Poblano Cream Cheese Sauce
(45)
  • Number of Servings: 12
Ingredients
8 oz Chicken broth, fat free 8 oz fat -free cream cheese1/4 cup reduced-calorie margarine3 garlic cloves, peeled (or to taste)3 Poblano peppers, roasted, peeledsalt 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.
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • ZBRICKSTER
     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
  • CDURNIN
     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
  • MISSYJVW
     Loved it! Used green and red peppers instead of poblano and it turned out great. - 3/17/09
  • TCROOK123
     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
  • APPLEPIEDREAMS
     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
  • GRAMMAALI
     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
  • HAWGWILD49
     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
  • REBBIE54
     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
  • MYDONNA13
     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
  • LADYVALK
     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
  • MLACE5
     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
  • REIRIOPM
     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
  • LLEEINIA
     Stirred some into leftover brown rice and a bit of chicken Very good. - 1/10/10
  • RABSSBROWN
     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
  • DAIZYSTARLITE
     yummy - 1/29/19
  • KOKOFITNUT
     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
  • RFISCHER79
     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
  • MEGLOPEZ
     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
  • 3016DEBRA
     This sounds fantastic!!! Thank you! - 4/11/11
  • SPIDERHOLE
     I think I'll roast the garlic with the chiles for a little extra flavor. Can't wait to try it! - 4/4/11
  • ROYALTY1022
     This sauce was really good and different... - 4/2/11
  • WINNIE-POOH
     I could use this on a lot of dishes - 4/2/11
  • KPHICKEY
     fun! - 4/2/11
  • SUGARSMOM2
     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
  • SCUNNEEN2
     Sounds delish. Will try this weekend on salmon filets. - 4/2/11



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