Recipe page

From the soon to be released Breakfast--a self help book. . .

Chipotle Pepper Sauce

2 Tbs. butter
2 Tbs. flour
1 tsp. chopped garlic
2 cups heavy cream
1 Tbs. chicken base
3 chipotle chiles, chopped (in adabo sauce)
3 oz. shredded Monterey Jack cheese
1 cup sour cream

To purchase Chipotle Peppers on the net--


Melt butter in a heavy sauce pan.  Add garlic and saute for 1 minute.  Add flour and stir until slightly browned.  Add cream and base and stir until thickened.  Add chiles and cheese, stirring until the cheese melts.  Remove from heat and cool for 2 minutes.  Fold in sour cream.  Serve warm over entree of choice.  Keeps for up to 2 weeks in the refrigerator.

Cooking hint--try this with baked pork chops.  Add 1/2 cup chipotle pepper sauce to the bottom of a greased casserole.  Arrange browned pork loin chops on top.  Cover with 1/2 cup chipotle pepper sauce, cover and bake at 350 for one hour.  Serve with warmed remaining sauce.