Creamy Roasted Garlic Poblano Sauce Recipes

4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE

Steps:

• Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
• Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
• Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
• Process until nice and smooth.
• Adjust for salt and serve as desired.

CREAMY ROASTED GARLIC POBLANO SAUCE

Steps:

• To make this Creamy Roasted Garlic Poblano Sauce, preheat oven to 400 degrees then start by removing stems, seeds and core of your poblano and jalapeno peppers and then halving them or slicing them into strips. Add them to a medium sized bowl and set aside. Grab 4-5 cloves of garlic, peel their skins off and add them to the bowl with the peppers. Lightly toss with olive oil and then lay the peppers out even on a baking sheet and wrap your garlic cloves in a small tin foil pouch. Bake for 15-20 minutes.
• While your garlic and peppers are roasting, add butter to a large skillet over medium-high heat and once melted, add flour and whisk to combine. Cook for 1-2 minutes then whisk in chicken stock and milk followed by onion powder and salt. Bring to a low boil, continuing to whisk.
• Once peppers are done roasting, add 1 cup of creamy mixture to a large food processor along with the poblano peppers, jalapenos, garlic and a handful of cilantro. Pulse until smooth then transfer the garlic poblano sauce to the skillet and stir to combine. Serve immediately.