THE SPLIT PLATE / RECIPE

Smoky Chipotle Crema

Bold. Smoky. Proper heat. Built the way it should be.

YIELD12 servings
TOTAL TIME5 min + 10 min rest
COOK METHODSee method
EST. / SERVING~40 cal | ~2.5g protein

Ingredients

Ingredients

  • 200g Fage Total 0% Greek Yogurt
  • 7 oz (198g) La Costeña Chipotle Peppers in Adobo (full can)
  • 80g Fairlife Fat-Free Milk (~1/3 cup)
  • 60g Kraft Light Mayo

Ingredients — continued

  • 1 tbsp lime juice
  • 3/4-1 tsp salt (taste and adjust)
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin

You want a real chipotle crema with proper heat — not the watered-down restaurant version. Full can of chipotles. Yogurt + lime keep it clean. Dilute separately for kids.

Method

  1. 1.BLEND. Add everything to blender — yogurt, full chipotle can + adobo, milk, mayo, lime juice, salt, garlic powder, cumin. Blend 30-45 seconds until fully smooth.
  2. 2.TASTE. Too thick → add 1 tbsp milk. Too sharp → add 1 tbsp yogurt. Too flat → pinch more salt + lime.
  3. 3.REST. Let sit 10-15 minutes before serving. Heat rounds out, texture tightens. Don't skip.

SPLIT PLATE SERVING

Adult: Serve the adult portion as described above.

Kid: Serve the kid portion as described above.

If something fails

Not smoky enough / bland: You diluted it or under-seasoned. Use the full can of chipotles — that's the whole point.

Too spicy: Don't reduce the base recipe — instead, mix portion 1:1 with plain yogurt for a milder version.

Too thick / paste-like: Add milk 1 tbsp at a time. Should be pourable crema, not paste.

Tastes muddy / heavy: Not enough acid. Add more lime juice — the tang is what keeps it clean.

Grainy texture: Didn't blend long enough. Full 30-45 seconds, no chunks.

Storage and reheating

Store: Airtight container in fridge.

Reheat: No reheat needed — use cold straight from fridge.

Lasts: 5-7 days. Gets better overnight as flavors meld.

Estimated nutrition

~40 cal | ~2.5g protein.

thesplitplate.com/cookbook/smoky-chipotle-crema

Smoky Chipotle Crema
Split Cook Method™Sauce

Smoky Chipotle Crema

Bold. Smoky. Proper heat. Built the way it should be.

Make this when

You want a real chipotle crema with proper heat — not the watered-down restaurant version. Full can of chipotles. Yogurt + lime keep it clean. Dilute separately for kids.

Total time
5 min + 10 min rest
Yield
12 servings
Protein / serving
~2.5g
Cal / serving
~40
Flavor target

First taste: smoky chipotle heat. Mid: tangy yogurt + lime. Finish: clean, not greasy, not heavy. This is designed to hit — if it tastes bland, you under-seasoned.

Ingredients

Batch cookYields 12 servings — quantities below are the full batch.

Ingredients

Method

  1. 1
    BLEND

    Add everything to blender — yogurt, full chipotle can + adobo, milk, mayo, lime juice, salt, garlic powder, cumin. Blend 30-45 seconds until fully smooth.

  2. 2
    TASTE

    Too thick → add 1 tbsp milk. Too sharp → add 1 tbsp yogurt. Too flat → pinch more salt + lime.

  3. 3
    REST

    Let sit 10-15 minutes before serving. Heat rounds out, texture tightens. Don't skip.

Adult plate | Kid plate

Adult plate

Adult

Use as-is. Spicy, smoky, full power.

Kid plate

Kid

Mix 1:1 with plain Greek yogurt to dilute. Or skip entirely — most kids won't want this.

Go deeper

Storage and nutrition

Storage: Airtight container in fridge.

Reheat: No reheat needed — use cold straight from fridge.

Lasts: 5-7 days. Gets better overnight as flavors meld.

Watch the full cook

Brands I use

La Costeña
La Costeña
Chipotle Peppers in Adobo
Full can = real smoky heat. This is the backbone of the sauce — don't sub it.
Fage
Fage
Total 0% Greek Yogurt
Thick, high protein, tangy base — keeps the crema clean without heavy cream
Fairlife
Fairlife
Fat-Free Milk
Thins the crema without watering down flavor
Kraft
Kraft
Light Mayo
Controlled creaminess — just enough body without turning it into dressing
#Steak#Tacos#Rice bowls#Chicken#Sandwiches