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Poblano Cream Sauce

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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

Details

Preparation

Step 1

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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