ROASTED VEGETABLES WITH CHIPOTLE CREAM
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
- Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
- For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
- Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.
CHIPOTLE CREAM
Provided by Chris Santos
Time 5m
Number Of Ingredients 0
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.)
QUICK CHIPOTLE CREAM
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
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 CHICKEN
My picky boyfriend always eats seconds of this. It's like enchiladas without the tortillas. Serve over rice -- we like to serve with yellow rice or Mexican rice. You will want something to soak up all the delicious sauce.
Provided by KNBUCHANAN
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
- Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 11 g, Cholesterol 86.9 mg, Fat 14 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 6.5 g, Sodium 456 mg, Sugar 1.6 g
CHIPOTLE SOUR CREAM
Steps:
- Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.
CHIPOTLE CREAM SAUCE
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
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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