Creamy Chipotle Sauce

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.

• Ready In: 20 mins
• Serves: 8
• Yields: 2 cups sauce

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup flour
• 2  garlic cloves, minced
• 2  cups milk
• 2  teaspoons  pureed chipotle chiles in adobo, to taste
• 1⁄2 teaspoon salt

Directions

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.