Quick Chipotle Cream Sauce Recipes

SPICY CHICKEN CHIPOTLE CREAM SAUCE PASTA

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!

EASY BURRITO BOWLS

Steps:

• To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro. Serve immediately, drizzled with chipotle cream sauce.

CHIPOTLE CREAM

Steps:

• Whisk 1/2 cup sour cream or Mexican crema, 1 minced canned chipotle in adobo, a pinch of ground ancho chile and 1/4 teaspoon kosher salt in a small bowl. (The cream can be covered and refrigerated for up to 8 hours.)

CHIPOTLE CREAM SAUCE

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.

CREAMY CHIPOTLE SHRIMP

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.

EASY HOMEMADE CHIPOTLE SAUCE RECIPE IN 5 MINUTES

Steps:

• Directions: Combine all the ingredients together in a food processor Blend for 30-60 seconds until all the ingredients are well blended and form the smooth pinkish-orange-ish sauce-like consistency. With the help of the silicone spatula or a spoon transfer from the food processor into a glass jar or a sauce jar

CHICKEN PASTA WITH CHIPOTLE CREAM SAUCE

Steps:

• Cook pasta according to package directions. Since the pasta will be added back and cooked in the sauce for a few minutes, cook it on the low end of the range on the package instructions. (If the instructions say cook 9-11 minutes, cook for 9 minutes).
• In a large, high sided skillet over medium high, heat 2 teaspoons of olive oil. Add chicken and cook 3-4 minutes until browned and cooked through. Remove chicken from pan. Don't worry if there are some browned bits left in the skillet!
• In the same skillet over medium low heat, melt butter. Then add garlic, chipotle chilis and adobo sauce. Cook for 1-2 minutes, stirring to make sure garlic doesn't burn.
• Stir in cream and chicken stock mixed with 2 teaspoons of cornstarch. Cook 3-4 minutes on medium low until sauce is thickened and bubbling slightly.
• Add chicken back to pan (make sure you get all the juices in there, too!), along with corn, tomatoes and pasta. Increase temperature to medium high and cook 3-4 minutes more until everything is heated through, stirring occasionally to get everything well mixed and coated with the sauce.
• Turn off the heat and stir in Parmesan cheese. Stir, stir, stir until cheese is melted and incorporated into the pasta.
• Serve immediately garnished with lots of scallions, cilantro and a squeeze of lime, if you like!

QUICK CHIPOTLE CREAM SAUCE

Steps:

• Make sure the sour cream is at room temperature (30 sec microwave if not) Whisk together ingredients