Sour Cream Chile Sauce Recipes

GREEN CHILI SOUR CREAM SAUCE -- NO CONDENSED SOUP

Steps:

• MELT the butter in a saucier pan on medium low heat.
• ADD onions and garlic and cook for 2-3 minutes, until onions are soft.
• WHISK in flour and continue to whisk until butter and flour are combined. This creates your roux.
• COOK roux for 3 to 5 minutes on medium low heat, until it turns a light tan color.
• POUR in 1/4 cup of chicken broth and whisk until you have a paste.
• SLOWLY ADD the remaining chicken broth a little at a time, whisking until smooth before adding more broth.
• REMOVE from heat.
• MIX in the sour cream and green chilies. Stir until smooth and creamy.
• SEASON with salt and pepper. Taste and adjust seasonings as needed.
• RETURN to low heat.
• SPRINKLE in the shredded cheese. Mix until the cheese is melted and it is smooth.

SOUR-CREAM CHILE SAUCE

Steps:

• Quick-roast and peel bell pepper and cut into 1-inch-thick strips. Wearing protective gloves, seed and mince enough of chile to measure 1 teaspoon. In a blender blend roasted pepper, chile, and sour cream until very smooth and season with salt and black pepper. Sauce may be made 2 days ahead and chilled, covered.

GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN NUTS

Steps:

• Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add the bell pepper, tomato and yellow onion to a medium parchment-lined rimmed baking tray, and toss with 1 1/2 teaspoons oil and a small pinch of salt.
• Arrange the peppers and tomatoes skin side up on the parchment, and roast for 22 minutes, or until softened in places. Set aside, and when cool enough to handle, peel and discard the pepper and tomato skins.
• As the vegetables cook, add the dried chiles to a medium heatproof bowl and pour over enough boiling water to fully submerge. Weigh down the chiles with a small saucer and let sit for 20 minutes to rehydrate.
• In a small bowl, whisk together the sour cream, a tablespoon of lime juice and a tiny pinch of salt until smooth. Set aside.
• Place a well-greased grill pan over high heat and ventilate your kitchen well. In a large bowl, gently toss together the mushrooms, red onion, 3 1/2 tablespoons oil and 3/4 teaspoon salt.
• Once your grill is hot enough, add half the mushrooms, cap side down, and half the onions. Grill the mushrooms for 5 minutes, then flip them over and grill for another 3 minutes, or until nicely charred and cooked through. Grill the onions for 4 to 5 minutes, flipping as necessary, until charred and softened (don't worry if the layers separate further). Transfer to a large bowl. Repeat with the remaining mushrooms and onions. When ready, toss the grilled vegetables with half of the cumin seeds, the remaining tablespoon of lime juice and 1 tablespoon of oil.
• Once the chiles have soaked, remove them, discarding the water. Roughly chop the chiles, then add to a blender along with the roasted vegetables, garlic, maple syrup, 1/3 cup plus 1 tablespoon/100 milliliters of fresh water, the remaining 2 tablespoons of oil and 3/4 teaspoon salt. Blitz until completely smooth and silky. If the mushrooms aren't finished cooking, transfer the sauce to a small saucepan over medium heat, and gently warm through, stirring occasionally.
• Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.

GREEN CHILI SOUR CREAM SAUCE

Steps:

• Melt butter in olive oil in a medium saucepan over medium heat.
• Whisk in flour and cook stirring constantly for 2 minutes.
• Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
• Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
• Add the diced green chilies and grated cheese, stirring until the cheese melts.
• Off heat stir in the sour cream. Adjust seasoning to your taste.