Poblano Cream Sauce #2

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Course: This-That

Cuisine: Mexican

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

A creamy flavorful poblano cream sauce!

Preheat the oven to 400 degrees.
Line a baking sheet with foil. Lightly rub olive oil on the surface of each poblano chili.
Place them on the baking sheet and bake for 10-15 minutes until the outer skin blackens and blisters throughout. You may need to rotate the poblano pepper half way through to even out the roasting.
Remove them from the oven and place them in a bowl. Cover with a kitchen towel and set aside to cool completely.
Once cooled, rub off the outer blackened skin under running water, carefully tearing the poblano chilies open and pulling out the seed pods and stems inside. Rinse all the seeds away.
Finely dice the roasted chilies and set aside.

Set the vegetable broth on the stove to heat up.
In a medium sauce-pan, melt the butter over medium-low heat.
Add the flour and combine with the butter. Let the mixture cook for about 5 minutes until it turns golden brown, whisking frequently.
Whisk in 1 cup of the hot vegetable broth. Once well combine, add the remaining 2 cups vegetable broth and stir until thick and bubbly. (Note: Do not move onto the next step until the sauce is thick enough, but not clumpy, otherwise it will be too thin for the enchiladas)
Next add 2 cups of sour cream (or yogurt) and whisk until smooth.
Add the diced roasted poblano chilies into the sauce and bring to a low simmer.
Adjust the salt if needed and add some freshly ground black pepper. Turn off the heat and set aside.