. They happen to make a lot of my favorite foods and I wanna try cooking all of them at home. This Chicken Chipotle Cream Sauce Pasta... I can eat by buckets! and Sauce!! I can drink with straw! Specially the copycat version I made at home is utterly delicious! Lacking words to describe the flavor! I guess my chipotle-love making me speechless.This Creamy Chipotle Sauce Pasta has ton of flavor on it's own. That's why I decided to share this recipe without instructions to make chicken. You can use simply use rotisserie chicken, or sauteed mushrooms (vegetarian option) instead. Or if you wanna make exact copycat of Cheesecake Factory's 'Spicy Chicken Chipotle Pasta' then cook chicken following recipe here. (go for glazed version)My version of Chipotle Pasta differs slightly from cheesecake factory's original. Here is what I did differently:1. I have used broccolini instead of asparagus and zucchini instead of red bell peppers. (feel free to bring your own veggies.)2. Used no-oil healthy Baked Honey-Lemon chicken instead of spiced honey-glazed chicken. Get the recipe. here.3. Cheesecake Factory uses chipotle chili powder and no citrus in the sauce. I, however, have used Chipotle Adobo for pronounced chipotle flavor and lime juice to balance the richness of creamy sauce. You can skip both of these. Yet, I recommend trying it once! Chances are you will forget Cheesecake Factory's Chipotle Pasta. ;-)That's it! I believe, the 'heart' of this dish is in creamy Pasta Cream Sauce and I'm telling you that it will not disappoint you! Make a big batch of sauce because you gonna want to repeat it the very next day! It's THAT scrumptious!PS: I've been little absent from blog lately due to a sudden short trip to San Jose, California. It's mid of week and my routine is still not streamlined due to busy-busy weekend..... long nights and early mornings... and what not!! However, even though it was Vishal's work trip.... we had great time while driving back... kinda mini road trip :) I'll be sharing some delicious pictures in coming post.Wish you great day ahead. - Savita

Provided by Savita

Time 30m

Number Of Ingredients 16

Ingredients

2 Chipotle in Adobo, 2 whole peppers and plus 1 tbsp sauce
1/4 tsp Kosher Salt
2 tbsp Olive Oil
1 tbsp Tomato Paste
Black Pepper, to taste
2 tbsp Lime, juice, half of one juicy lime
3 Garlic, cloves
1 lbs Pasta, Penne or Fusilli
1 lbs Chicken, Rotisserie or Honey Glazed Chicken, check recipe in link
1 Zucchini, sliced into half moons
1/2 Cup Green Peas, frozen
1 Head Broccolini, broken into florets, or use broccoli
1/4 Cup Parmesan Cheese, or more per liking
1/3 Cup Heavy Cream, mixed with 1/4 cup pasta water
2 Tortillas, corn, sliced into strips
Canola Oil, for frying

Steps:

Combine all Chipotle Sauce ingredients in blender, puree to a smooth paste, transfer to a bowl, and refrigerate if not using immediately. (yields about 1/2 cup sauce)
Bring a large pot of water to rolling boil. Season with salt. Add half-moon sliced zucchini, and broccolini. Boil for 1 minute or until just crisp tender. Remove to a plate. In same boiling water, add pasta and cook until al-dente or follow the package directions. Once cooked, drain the pasta (reserve pasta liquid) and set aside both.
If serving tortillas chips. Heat oil for frying in a shallow frying pan. (you don't need a lot of oil. Just fill a small pan 1/2 inch). Slice corn tortilla into thin strips. When oil is hot, add strips and fry until light golden. Remove on a plate lined with paper towel. Season with salt. Set aside.
Heat a pan on medium heat. Add chipotle pasta sauce and let it sizzle for 15 seconds. Now add cream and 1/4 cup pasta water and let it cook for 30 sec more or until warms through.
Mix well and switch off the heat.
Add in pasta, boiled veggies, frozen peas, and toss to combine.
Transfer to serving plates. Top with sliced chicken and tortilla strips. Garnish with grated parmesan and chopped parsley. Serve and enjoy!

CREAMY CHIPOTLE CHICKEN

Creamy Chipotle Chicken image

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Provided by tnahinu

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h15m

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

Steps:

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 23

Ingredients

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

CHIPOTLE PASTA

Chipotle Pasta image

Mildly spicy angel hair pasta tossed with vegetables in a very light cream sauce creates this Creamy Chipotle Pasta.

