Escargot with Chipotle Cream Sauce

ESCARGOT WITH CHIPOTLE CREAM SAUCE

1 can (4 oz.) Escargot
3 cloves garlic
handful grape tomatoes
1-3 chipotles
1 cup skim milk 1/4 cup red onions
3 tbls cilantro
1/2-1 tbls butter
1/2-1 tbls flour
1 tbls olive oil

Make a light roux with the butter and flour, then slowly add the milk to make a moderately thick Beschamel sauce. Pureé with the chipotles until smooth. Meanwhile, sauté the garlic and onion in olive oil. Add the chipotle sauce, tomatoes, cilantro, and Escargot, and cook for a few minutes to heat the tomatoes and Escargot. Serve over bread or crackers.