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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A simple, creamy and smoky sauce to accompany Stuffed Mexican Chicken Medallions, Stuffed Mexican Chicken Medallions . Tip: Store chipotle pepper-adobo sauce puree in freezer-ready, sealable plastic bags, pressing the puree flat in the bags before freezing. Break off pieces to use whenever you need to add some smoky heat. Use 1-2 teaspoons of the puree in this recipe. From St. Louis chef Coby Arzola. Ingredients:
1/4 cup butter |
1/4 cup flour |
2 garlic cloves, minced |
2 cups milk |
2 teaspoons pureed chipotle chiles in adobo, to taste |
1/2 teaspoon salt |
Directions:
1. In medium saucepan, melt butter over medium-high heat. Whisk in flour and garlic.
2. Whisking constantly, gradually add milk; bring to a boil. Reduce heat and continue to cook, stirring frequently until thickened.
3. Remove from heat and stir in chipotle puree and salt to taste. Serve with Stuffed Mexican Chicken Medallions.
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