Roasted Poblano Cream Sauce

Cinco de Mayo - Side Dish

An awesome poblano sauce I found that is perfect for topping a taco or fajita or for cooking or adding to chicken.

Brief

Prep 20 mins

Cook: 8 mins

Additional: 20 mins

Total: 48 mins

Servings: 4

Yield: 1 /2 cup sauce

Roasted Poblano Cream Sauce

Ingredients

1 poblano pepper

halved and seeded

½ cup mayonnaise

1 small bunch cilantro

or to taste

1 green onion

chopped

1 tablespoon bottled lime juice

1 clove garlic

minced

Chicken Enchilada Casserole I

Side Dish

Directions

Step 1

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.

Step 2

Broil in the preheated oven until skin is blackened 8 to 14 minutes.

Step 3

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.

Step 4

Place the skinned pepper mayonnaise cilantro green onion lime juice and garlic in a blender. Cover and puree until smooth.

Nutritional Information

Roasted Poblano Cream Sauce

Servings Per Recipe:4

Calories: 208

% Daily Value *

Protein: 0.9g 2%

Carbohydrates: 3.1g 1%

Dietary Fiber: 1.1g 4%

Sugars: 0.9g

Fat: 22g 34%

Saturated Fat: 3.3g 16%

Cholesterol: 10.4mg 4%

Vitamin A Iu: 693.4IU 14%

Niacin Equivalents: 0.5mg 4%

Vitamin B6: 0.3mg 16%

Vitamin C: 20.8mg 35%

Folate: 14.9mcg 4%

Calcium: 14.4mg 1%

Iron: 0.4mg 2%

Magnesium: 7mg 3%

Potassium: 113mg 3%

Sodium: 163.7mg 7%

Calories From Fat: 197.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.