Chipotle Cream Sauce Recipe from Whispering Canyon Cafe, Wilderness Lodge
½ cup White Wine
1/2 oz Garlic, fresh, roasted
1 t Thyme, fresh
2 oz Cream Cheese
1 oz Chipotle Peppers, can
1 oz Chicken Base
1/2 oz Shallots, fresh, roasted
1 ½ cups Heavy Cream
3oz Tillamook Cheddar Cheese, shredded
Yield: 6 servings
Start by adding the White Wine to a stock pot on the stove over medium heat. Reduce wine by 1/4, about 1/4 hour.
Roast the Shallots and Garlic in a 350°F oven until light brown.
Add all items to the stock pot except the Tillamook Cheddar Cheese. Bring to a simmer.
Blend using a stick blender until smooth. Slowly add the shredded Tillamook Cheddar Cheese until creamy and all ingredients are fully blended. Check the seasoning and add Salt and Pepper if needed.
You may substitute any other roasted hot Pepper for the Chipotle if you desire, depending on how hot you like your sauce.
Serve over pasta such as penne. You can add sliced roasted chicken or shrimp if desired.