Assemble ingredients in blender/processor and whir til smooth. Adjust seasonings to taste. Serve with crackers, spread on sandwiches or burgers, or put a dollop on a bowl of gazpacho. VARIATIONS: Instead of using tofu, try non-fat cream cheese (skip the honey), or blend the chilpotles into non-fat mayonnaise. NOTE: Chilpotle con Adobo, or Chiles Chilpotle con Escabeche, is smoked jalapeno in a seasoned tomato sauce. Its usually found in Hispanic markets or natural food stores and commonly packed in 7 oz cans. The brands I have found so far are Del Monte, Embasa, and Ensanmar. They have all been satisfactory. You can puree them and use them in many recipes that call for chilpotles. Recipe by: FF List: firstname.lastname@example.org (Judith Haller) Posted to EAT-LF Digest by "Ellen C."
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 1|
|Calories from Fat: 58 (27%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2841.9mg||98 %|
|Potassium 286.2mg||8 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 11.5g|
|Protein 25.8g||37 %|
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Calories per serving: 217
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