Creamy Chipotle Sauce Recipes

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.

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