You could have the most delicious steak, seafood, or rice dish on your plate. But the sauce that you pour over top can really take the taste factor through the roof. That’s exactly what you’ll get with this mouthwatering Roasted Poblano Cream Sauce recipe. It’s gooey, creamy, and absolutely heavenly. And the poblano peppers give the sauce that little extra kick.
Besides being delicious, this sauce recipe is also full of healthy ingredients. Take the poblano peppers, for instance. All types of chili peppers have a substance called “capsaicin,” which is actually what gives peppers their distinct flavor and spice. But it’s also associated with fighting inflammation in the body. Inflammation is linked to all sorts of ailments, so reducing it can help to alleviate a number of health issues in the body. Peppers have also been known to be a natural pain reliever. They’re also associated with stronger immunity and better heart health, and may even be a factor in weight loss.
Onions are also a part of this delicious sauce recipe and come with their own set of health benefits too. Onions can help to reduce the risk of cardiovascular disease, obesity, and possibly even cancer. They’re loaded with vitamins, minerals, and antioxidants. Adding onions to this sauce recipe — and any other recipe — is easy thanks to their versatility.
This creamy, cheesy sauce can be easily incorporated into your Thermo Diet plan, which is designed to help promote good health. By eliminating certain foods and adding others, you can effectively boost your immunity, increase your metabolism, lose weight, sleep better, and even alleviate stress. If your goal is to improve your health, give the Thermo Diet plan a shot today!
Roasted Poblano Cream Sauce
- 3 each poblanos
- 2 tbsp butter
- 1 each medium onion
- 1 each garlic clove
- 1 cup heavy cream
- 2 ounces queso fresco cheese
- salt and pepper
- Heat butter in a large pan over medium heat. