Chipotle Creme Fraiche Recipes

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CHIPOTLE CREME FRAICHE



Chipotle Creme Fraiche image

When you want to wake-up an appetizer, main dish, or side dish that is a Mexican dish, this takes food to another level that your tired old sour cream just can't do. Great as a dipping sauce or to top any Mexican dish such as fish tacos, burritos, nachos, enchilada pie, etc. Anytime you'd ordinarily use sour cream or whenever you want a more gourmet topping or dip, this is fast and easy and a crowd pleaser.

Provided by vegchef

Categories     Sauces

Time 5m

Yield 16

Number Of Ingredients 2

2 (8 ounce) containers creme fraiche
2 chipotle peppers in adobo sauce, or more to taste, minced

Steps:

  • Stir creme fraiche and chipotle peppers together in a bowl.n

Nutrition Facts : Calories 100.8 calories, Carbohydrate 1.1 g, Cholesterol 40 mg, Fat 11 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 7 g, Sodium 17.9 mg, Sugar 1 g

KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE



Kaboch Squash and Chestnut Soup with Chipotle Crème Fraîche image

Provided by Patricia Yeo

Categories     Soup/Stew     Pepper     Appetizer     Bake     Squash     Port     Red Wine     Fall     Chestnut     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Chipotle Crème Fra‮che
1 cup ruby Port
1/2 cup dry red wine
1 teaspoon canned chipotle chilies or 1 teaspoon crushed dried chipotle chilies
2 tablespoons tomato paste
1 8-ounce container crème fraîche or 1 cup sour cream
Soup
Vegetable oil
2 2 1/2-pound kabocha squash, cut horizontally in half, seeded
8 cups canned low-salt chicken broth
1 1/2 7.4-ounce jars whole roasted chestnuts
2 tablespoons pure maple syrup

Steps:

  • For chipotle crème fra‮che:
  • Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
  • For soup:
  • Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
  • Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.

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