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Rinse chiles. Pour boiling water over them and let sit for 1 hour. Puree them with 2-4 Tbl of the water. Saute the shallots in the oil. Add flour and cook until lightly browned. (Roux) Stir in herbs and slowly whisk in milk and broth. Simmer 5 minutes and add cream. Simmer 15 minutes. Add chipotle puree and salt. Simmer 5 minutes. >From "Chipotle Chile Cook Book" by McMahan. ISBN 1-881656-03-9 Posted to bbq-digest V4 #18 Date: Sat, 26 Oct 1996 11:54:36 -0500 From: Kit Anderson
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 351 (68%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 116.9mg||36 %|
|Sodium 145.5mg||5 %|
|Potassium 664.3mg||17 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 34.1g|
|Protein 8.7g||12 %|
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Calories per serving: 517
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