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Poblano Cream Sauce

Yield Makes 2 1/3 cups
Serve this rich sauce recipe over fish fillets for an impressive meal.


  • 6 poblano chiles
  • 1 cup chicken broth
  • 3/4 cup butter
  • 1/2 (8-ounce) package cream cheese, softened
  • 1/2 cup (2 ounces) shredded cheddar cheese

How to Make It

  1. Place chiles on an aluminum foil-lined baking sheet. Broil chiles 3 inches from heat 8 to 10 minutes on each side or until charred. Place chiles in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel and seed chiles, discarding skins.

    Photo: Lee Harrelson
  2. Combine chiles and broth in a blender or food processor; process until smooth.

  3. Melt butter in a large skillet over medium heat, and stir in chile mixture. Add cream cheese and cheddar cheese, stirring constantly. Cook 2 to 3 minutes, stirring constantly, until cheeses melt.