Roasted Poblano Gravy

Roasted Poblano GravyRecipe
Lisa Romerein
MAKES: About 2 1/2 cups; 8 to 10 servings


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About 1 cup fat-skimmed chicken broth (if needed)
1/4 cup (1/8 lb.) butter
3 fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
3 tablespoons all-purpose flour
Salt and fresh-ground pepper


1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

2. In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.

3. Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

Nutritional analysis per 1/4 cup.

Created date

January 2005

Nutritional Information

Calories 218
Caloriesfromfat 66 %
Protein 1.7 g
Fat 16 g
Satfat 6.3 g
Carbohydrate 18 g
Fiber 0.8 g
Sodium 0.0 mg
Cholesterol 24 mg