When I saw the name "poblano cream sauce", somehow I just knew deep down in the depths of my
And the hunt began. (you see...I could not, for the life of me, remember where I had seen that first recipe that got this started in my brain). I looked at Martha Stewarts recipe...but it seemed....I dunno...weak? Then I looked at another recipe that also seemed weak, in a different way. But they both had their own strengths. I took the strengths and combined them and came up with this version. Let me just say....I almost ate it as soup!!! I couldn't stop dipping my spoon in for a taste. And another. And then once again because it was so good! By the time my guests arrived, I had gone through so many tasting spoons that I had to wash some just so my guests could eat the Tortilla Soup like the well bred, upstanding citizens that they are.
Poblano Cream Sauce
3 fresh poblano chillies
2-3 teaspoons oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 cup milk
4 tablespoons butter
1 tablespoon flour
1 cup Mexican Crema
Salt to taste
Roast the poblanos over an open fire, until the skins are blackened.
I have a grill grate that was hardly used because it was purchased to replace the old one for the gas grill. Shortly after, we tossed the gas grill (hated it) and reverted back to a Weber. Anyway...I kept the grate and found a great use for it!!! After a few turns on the grate, my poblanos were perfect!
In a medium sized sauce pan, I heated up the oil and sauteed the onion and garlic until tender. They then joined the poblanos in the blender along with the milk for a little pureeing.
Wipe out the sauce pan and melt the butter....add the flour and brown lightly, stirring constantly. Lower the heat and pour in the poblano puree mixture and stir until smooth. Add the Mexican Crema,
Next day....I used it to garnish my breakfast!!!
It was amazing!
I think next time, I want to make a Mexican version of eggs benedict with this sauce. What would you like to do with some?
This is my entry for this weeks Hearth and Soul Hop