Best 3 Roasted Poblano Cilantro Sauce Recipes
## Roasted Poblano Cilantro Sauce: A Flavorful Mexican Condiment
Discover the vibrant flavors of Mexican cuisine with our Roasted Poblano Cilantro Sauce. This versatile sauce, made with roasted poblano peppers, fresh cilantro, and a blend of spices, adds a delicious kick to any dish. From tacos and enchiladas to grilled meats and vegetables, this sauce elevates your meals with its smoky, spicy, and herbaceous notes.
**Inside this article, you'll find a collection of delectable recipes that showcase theRoasted Poblano Cilantro Sauce:**
* **[Roasted Poblano Cilantro Sauce Recipe]**
Take your taste buds on a journey with our signature Roasted Poblano Cilantro Sauce recipe. Learn how to roast poblano peppers to perfection, creating a smoky base for the sauce. Combine roasted poblanos with fresh cilantro, onions, garlic, and a blend of spices to create a flavorful and versatile condiment.
* **[Tacos with Roasted Poblano Cilantro Sauce]**
Experience the perfect harmony of flavors in our Tacos with Roasted Poblano Cilantro Sauce recipe. Crispy taco shells are filled with your favorite fillings, then topped with a generous drizzle of ourRoasted Poblano Cilantro Sauce. The smoky, spicy, and herbaceous flavors of the sauce complement the fillings perfectly, creating a tantalizing taco experience.
* **[Enchiladas with Roasted Poblano Cilantro Sauce]**
Indulge in the rich and comforting flavors of our Enchiladas with Roasted Poblano Cilantro Sauce. Corn tortillas are filled with a savory filling, smothered in ourRoasted Poblano Cilantro Sauce, and baked to perfection. TheRoasted Poblano Cilantro Sauce adds a smoky and spicy touch to the enchiladas, creating a dish that's both satisfying and delicious.
* **[Grilled Chicken with Roasted Poblano Cilantro Sauce]**
Elevate your grilled chicken game with our Grilled Chicken with Roasted Poblano Cilantro Sauce recipe. Grilled chicken breasts are brushed with our Roasted Poblano Cilantro Sauce, imparting a smoky and flavorful crust. Serve the chicken with rice, vegetables, or your favorite sides for a complete meal.
* **[Roasted Vegetables with Roasted Poblano Cilantro Sauce]**
Transform ordinary roasted vegetables into an extraordinary side dish with our Roasted Vegetables with Roasted Poblano Cilantro Sauce recipe. Vegetables such as broccoli, carrots, and bell peppers are roasted until tender, then drizzled with our Roasted Poblano Cilantro Sauce. The sauce adds a delightful smoky and spicy touch to the vegetables, creating a healthy and flavorful dish.
Embark on a culinary adventure with our Roasted Poblano Cilantro Sauce. With its versatility and bold flavors, this sauce will become a staple in your kitchen. Prepare to tantalize your taste buds and create memorable meals that showcase the vibrant flavors of Mexican cuisine.
LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE
Steps:
- For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
- For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
- Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
- For the enchiladas: Preheat oven to 420 degrees F.
- Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.
CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO
This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.
Provided by cookiedog
Categories Corn
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
- Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
- Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
- Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
- Just before serving, add the cilantro and season to taste with salt and cayenne.
- Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.
Nutrition Facts : Calories 172, Fat 4.9, SaturatedFat 0.7, Sodium 22.6, Carbohydrate 33.3, Fiber 3.8, Sugar 5.4, Protein 4.5
ROASTED POBLANO CILANTRO SAUCE
This sauce is extremely versatile. It can be used as a dressing, sauce, a spread and a dip. Great on chicken, fish and pork. This has the essence of guacamole without the avocado. UPDATE: 9/15/2006- Adopted from the Recipezaar account.
Provided by SusieQusie
Categories Sauces
Time 20m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
- While the blender is running, add the oil slowly until emulsified.
- Add the spinach and cilantro and blend until smooth.
- Add the honey and season to taste with salt and pepper.
- Serve at room temperature.
Tips:
- Choose the right poblano peppers: Look for poblano peppers that are dark green, firm, and have smooth skin. Avoid peppers that are wrinkled or have blemishes.
- Roast the poblano peppers properly: Roasting the poblano peppers brings out their smoky flavor. Roast them directly over a gas burner or in a preheated oven until the skin is blackened and blistered.
- Remove the skin from the poblano peppers: Once the poblano peppers are roasted, let them cool slightly before peeling off the skin. The skin should come off easily.
- Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to the sauce. If you don't have fresh cilantro, you can use dried cilantro, but the flavor will be less intense.
- Adjust the heat level to your liking: If you like spicy food, you can add more jalapeño peppers to the sauce. If you prefer a milder sauce, you can omit the jalapeño peppers or use fewer of them.
Conclusion:
This roasted poblano cilantro sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for topping tacos, burritos, enchiladas, and quesadillas. It can also be used as a dipping sauce for chips or vegetables. The sauce is easy to make and can be stored in the refrigerator for up to a week.
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