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.
Servings 2 cups
Calories 909kcal
Equipment
Ingredients
- 3 medium poblano peppers
- vegetable oil
- 8 ounces chicken broth
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 3 cloves garlic minced
- kosher salt to taste
- ground black pepper to taste
Instructions
- 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.
Notes
You can also make the sauce using green bell peppers or even jalapenos!
Nutrition
Calories: 909kcal | Carbohydrates: 33g | Protein: 20g | Fat: 81g | Saturated Fat: 45g | Cholesterol: 256mg | Sodium: 1633mg | Potassium: 1236mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4471IU | Vitamin C: 306mg | Calcium: 357mg | Iron: 3mg