| Servings |
10
|
Ingredients
- .5 C Onion chopped
- 1.5 tsp Butter
- 1 C Mexican Creme
- 3 Poblano Pepper roasted, skinned and seeded
- 1 Serrano Pepper seeded and chopped
- .3 C Cilantro chopped
- 1 Tb Chicken Stock
- 2 Avocado pitted and sliced
Ingredients
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Instructions
Sauce
- Over medium heat in a sauce pan cook the butter and Onion until translucent. Then remove from the heat and set aside for a few minutes to cool
- Add to the Sauce pan the Mexican Creme, Poblanos, Serrano, Cilantro, Chicken Stock and the Avocados. Use an immersion blender to puree into a smooth sauce
Roasted Poblano
- Preheat the Broiler. Place the Poblanos on a baking pan lined with foil Place as close to the heat as possible and roast them for 5-7 minutes per side until the entire chilie is charred
- Move the charred chilies to a ziplock bag for about 10-20 minutes to allow them steam. The skin should now easily be removed.
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