Best 2 Roasted Poblano Cream Sauce Recipes
**Roasted Poblano Cream Sauce: A Culinary Symphony of Creamy, Smoky, and Spicy Flavors**
Unleash your inner chef and embark on a culinary journey with our versatile Roasted Poblano Cream Sauce. This extraordinary sauce, the star of our featured recipes, transforms simple dishes into delectable masterpieces. Its luscious texture, imparted by heavy cream and sour cream, envelops your taste buds in a velvety embrace. Roasted poblano peppers, the heart of this sauce, lend a smoky, earthy undertone that dances on your palate. A hint of spice, expertly balanced by the creaminess, adds a subtle warmth that awakens your senses.
Within this article, you'll find a treasure trove of culinary delights, each showcasing the Roasted Poblano Cream Sauce in its full glory. Craving a hearty and comforting meal? Dive into our Creamy Poblano Chicken Pasta, where tender chicken breasts bask in the sauce's embrace, accompanied by a symphony of colorful bell peppers and mushrooms. If a vegetarian feast is more your style, our Poblano Cream Enchiladas await, bursting with black beans, corn, and cheese, all smothered in the luscious sauce.
For those seeking a lighter option, our Roasted Poblano Cream Soup promises a symphony of flavors without compromising on indulgence. This creamy, velvety soup, adorned with roasted poblano peppers, is a delightful symphony of flavors that will warm your soul. And for those who love the versatility of a good sauce, our versatile Roasted Poblano Cream Sauce shines as a delectable dip for your favorite chips, vegetables, or crackers.
So, prepare to tantalize your taste buds and embark on a culinary adventure with our Roasted Poblano Cream Sauce. Let your creativity flourish as you explore the diverse recipes in this article, transforming everyday meals into extraordinary culinary experiences.
ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!
Provided by KPD123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6
ROASTED POBLANO CREAM SAUCE
An awesome poblano sauce I found that is perfect for topping a taco or fajita or for cooking or adding to chicken.
Provided by Shawn Sanchez
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 48m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208 calories, Carbohydrate 3.1 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 163.7 mg, Sugar 0.9 g
Tips:
- To roast poblano peppers easily, place them directly over an open flame, turning frequently, until the skins are blistered and charred. Alternatively, you can broil them in the oven at high heat until the skins are blackened. Once roasted, place the peppers in a paper bag or bowl covered with plastic wrap to steam for 15 minutes. This will make it easier to peel off the charred skin.
- If you don't have heavy cream on hand, you can substitute it with milk or half-and-half. However, the sauce will be thinner and less creamy.
- Feel free to add other ingredients to the sauce to taste, such as diced tomatoes, cooked chicken or shrimp, or even a splash of hot sauce.
- This sauce is perfect for serving over chicken, fish, or pasta. It can also be used as a dip for vegetables or chips.
Conclusion:
Roasted Poblano Cream Sauce is an easy and flavorful sauce that can be used in a variety of dishes. It's perfect for a weeknight meal or a special occasion. Give this recipe a try the next time you're looking for a creamy, flavorful sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
