hot roast (skillet with no oil or water) the onion and garlic, until things are blackening, and your smoke alarm goes off. Let cool and peel the garlic. In the mean time soak the chipotles and the poblano in 1/2 water (about 15 minutes) strain them but save the water. Seed and stem the chilies and cut into pieces. hot roast the cumin and oregano until its fragrant (be careful with the oregano.. its burns QUICKLY!) Add ALL ingredients together in your food processor and blend until kinda lumpy. I used this to saute chicken breast strips (with tomatoes and anaheims)[all hot roasted], which I then ate in corn tortillas with sour cream (of course) and extra sauce! Its not terribly hot [which is relative], unless your chipotles are.. but it does have a wonderful flavor! To make a totally low fat version, just leave out the olive oil and sour cream. This will also last several days in the fridge. Stefanie Jarrell CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (490g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 45 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 35.8mg||1 %|
|Potassium 1216.6mg||32 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 32.4g|
|Protein 7.5g||11 %|
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Calories per serving: 207
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