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Roasted Poblano Cream Sauce
This roasted poblano cream sauce is the perfect somewhat-spicy sauce for topping grilled chicken sandwiches . It’s also fantastic on burgers, pork, or used as a dip.
Course Sauce
Cuisine American
Keyword creamy, peppers, roasted, sauce
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 2 cups
Calories 909 kcal
Author Mike
Brush the peppers with just a little bit of oil.
Roast the peppers in your oven under the broiler or on your grill over direct heat until charred.
Remove from heat and place in a bowl. Cover the bowl with foil and let the peppers rest for 10 minutes.
Carefully remove the foil (there might still be some steam) and remove the skin from the peppers. Remove the stem and seeds.
Place all ingredients into a blender. Blend until creamy smooth.
Pour mix into a saucepan and heat over low heat.
Serve warm.
Calories: 909 kcal | Carbohydrates: 33 g | Protein: 20 g | Fat: 81 g | Saturated Fat: 45 g | Cholesterol: 256 mg | Sodium: 1633 mg | Potassium: 1236 mg | Fiber: 6 g | Sugar: 19 g | Vitamin A: 4471 IU | Vitamin C: 306 mg | Calcium: 357 mg | Iron: 3 mg