Total Time
Prep 5 mins
Cook 15 mins

A simple, creamy and smoky sauce to accompany Stuffed Mexican Chicken Medallions, "Stuffed Mexican Chicken Medallions". Tip: Store chipotle pepper-adobo sauce puree in freezer-ready, sealable plastic bags, pressing the puree flat in the bags before freezing. Break off pieces to use whenever you need to add some smoky heat. Use 1-2 teaspoons of the puree in this recipe. From St. Louis chef Coby Arzola.

Ingredients Nutrition


  1. In medium saucepan, melt butter over medium-high heat. Whisk in flour and garlic.
  2. Whisking constantly, gradually add milk; bring to a boil. Reduce heat and continue to cook, stirring frequently until thickened.
  3. Remove from heat and stir in chipotle puree and salt to taste. Serve with Stuffed Mexican Chicken Medallions.


Most Helpful

I had this sauce in Mexico and fell in love with it! We like a little more heat, so used 1 more teaspoon of chipotle and another teaspoon of salt. It is sooooo good. I'm planning Eggs Benedict with this sauce :). Yum.

VictoriaRen May 06, 2013

Excellent Sauce!!! I've used it on Pork Chops, Chicken, even as a salad dressing!

lakevillan February 22, 2010

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