Best 3 Poblano Chile Sauce Recipes

POBLANO CHILE SAUCE

Steps:

• Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
• Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.

CILANTRO-STUFFED CHICKEN BREASTS WITH POBLANO CHILE SAUCE

Steps:

• Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
• To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
• Serve chicken with sauce.

MUSHROOM CREPES WITH POBLANO CHILE SAUCE

Steps:

• For crepes:
• Blend milk, eggs, 2 tablespoons melted butter, and salt in blender 5 seconds. Add flour, 1/2 cup at a time, blending batter until smooth after each addition. Let rest 1 to 2 hours. Reblend batter 5 seconds before using.
• Heat nonstick skillet with 7- to 8-inch-diameter bottom over medium-high heat; brush with melted butter. Pour 3 tablespoons batter into skillet; swirl skillet to coat bottom evenly. Cook until bottom of crepe is golden, about 30 seconds. Loosen edges gently with spatula and turn crepe over. Cook until bottom is brown in spots, about 30 seconds. Turn crepe out onto paper towel. Repeat, making about 16 crepes and stacking between paper towels. (Can be made 2 days ahead. Wrap and chill.)
• For filling:
• Heat oil in large skillet over medium-high heat. Add onions and sauté until translucent, about 3 minutes. Add mushrooms, epazote, and garlic. Sauté until mushrooms are brown and mushroom liquid has evaporated, about 10 minutes. Season with salt and pepper.
• For sauce:
• Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and thinly slice chiles.
• Melt butter in medium saucepan over medium heat. Add onion; sauté until soft, about 2 minutes. Add garlic; stir 30 seconds. Stir in flour (mixture may be firm). Sauté 1 minute longer. Whisk in warm milk and bring to boil, whisking constantly. Reduce heat to medium-low; simmer until sauce thickens, whisking occasionally, about 5 minutes. Pour sauce into blender. Add cream and half of roasted chiles (reserve remaining chiles for garnish). Blend sauce until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Whisk over medium heat until just warm before continuing.)
• Brush small baking sheet with oil. Arrange 1 crepe, brown spots up, on work surface. Place 2 packed tablespoons filling in center. Fold crepe in half. Fold in half again, forming triangle. Place filled crepe on prepared sheet. Repeat with 11 more crepes and all of filling. (Can be made 1 day ahead. Cover with foil and chill.)
• Preheat oven to 350°F. Pour 1/4 cup sauce into center of each of 6 ovenproof plates. Top each with 2 filled crepes. Pour 1/4 cup sauce over. Sprinkle with cheese. Bake until cheese melts, about 12 minutes.
• Meanwhile, heat 3 tablespoons oil in heavy medium skillet over medium-high heat. Add reserved poblano chiles and corn; sauté until heated through, about 2 minutes. Sprinkle with salt.
• Garnish crepes with sautéed chiles and corn, then cilantro sprigs, and serve.
• *Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.