Roasted Poblano Cream Sauce
Featuring fire-roasted poblano peppers, this luxuriously smooth sauce boasts a depth of flavor achieved through slow simmering with aromatic garlic and a touch of smoky warmth. Accented with the brightness of lime and the comforting richness of Bongards® White Super Melt™ American Loaf, this versatile sauce is poised to elevate any dish. From succulent proteins to comforting pastas, prepare for a symphony of taste on your plate.
INGREDIENTS
- 3 poblano peppers
- 1 Tbsp. Bongards® Salted Butter
- 2 garlic cloves, minced
- 1/2 tsp. ground cumin
- 2 oz. chicken broth
- 8 oz. heavy whipping cream
- 4 oz. Bongards® White Super Melt™ American Loaf, shredded
- 1 Tbsp. lime juice
- 1 Tbsp. lime zest
- Salt and pepper to taste
- 1 Tbsp. cilantro, rough chopped for garnish
PREPARATION
- Slice each poblano in half, cut out stems and seeds.
- Set the peppers skin-side down over the flame of a gas stove. Use metal tongs to move pepper halves around so skin chars and blisters uniformly.
- Place peppers in bowl, cover tightly with plastic wrap, allowing them to steam until cool enough to handle, about 15 to 20 minutes.
- Remove all skin, seeds, and stems from peppers and discard. Small dice peppers.
- In large saucepan over medium heat, melt butter, then add garlic, poblanos, and cumin, cooking until fragrant, about 1 minute.
- Add in heavy cream and chicken broth until simmering.
- Add in American cheese, lime juice, and 75% of lime zest, stirring until completed melted and combined.
- Season to taste with salt and black pepper.
- Garnish with remaining lime zest and cilantro.
