Best 7 Roasted Poblano 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.

ROASTED POBLANO 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 peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden, about 5 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Stir in poblano peppers, red chile pepper, chicken broth, water, butter, and sugar. Cook until heated through, 5 to 7 minutes. Add cheese and let melt, 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.

CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Steps:

• Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
• Preheat oven to 400 degrees F.
• Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
• Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
• Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

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.

ROASTED POBLANO CILANTRO SAUCE

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.

ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
• Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce.
• Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
• Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE

Steps:

• Preheat oven to 400 degrees F. Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside. Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar. Poblano Pepper Sauce: 3 poblano peppers, roasted, peeled, seeded and chopped 1/4 cup red wine vinegar 3 tablespoons chopped cilantro 2 tablespoons honey Salt and freshly ground pepper 1/2 cup olive oil Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.