This recipe for Chipotle Cream Cheese Sauce, by Tammy Chew, is from The Chew Family Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tbsp. butter 1/2 C. minced onion 1+ tsp. minced jalepeno 1 tsp. minced garlic 1/4 C. minced red bell pepper 1/2 tsp. minced fresh oregano (I have used ground oregano and it was fine!) 1/2 tsp. salt 1/4 tsp. ground cumin 1+ tsp. chipotle puree (see note on Creamy Chipotle cole slaw) 1 C. heavy cream 4 oz. cream cheese 1/2 C. grated monterey jack cheese
In saucepan over medium heat, melt the butter. Add the onion and saute until translucent. Add the jalapeno, garlic, and bell pepper. Saute until soft. Add the oregano, salt, cumin and chipotle puree. Decrease the heat to low, add the cream and the cream cheese. Simmer for 5-10 min. Remove from the heat. Stir in the jack cheese, stirring until melted. Keep warm over low heat.
You will need to double the recipe to make the crab enchiladas.
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