Best 7 Poblano Cream Sauce Recipes

ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

Steps:

• To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
• Combine the first 8 ingredients in a bowl. Set aside.
• To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
• Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
• Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
• In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
• Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
• Bake at 375 degrees for 20 minutes or until warm and bubbly!
• Garnish with green onions.

CHICKEN IN POBLANO CREAM SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano and serrano chiles onto the prepared baking sheet with cut sides down.
• Broil until the skin of the chiles has blackened and blistered, 5 to 8 minutes. Place blackened chiles into a resealable plastic bag. Let peppers steam and cool while you prepare the chicken.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Heat oil in a large skillet over medium heat. Add chicken; cook until golden and juices run clear, 15 to 20 minutes. Season with salt and pepper. Place chicken in the greased baking dish.
• Peel skin off the chiles and discard. Place chiles in a blender with sour cream, water, bouillon, and garlic. Blend very well. Pour the poblano cream over the chicken in the dish. Cover with aluminum foil.
• Bake in the preheated oven until sauce thickens, about 45 minutes. Remove from oven and let sit for 5 minutes.

ROASTED POBLANO CREAM SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the pepper cut side-down on a baking sheet.
• Broil in the preheated oven until skin is blackened, 8 to 14 minutes.
• Place the pepper in a resealable plastic bag. Cool until well sweated and safe to handle, about 20 minutes. Skin the peppers by gently pinching them off.
• Place the skinned pepper, mayonnaise, cilantro, green onion, lime juice, and garlic in a blender. Cover and puree until smooth.

GRILLED PORK CHOPS WITH POBLANO CREAM SAUCE

Steps:

• For the Poblano Cream Sauce:.
• Roast Poblano chilies on rack over gas burner or on pan beneath broiler until charred on all sides.
• Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes.
• Peel peppers, then cut each in half and remove ribs and seeds.
• Chop peppers coarsely and set aside.
• Melt butter in skillet over medium heat.
• Add garlic and onion and sauté until onion just begins to brown, 4 to 5 minutes.
• Stir in broth and whipping cream.
• Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minute.
• Stir in chopped chilies and simmer 1 minute.
• add salt and pepper to taste and keep warm.
• For the pork chops:.
• Season with Malibu (or other seasoning) and grill on outdoor grill, 3-4 minutes on each side
• To serve:.
• Plate pork chop and cover with Poblano Cream Sauce.
• Enjoy !

FILETE DE CULICHI (TILAPIA W MUSHROOMS IN POBLANO CREAM SAUCE)

Steps:

• Preheat Broiler.
• Poblano Sauce: Prepare Poblano chilies by roasting under broiler until they are fully blistered.
• Remove chilies from broiler and turn off oven.
• Put chilies in a brown paper bag to steam for 10 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.
• In a saucepan combine oil, Poblano peppers, onions, cilantro leaves, garlic and seasoning. sauté over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. For a smoother sauce, you can strain sauce as well.
• Tilapia: Melt in a butter large heavy skillet. Add garlic and sauté for about 30 seconds. Season tilapia filets with salt and pepper and add to pan. Cook over moderately high heat until browned, 3 minutes per side.
• Remove tilapia filets from the pan leaving the garlic butter and arrange tilapia in a baking dish just large enough to hold them in a single layer. Add mushrooms to skillet. Cover and sauté for about 15 minutes.
• When mushrooms are close to done, preheat oven to 350 degrees.
• Pour mushrooms over tilapia. Pour sauce over tilapia and mushrooms. Sprinkle cheese over the top.
• Bake for about 10 minutes or until sauce is bubbling and tilapia is cooked through.
• Serve with rice and refried beans on the side and flour tortillas for dipping.

STUFFED TILAPIA W/ POBLANO CREAM SAUCE

Steps:

• Pre-heat oven to 350F degrees.
• Stuffing:.
• Combine stuffing ingredients and hand mix well.
• On a oiled baking sheet or 2 lay out half of the fillets.
• Place the stuffing on each fillet.
• Top with remaining fillets and lightly press together.
• Sprinkle with Cajun seasoning or seasoned salt.
• Bake at 350F for 25 to 30 minutes.
• Cream Sauce:.
• Add all cream sauce ingredients in a blender.
• Puree until smooth.
• Add other spices if you wish.
• Serve fish generously topped with sauce.

POLLO POBLANO: CHICKEN IN POBLANO CREAM SAUCE

Steps:

• Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated. Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly. Serve immediately.