Poblano Cream Sauce II
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
6 poblano chiles
1 cup chicken broth
3/4 cup butter
1/2 (8 oz.) package cream cheese, softened
1/2 cup (2 oz.) shredded cheddar cheese
Place the chiles on an aluminum foil-lined baking sheet. Broil the chiles 3″ from the heat for 8-10 minutes on each side or until charred. When the chiles are evenly roasted, place them in a heavy-duty, zip-top plastic bag and seal. Let the chiles stand for 10 minutes to loosen skins, then peel and seed the chiles, discarding the skins.
Combine the chiles and broth in a blender or food processor and process until smooth.
Melt the butter in a large skillet over medium heat and stir in the chile mixture. Add the cream cheese and cheddar cheese, stirring constantly. Cook for 2-3 minutes, stirring constantly, until the cheeses melt.
Yields 2-1/3 cups.
Recipe from “Coastal Living Magazine” September 2005.