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Chipotle Crema

Chipotle Crema

Notes: If making up to 2 days ahead, cover airtight and chill. Freeze extra chilies and adobado sauce.

This recipe goes with Flank Steak Tortitas

Sunset MARCH 1999

  • Yield: Makes about 1 1/2 cups

Ingredients

  • 2 canned chipotle chilies in adobado sauce
  • 1 1/2 cups Mexican crema or sour cream

Preparation

1. Wearing kitchen gloves, pull out and discard seeds and veins from chilies. Mince chilies.

2. In a small bowl, mix chilies, 2 tablespoons of the adobado sauce, and the Mexican crema.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 89%
  • Protein: 0.5g
  • Fat: 3.5g
  • Saturated fat: 2.3g
  • Carbohydrate: 0.7g
  • Fiber: 0.0g
  • Sodium: 18mg
  • Cholesterol: 15mg
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Chipotle Crema recipe

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