Roasted Poblano Sauce

Roasted poblano peppers star in this cheesy, savory sauce that goes great over any Mexican dish and can be prepared quickly and easily.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 21 Calories

Ingredients

• 2 tablespoons butter
• ½ cup water
• 1 tablespoon turbinado sugar
• 1 (14.5 ounce) can chicken broth
• 2 cloves garlic, chopped
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 1 shallot, chopped
• 5 medium poblano peppers. stemmed and seeded
• 1 small red chile pepper, stemmed and seeded
• 1 slice processed cheese food (such as Velveeta® Queso Blanco)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.