Poblano Cream Cheese SauceSubmitted by: MIJAHA1
IntroductionThis sauce adds a nice kick to fish, chicken, pork, eggs...almost anything. This sauce adds a nice kick to fish, chicken, pork, eggs...almost anything.
8 oz Chicken broth, fat free
8 oz fat -free cream cheese
1/4 cup reduced-calorie margarine
3 garlic cloves, peeled (or to taste)
3 Poblano peppers, roasted, peeled
salt and pepper to taste
Coat poblano peppers with a little bit of oil and place in a heavy, oven-proof pan.
Roast for 20 minutes or until skin starts to char and bubble.
Immediately remove and place into sealed container or plastic bag.
In about 10 minutes, skin should peel right off the peppers.
Split and remove seeds.
In a blender, combine all ingredients and blend until smooth.
Transfer into a saucepan and heat through on low to medium heat until hot.
Serve over fish, pork, chicken, eggs - the sky's the limit with this sauce. It would even be a great first-course as a soup.
Number of Servings: 12
Recipe submitted by SparkPeople user MIJAHA1.