Provided by Mary Younkin

Categories Main Course

Number Of Ingredients 13

Ingredients

8 ounces angel hair pasta ((reserve 1/4 cup pasta water))
1-2 teaspoons olive oil
1 medium yellow onion (sliced into thin strips)
1 large garlic clove (minced)
1 red bell pepper (sliced into 1" matchsticks)
6-8 ounces button or baby bella mushrooms (quartered)
Optional: 1 cup chopped kale leaves or baby spinach
1 teaspoon kosher salt (divided)
1/2 teaspoon freshly ground black pepper (divided)
1/4 cup heavy cream
1 chipotle pepper in adobo sauce (finely minced)
1/2 teaspoon dried oregano
1/4 cup pasta cooking water (reserved for use as needed)

Steps:

Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Scoop out a bit of the cooking water and set it aside prior to draining the pasta.
While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned. Add the garlic and saute until fragrant, about 30 seconds.
Add the bell peppers and mushrooms and stir to combine. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp.
While the vegetables are finishing, whisk together the cream, the chipotle pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the oregano. Add the cream mixture to the hot skillet and stir to coat the vegetables.
Let it cook for about a minute and then add the pasta to the skillet with all of the vegetables. Toss to combine and then continue tossing and stirring the skillet while allowing the sauce to finish thickening for about a minute until it is coating the pasta and vegetables.
Add a splash or two of the pasta water to the skillet, if the pasta seems dry. (If you forgot to reserve the pasta water, use a splash of cream.) Serve immediately. Enjoy!

Nutrition Facts : Calories 282 kcal, Carbohydrate 45 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 592 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CREAMY CHIPOTLE CHICKEN BREAST

Creamy Chipotle Chicken Breast image

Say hello to one of your next favorite recipes, Creamy Chipotle Chicken Breast! I am always trying to make new recipes that take less time to make but can still satisfy my Mexican taste buds, and I'm also always wanting to try new things and maybe get out of my comfort zone a little.

Provided by Mely Martínez

Categories Chicken

Time 25m

Number Of Ingredients 9

Ingredients

1 lb. of Chicken breast (cut into 4-oz. serving sizes*)
1 teaspoon ground garlic powder
Salt and pepper to taste
2 tablespoons of vegetable oil
1 cup of heavy cream
1 cup of milk (whole)
2 Chipotle peppers in Adobo from LA MORENA® Brand
1 Tablespoon of powdered chicken bouillon
2 Parsley sprigs (to garnish)

Steps:

Season the chicken breasts with garlic powder, salt, and pepper.
Heat oil in a large skillet to medium high.
Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once. They have to look lightly golden. Remove the chicken and place on a plate.
While the chicken is cooking, add the heavy cream, milk, LA MORENA®Chipotles in Adobo, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
Using a paper towel, clean up any excess oil from the skillet where you cooked the chicken. Turn the heat to medium and pour the creamy chipotle mixture in to slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering, NOT boiling. Too much heat will affect the cream and it will curdle. Cook for 4 minutes and then add the chicken breasts.
Cook for 4 more minutes, turning the chicken breasts if needed to have an even cooking.

Nutrition Facts : ServingSize 4 OZ, Calories 434 kcal, Carbohydrate 4 g, Protein 27 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 160 mg, Sodium 320 mg, Sugar 3 g

CREAMY CHIPOTLE ENCHILADA SAUCE

Creamy Chipotle Enchilada Sauce image

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

Ingredients

2 dried red chilies (I prefer Guajillo)
1 small ancho chili (about the size of a half dollar, either a whole chile or a small piece of a large one)
2 roma tomatoes
2 garlic cloves (peeled left whole)
2 1/2 cups water
1 chipotle chile
2 teaspoons adobo sauce (reserved from the chipotle chiles)
1/4 teaspoon chicken bouillon powder (I use Knorr)
1/4 cup sour cream
salt and pepper

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

BURGERS WITH CREAMY CHIPOTLE SAUCE

Burgers with Creamy Chipotle Sauce image

A simple Creamy Chpotle Sauce is the perfect way to jazz up a classic burger. Add some grilled veggies and you have yourself one fantastic, smoky meal. Yield: 4 burgers and 3/4 c sauce

Provided by Sarah | Curious Cuisiniere

Categories Dinner

Time 50m

Number Of Ingredients 13

Ingredients

1 lb beef ((85% lean))
2 tsp season salt
1 green pepper
1 Vidalia onion
4 hamburger buns
½ c plain yogurt
2 Tbsp mayonnaise
2 Tbsp ketchup
1 ½ tsp paprika
1 tsp Worcestershire sauce
1 tsp cumin
½ - 1 tsp chipotle powder (more or less to taste) (or chili powder)
½ tsp pepper

Steps:

Preheat grill.

