Chipotle cream (or yogurt)

Yield: 8 Servings

Measure Ingredient
1 cup Nonfat sour cream; (*)
½ teaspoon Canned chipotle chiles; finely minced (or more to taste)

(*) or yogurt, or a combination Chipotle chiles are smoked dried jalapenos. They most commonly come in cans, packed in a tomoato-vinegar preparation called adobo sauce. A little bit of canned chipotles-in-adobo goes a very long way, both in terms of heat and powerful smoky essence. In this sauce, sour cream and/or yogurt create a soothing, luxurious vehicle for the wild chipotle flavor. After you open the can of chilies, and take out what you need, transfer the remainder to a glass jar and store in tightly covered in the refrigerator.

MIX: Place the sour cream and or yogurt in a small bowl and whisk until smooth. Whisk in ½ teaspoon minced chipotle chiles and let it sit for about 10 minutes, so the flavor can develop. Taste to see if it needs more chipotles and adjust.

Store in a tightly covered container in the refrigerator. Bring to room temperature before serving. Yield 1 cup; about 2 tablespoons per serving.

Prep 5 mins. (with regular sour cream: about 6 g of fat; 62 cals) PER SERVING as listed: 30 cals. Serve whenever it seems apprpriate - eggs, beans, rice ,cornmeal. Drizzle onto soups. Expecially good on Chili Stews, friend green tomaoteos and on corn griddle cakes.

Recipe by: Mollie Katzen's Vegetable Heaven

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