Habanero Cream Sauce

A spicy cream sauce for Mexican meals. Cream can be substituted for milk, and margarine for butter. I normally serve this drizzled over shredded chicken in tortillas.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.

Step: 3

Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.

Step: 4

Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.

Per Serving: 175 calories; protein 3.8g; carbohydrates 10.5g; fat 13.3g; cholesterol 37mg; sodium 116.7mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .