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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Roast peppers in preheated oven until nearly browned, 5 to 10 minutes. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
habanero pepper	2			-	-	-	-
milk	2/3	cup	divided	368.0	8.863999999999999	3.6639999999999997	38.144
butter	2	tablespoons		171.0	7.857	5.343	14.4
purpose flour	2	tablespoons		-	-	-	-
salt	1	pinch		-	-	-	-
paprika	1	pinch	ground	0.4054	0.0776	0.0203	0.0185
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.