Quick Chipotle Cream Sauce Food

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

Ingredients

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.

CHIPOTLE CREAM CHEESE SAUCE

Chipotle Cream Cheese Sauce image

A wonderful cheese sauce with a kick. Great on seafood or chicken enchiladas. I was lucky to be able to adopt this recipe..and as it's one of my favourites I'm really happy about that..I like to mix this with plain steamed rice. It's delicious!

Provided by Evie3234

Categories Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1/2 cup onion, minced
1 teaspoon jalapeno, minced
1 teaspoon garlic, minced
1/4 cup red bell pepper, minced
1/2 teaspoon fresh oregano, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon chipotle chile in adobo, minced
1 cup heavy cream
4 ounces cream cheese
1/2 cup grated monterey jack cheese

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.

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

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