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-- http://www.mexgrocer.com/1150.html

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.