This roasted poblano cheese sauce is seriously, ridiculously, and totally amazing. Creamy cheese and flavorful, smokey, roasted poblanos, combine to make the perfect dip, sauce, topping, whatever!
Roasted Poblano Cheese Sauce
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If I could marry a food, this would be it. Not only is it versatile and easy to make, but the flavor! Yummy. Okay, now that I am done gushing, let’s talk about how you make it! Wait…I will just show you. It is that good.
So let’s talk about how to roast poblanos! It is so much easier than you might think!
- You need the peppers: Choose peppers with flat surfaces, avoid deep grooves when roasting as this makes it much harder to get the skin off the pepper.
- You need a cast iron pan: While you can get away with not having one, and could simply broil your peppers in the oven, a cast iron pan gives you the most control over your heat and best results for roasting these peppers inside your home.
- Heat your cast iron pan until it is smoking slightly
- Place your peppers in the pan, and let sit until they start to blacken and the skin starts to blister. You want them to just blister, not get too dark black. Basically the goal is to burn the skin, but not the meat of the peppers.
- Rotate the peppers, and use tongs to help move peppers about to blister all sides and parts.
- Remove from pan and put in plastic bag for 5 minutes.
- Remove from bag, cut off top, slice down middle, remove seeds.
- Turn pepper over and scrape off blistered skin.
- Chop into pieces and add to sauces, dressings, and dishes as you see fit!
- If your peppers are hot (which sometimes happens in the US, but is rare if the peppers are from Mexico), you can soak the roasted peppers in salt water for 30 minutes to draw out that heat and make them more mild flavored.
- If you are worried, or if you have sensitive skin, wear gloves when working with any type of pepper.
- When selecting poblanos, choose ones that are dense, heavy for their size, have firm pods, and a strong, uniform color.
Roasted Pablano Cheese Sauce
- 2 Tbs butter
- 1 tsp minced garlic
- 1 can evaporated milk 12 ounces
- 2 1/2 cups mozzarella cheese shredded
- 1 roasted poblano pepper Or a can of green chillies, 5 ounces
- Melt butter and add garlic on a medium high heat
- Saute garlic for about a minute
- Add in evaporated milk and stir, bring to a simmer
- Turn the heat down to medium, and add in cheese, and stir continuously, letting the cheese melt. Stir until cheese sauce is nice and runny
- Remove from heat
- Add in roasted poblanos (or green chillies)
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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