High Protein Taco Bell Creamy Chipotle
High Protein Taco Bell Creamy Chipotle
Ingredients
- 339 g 1% low fat cottage cheese, (about 1 1/2 cups)
- 1/4 cup chipotle peppers in adobo, see note in instructions
- 3 tablespoons light mayo
- 3 tablespoons buttermilk powder
- 1 tablespoon jalapeño juice
- 1 tablespoon smoked paprika
- 2 teaspoons zero calorie sweetener, (Swerve or similar)
- 2 teaspoons coarse salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1 teaspoon water, as needed, for thinning
Instructions
- 1
For the chipotle peppers in adobo, the spice level varies depending on the ratio of chipotle pepper (spicy) to adobo sauce (smoky). For a balanced flavor, it is recommended to fish out 1 medium chipotle pepper (aim for 25g) and 1 tablespoon of the adobo sauce from the can.
⏱️ 2 min
- 2
Combine all ingredients (cottage cheese, chipotle peppers in adobo, light mayo, buttermilk powder, jalapeño juice, smoked paprika, zero calorie sweetener, coarse salt, garlic powder, Dijon mustard, black pepper, and ground cumin) directly into a blender.
⏱️ 3 min
- 3
Blend on high until the mixture is completely smooth and creamy. Ensure there are no lumps from the cottage cheese.
⏱️ 5 min
- 4
Transfer the creamy chipotle sauce to a squeeze bottle or a mason jar. Store it in the refrigerator for at least 1 hour before serving. This allows the flavors to fully develop and the sauce to thicken to the perfect consistency.
⏱️ 60 min
- 5
If the sauce is too thick after chilling (moisture content can fluctuate between cottage cheese brands), thin it with water 1 teaspoon at a time until the desired consistency is reached.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Taco Bell Creamy Chipotle
- 339 g 1% low fat cottage cheese, (about 1 1/2 cups)
- 1/4 cup chipotle peppers in adobo, see note in instructions
- 3 tablespoons light mayo
- 3 tablespoons buttermilk powder
- 1 tablespoon jalapeño juice
- 1 tablespoon smoked paprika
- 2 teaspoons zero calorie sweetener, (Swerve or similar)
- 2 teaspoons coarse salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1 teaspoon water, as needed, for thinning
Instructions
- 1
For the chipotle peppers in adobo, the spice level varies depending on the ratio of chipotle pepper (spicy) to adobo sauce (smoky). For a balanced flavor, it is recommended to fish out 1 medium chipotle pepper (aim for 25g) and 1 tablespoon of the adobo sauce from the can.
⏱️ 2 min - 2
Combine all ingredients (cottage cheese, chipotle peppers in adobo, light mayo, buttermilk powder, jalapeño juice, smoked paprika, zero calorie sweetener, coarse salt, garlic powder, Dijon mustard, black pepper, and ground cumin) directly into a blender.
⏱️ 3 min - 3
Blend on high until the mixture is completely smooth and creamy. Ensure there are no lumps from the cottage cheese.
⏱️ 5 min - 4
Transfer the creamy chipotle sauce to a squeeze bottle or a mason jar. Store it in the refrigerator for at least 1 hour before serving. This allows the flavors to fully develop and the sauce to thicken to the perfect consistency.
⏱️ 60 min - 5
If the sauce is too thick after chilling (moisture content can fluctuate between cottage cheese brands), thin it with water 1 teaspoon at a time until the desired consistency is reached.