Poblano Cream Sauce

Poblano Cream Sauce
Poblano Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1 6

    lb. poblano Chile’s (about 6 medium Chile’s)

  • 1 1/2 1 1/2

    1/2 t. Kosher salt

  • 1 1

    1 C. Chicken broth

  • 1 1 1

    oz, fresh spinach (about 1 C. Chopped)

  • 3/4 3/4

    3/4 C. Fresh chopped cilantro

  • 1/2 1/2

    1/2 C. Sour cream

  • 3/4 3/4

    3/4 t. Sazon seasoning

  • 2 2

    2 T. Sunflower oil

Directions

Heat gas burner to high. Char poblano Chile’s directly over flames, turning occasionally until completely black, about 6 minutes. Immediately transfer Chile’s to a large bowl. Sprinkle with 1/2 t. Salt, cover with plastic wrap and let stand for 20 minutes. Peel off and discard the blackened skins from the Chile’s and remove/discard the seeds and stems. Transfer cleaned Chile’s to a blender, add broth, spinach, and cilantro and process until smooth, about 30 seconds. Add sour cream, sazon, and remaining 1 t. Salt. With blender running, slowly drizzle in sunflower oil, processing until smooth. Cover and set aside.

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