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.



  1. Slice each poblano in half, cut out stems and seeds.
  2. 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.
  3. Place peppers in bowl, cover tightly with plastic wrap, allowing them to steam until cool enough to handle, about 15 to 20 minutes.
  4. Remove all skin, seeds, and stems from peppers and discard.  Small dice peppers.
  5. In large saucepan over medium heat, melt butter, then add garlic, poblanos, and cumin, cooking until fragrant, about 1 minute.
  6. Add in heavy cream and chicken broth until simmering.
  7. Add in American cheese, lime juice, and 75% of lime zest, stirring until completed melted and combined.
  8. Season to taste with salt and black pepper.
  9. Garnish with remaining lime zest and cilantro.