CHIPOTLE CREAM SAUCE

Chipotle Cream Sauce image

The first time I tasted chipotle cream sauce was at the Cheesecake Factory restaurant, and I fell in love with it. Here's an easy and quick version to make at home! :)

Provided by Julesong

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 tablespoons minced shallots
2 cloves garlic, minced
1/4 cup chicken broth
3 tablespoons dry white wine
1 cup sour cream, at room temperature (microwave for 30 seconds)
1 chipotle chile in adobo, pureed
salt
white pepper, to taste

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.

Nutrition Facts : Calories 382.3, Fat 35.8, SaturatedFat 22.4, Cholesterol 81.1, Sodium 240.9, Carbohydrate 8.3, Fiber 0.1, Sugar 0.5, Protein 4.8

CREAMY CHIPOTLE SAUCE

Creamy Chipotle Sauce image

A simple, creamy and smoky sauce to accompany Stuffed Mexican Chicken Medallions, "Recipe #318316". Tip: Store chipotle pepper-adobo sauce puree in freezer-ready, sealable plastic bags, pressing the puree flat in the bags before freezing. Break off pieces to use whenever you need to add some smoky heat. Use 1-2 teaspoons of the puree in this recipe. From St. Louis chef Coby Arzola.

Provided by ninja

Categories Sauces

Time 20m

Yield 2 cups sauce, 8 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/4 cup flour
2 garlic cloves, minced
2 cups milk
2 teaspoons pureed chipotle chiles in adobo, to taste
1/2 teaspoon salt

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.

CREAMY CHIPOTLE SHRIMP

Creamy Chipotle Shrimp image

Creamy chipotle shrimp is a one-pan easy shrimp recipe that's bursting with zesty flavor! This might just be the tastiest weeknight meal to enjoy. Watch the video above!

Provided by Lisa Bryan

Categories Main Course

Time 30m

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil (divided)
1 pound shrimp
1 red bell pepper (seeds removed and roughly chopped)
3 cloves garlic (minced)
3 green onions (sliced with green and white parts separated)
salt and pepper (to taste)
1 recipe chipotle sauce
1/2 cup milk (dairy or non-dairy)
garnish with chopped cilantro and sliced jalapeno

Steps:

Heat 2 tablespoons of olive oil in a saute pan on medium heat. Add the shrimp and saute for 3-4 minutes, or until the shrimp are cooked through and opaque. Remove them to a bowl.
In that same pan, add another tablespoon of olive oil and add the bell pepper and saute for 4-5 minutes.
Then add the garlic, white parts of the green onion, salt and pepper. Stir for another 2 minutes.
Pour in the chipotle sauce and milk and stir to combine. Then add the shrimp back to the pan to warm through.
Garnish with the green parts of the green onion, chopped cilantro and sliced jalapeno pepper.

Nutrition Facts : Calories 455 kcal, Carbohydrate 10 g, Protein 27 g, Fat 36 g, SaturatedFat 2 g, Cholesterol 324 mg, Sodium 1127 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CREAMY & SPICY CHIPOTLE COLESLAW

Creamy & Spicy Chipotle Coleslaw image

This creamy & spicy Chipotle Coleslaw will add some heat to your favorite summer side dish.

Provided by Angela Morris

Categories Side Dish

Time 10m

Number Of Ingredients 9

Ingredients

4 cups shredded cabbage ((green or purple, or both))
1 medium carrot (finely shredded)
2 tablespoons green onion (chopped)
2 tablespoons cilantro (chopped)
1/2 cup mayonnaise
1/2 (7oz) can chipotle in adobo (1 pepper, finely chopped + 2 tbsp sauce)
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Steps:

In a small bowl combine mayonnaise, chipotle pepper, adobo sauce, rice vinegar, sugar and salt. Stir well.
In a large mixing bowl, add shredded cabbage, carrot, chopped green onion, cilantro, and dressing. Stir to incorporate the sauce.
Cover and refrigerate for 15 minutes before serving.

