4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE
A recipe for the easiest roasted poblano cream sauce, using only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.
Provided by Mike Hultquist
Categories Main Course Salsa
Time 20m
Number Of Ingredients 4
Steps:
- Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
- Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
- Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
- Process until nice and smooth.
- Adjust for salt and serve as desired.
Nutrition Facts : Calories 26 kcal, Carbohydrate 3 g, Fat 1 g, Cholesterol 3 mg, Sodium 323 mg, Sugar 1 g, ServingSize 1 serving
POBLANO CREAM SAUCE
Categories Pepper
Number Of Ingredients 7
Steps:
- Roast Poblano Chilis on a rack or on a gas burner, or broil until charred. Put peppers in paper bag-let them sweat for 15 minutes. Peel and remove seeds and ribs. Chop 2 peppers coarsely and set aside. Save other 2 for garnish. Melt butter in skillet over medium heat. Add Garlic and Onion and saute til onion browns. About 4-5 minutes. Stir in broth and cream. Boil and reduce heat and simmer until the sauce begins to thicken about 5 minutes. Stir in chopped chilis and simmer 1 minute. Puree in blender. Return sauce to skillet, add salt and pepper to taste and keep warm. Use cilantro chopped as garnish.
CHICKEN WITH POBLANO CREAM SAUCE
Steps:
- Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
- Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
- Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.
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- Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
- Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
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