I love Mexican food. I love chipotle peppers, which are smoked jalapenos in a wonderful rich, smoky red sauce called adobo sauce. They are pretty hot and can be used in oh so many ways! I have tried a few recipes for Chipotle Cream Sauce, but they all seemed pretty bland to me. I love things with big and bold flavors…..my coffee, my wine, my spices, my wine, my cheese and oh….yes….my wine!
I thought of my friend Bill when I made this dish. He too loves Mexican food. He loves spicy. This is a dish for you Bill C. So I do hope you and Linda will make this.
So, I made it with chicken, but I have also had it with shrimp and I think that is my favorite. I served it with cilantro rice and some flour tortillas. Ya just gotta have the tortilla to scoop up that chipotle cream sauce. My mouth was on fire the entire time that I was eating this and I was gulping massive amounts of water, but it was so tasty. If you aren’t into heat, you may just want to use 1 chipotle instead of the 5 that I used. Whew…..SPICY. OH, and have an antacid ready! hahahahah. Enjoy!!!
Chipotle Cream Sauce
3 cloves fresh garlic, minced
1 medium size can of chicken stock
1-5 canned chipotle chilis (in adobo sauce) I used 5
1 cup sour cream
4 oz of softened cream cheese
Salt and pepper
1 chicken or vegetable boullion cube
Juice of 2 limes
In a skillet, cook the garlic and chipotles with the adobo sauce just for about 1 minute. Add the broth, bouillion cube, lime juice, salt and pepper and cream cheese. Still till cream cheese is melted. Add the sour cream and stir till smooth. Let it cook at a low temp for about 20 minutes.
At this point, add chicken or shrimp. Or, simply serve it over some fish, or some fried tortilla chips, or eggs! Serve with rice. I just made regular white rice but added cilantro and a clove of garlic.
This sauce is good with:
Tossed with boiled potatoes
Poured over cake JUST KIDDING….just seeing if you’re paying attention!