Nutrition Facts : Calories 306 kcal, Carbohydrate 13 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 850 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

CREAMY CHIPOTLE SAUCE

Creamy Chipotle Sauce image

This easy, smoky chipotle sauce is a great condiment to keep on hand! Use it to spice up your favorite tacos & bowls or as a dip for sweet potato fries.

Provided by Jeanine Donofrio

Categories cooking component

Time 5m

Number Of Ingredients 8

Ingredients

½ cup whole milk Greek yogurt ((*see vegan note))
¼ cup mayonnaise ((Sir Kensington's is best here))
1 chipotle pepper from a can of chipotles in adobo sauce
1 garlic clove (peeled)
1 teaspoon lime juice
1 teaspoon extra-virgin olive oil
1 teaspoon honey or maple syrup
Sea salt and freshly ground black pepper

Steps:

In a food processor, place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and generous pinches of salt and freshly ground black pepper and blend until smooth. Season to taste with more salt and pepper, if desired.

BAJA CHIPOTLE CREAM SAUCE

Baja Chipotle Cream Sauce image

The Ultimate chipotle sauce for chicken or fish tacos. This sauce recipe is requested by everybody that has tried it. Now you too, have the ultimate Baja Chipotle Cream Sauce. Please enjoy!

Provided by The Firehouse Cook

Categories Mexican

Time 1h5m

Yield 25 serving(s)

Number Of Ingredients 5

Ingredients

1 cup mayonnaise (Best Foods)
1/4 cup whole milk
1/4 cup fresh squeezed lemon juice
1 teaspoon garlic salt
4 chipotle peppers (rinsed, seeds removed)

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.

Nutrition Facts : Calories 39, Fat 3.2, SaturatedFat 0.5, Cholesterol 2.7, Sodium 67.9, Carbohydrate 2.6, Sugar 0.8, Protein 0.2

CREAMY CHIPOTLE CHILI SAUCE

Creamy Chipotle Chili Sauce image

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

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons canned chipotle chiles in adobo
1 small garlic clove, minced
2 teaspoons fresh cilantro leaves, minced
1 teaspoon lime juice, juice of 1 lime

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

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CREAMY CHIPOTLE CHICKEN

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CHIPOTLE PASTA

Mildly spicy angel hair pasta tossed with vegetables in a very light cream sauce creates this Creamy Chipotle Pasta.

CREAMY CHIPOTLE CHICKEN BREAST

Say hello to one of your next favorite recipes, Creamy Chipotle Chicken Breast! I am always trying to make new recipes that take less time to make but can still satisfy my Mexican taste buds, and I'm also always wanting to try new things and maybe get out of my comfort zone a little.

CREAMY CHIPOTLE ENCHILADA SAUCE

BURGERS WITH CREAMY CHIPOTLE SAUCE

A simple Creamy Chpotle Sauce is the perfect way to jazz up a classic burger. Add some grilled veggies and you have yourself one fantastic, smoky meal. Yield: 4 burgers and 3/4 c sauce

CHIPOTLE CREAM SAUCE

The first time I tasted chipotle cream sauce was at the Cheesecake Factory restaurant, and I fell in love with it. Here's an easy and quick version to make at home! :)

CREAMY CHIPOTLE SAUCE

CREAMY CHIPOTLE SHRIMP

Creamy chipotle shrimp is a one-pan easy shrimp recipe that's bursting with zesty flavor! This might just be the tastiest weeknight meal to enjoy. Watch the video above!

CREAMY & SPICY CHIPOTLE COLESLAW

This creamy & spicy Chipotle Coleslaw will add some heat to your favorite summer side dish.

CREAMY CHIPOTLE SAUCE

This easy, smoky chipotle sauce is a great condiment to keep on hand! Use it to spice up your favorite tacos & bowls or as a dip for sweet potato fries.

BAJA CHIPOTLE CREAM SAUCE

The Ultimate chipotle sauce for chicken or fish tacos. This sauce recipe is requested by everybody that has tried it. Now you too, have the ultimate Baja Chipotle Cream Sauce. Please enjoy!

CREAMY CHIPOTLE CHILI SAUCE

Make and share this Creamy Chipotle Chili Sauce recipe from Food.com.

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