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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 46.9
  • Total Fat: 2.1 g
  • Cholesterol: 1.7 mg
  • Sodium: 271.4 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Poblano Cream Cheese Sauce calories by ingredient
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Poblano Cream Cheese Sauce

Submitted by: MIJAHA1

Introduction

This 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.
Number of Servings: 12

Ingredients

    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

Directions

Preheat oven to 350 degrees.
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.






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Member Ratings For This Recipe



  • 6 of 6 people found this review helpful
    This sounds tasty. A little trick with roasting the peppers is to char them on your gas grill. It adds extra flavor to the peppers. You can blacken them,pop in a ziplock bag and they'll practically sweat their own skins off. EZ peeling. - 1/11/10

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  • 5 of 6 people found this review helpful
    My husband, a chef, and the rest of the family loved on enchiladas and grilled chicken. He suggest a bit of lime and then on fish. - 3/23/09

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  • Very Good
    5 of 5 people found this review helpful
    Loved it! Used green and red peppers instead of poblano and it turned out great. - 3/17/09

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  • Incredible!
    4 of 4 people found this review helpful
    Wonderful & so many uses! I initially made it to go over grilled salmon and it was very well received ~ next we made it to top omelets, then again to go over ravioli and it was fantastic every time!! :) - 6/24/09

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  • Incredible!
    4 of 4 people found this review helpful
    I used this over chicken breasts and as sauce in chicken wraps. It was very yummy, healthy, and satisfying....a bit fidgety to make with blistering the poblanos, but it makes a substantial amount and I used it all week. - 3/18/07

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  • Incredible!
    3 of 3 people found this review helpful
    Since we are vegetarian, it is also delicious served on pasta, potatoes, veggies, eggs, and just as soup is delicious. Just substitute the chicken broth for some veggie stock. - 1/10/10

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  • 3 of 4 people found this review helpful
    I have heard that you can tell the heat of a pablano by the position of the stem. If the stem is straight the flavor wil be mild if the stem is curved the flavor will be hotter. Usually choosing pabalnos is a shot in the dark. Pretty cool info. let me know if it is true. - 1/10/10

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  • Very Good
    3 of 3 people found this review helpful
    My poblanos were large and turned out to be very hot so I had to dilute this with fat free cottage cheese. My fault, I should have checked them before I threw them in the blender. Froze the excess in ice cube trays to toss in soups ect since it made so much. - 7/26/09

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  • 3 of 3 people found this review helpful
    We added some roasted jalapeno pepper to the poblano peppers as we like it spicy - great on grilled fish! Thanks for the recipe! Can't wait to try it on chicken breast. - 3/20/09

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  • 2 of 2 people found this review helpful
    This was awesome.. we used it with chicken one night and then the next night we just ate it as soup and and had soup and sandwiches. Great flavor! - 3/20/09

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  • Very Good
    2 of 2 people found this review helpful
    This is VERY good over pasta, too. We grill the chicken and veggies and toss with whole grain pasta and sauce. Very good! - 3/17/09

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  • Incredible!
    1 of 1 people found this review helpful
    I am a diabetic and heart patient; love this recipe just would like to know where the fat content comes from all ingredients in recipe are fat free and as a heart patient I eliminated the salt. - 1/10/10

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  • Very Good
    1 of 1 people found this review helpful
    Stirred some into leftover brown rice and a bit of chicken Very good. - 1/10/10

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  • 1 of 1 people found this review helpful
    sounds like something we get at a local restaurant poured over a toasted english muffin & poached eggs. They ususally put a slice of green pepper on it and sometimes a slice of tomato. One of my favorites. I will definetely be trying this! - 3/17/09

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  • Delicious!! I changed out the fat free cream cheese for low fat and the margarine for 'real' unsalted butter. Put in roasted Anaheim peppers (out of the garden) instead of poblano and added 1/2 of a roasted jalepeno for an extra 'kick'. According to the nutrition calc. - 61.6 calories per/serv. - 7/26/13

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  • If you use low fat cream cheese and regular butter you move up to 84 calories per serving, which is 28 calories per tablespoon. I find portion control easier if I compute the calories per tablespoon since 4 T = 1/4 c and so forth - 6/18/13

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  • I made this from frozen poblano chiles from Costco. The guests loved it over chiles rellenos and boiled chayote. I used the leftover sauce the rest of the week on salads, vegetables and over chicken. - 2/28/12

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  • This sounds fantastic!!! Thank you! - 4/11/11

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  • I think I'll roast the garlic with the chiles for a little extra flavor. Can't wait to try it! - 4/4/11

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  • This sauce was really good and different... - 4/2/11

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  • I could use this on a lot of dishes - 4/2/11

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  • fun! - 4/2/11

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  • pepper can be put in the broiler and cooked on high . then take the burn skins off . put into a bowl and cover with plastic wrap and let them steam and take the skins off . keep some of the burned thier for flavors . this is really a tastey dish . loved it . - 4/2/11

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  • Sounds delish. Will try this weekend on salmon filets. - 4/2/11

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  • Good. - 4/2/11

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