Best 5 Chipotle Sour Cream Recipes

CHIPOTLE SOUR CREAM DIP

Steps:

• Place chipoptles and adobo sauce from can in a food processor. Pulse peppers until there are no large chunks. (For less spicy dip scrape seed from peppers first and or use a smaller can of chipotles).
• Mix peppers, sour cream, cumin, lime and salt well. Refrigerate several hours or overnight. Stir before serving with tortilla chips.

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP

Steps:

• To make the quesadillas:
• Preheat oven to 400°F.
• In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
• In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
• Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
• Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
• To make the dip:
• In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

CHIPOTLE SOUR CREAM

Steps:

• Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

DA KINE DIEGO'S CHIPOTLE SOUR CREAM

Steps:

• Blend chipotle peppers into a thick, moist paste. Mix the paste with adobo sauce, to taste. Stir in remaining ingredients until blended. Use in burritos and tacos.

VEGETABLE TACOS WITH CHIPOTLE SOUR CREAM AND SMOKY BLACK BEANS

Steps:

• (1) Preheat oven to 425F. Toss together corn, 1 T oil, lime juice, 1 t salt, cumin, 1/4 t black pepper, bell peppers, and onion, then spread on a large baking sheet. Toss together remaining oil, paprika, 1/2 t salt, and black beans, then spread on a second large baking sheet. Roast vegetables and beans, tossing occasionally and rotating sheet trays halfway through, until beans are dried out and just crisp, 20-25 minutes, and vegetables are deep golden brown and softened, about 40 minutes. (2) Toss together cabbage, cilantro, vinegar, sugar, avocado, radishes, 3/4 t salt, and 1/4 t pepper; set aside. In a small bowl stir together sour cream, chipotle peppers, and adobo sauce, and 1/2 t salt. (3) Wrap tortillas in foil, and place in oven for a few minutes to warm. Scoop roasted vegetables onto tortillas, top with cabbage salad, sour cream, and beans.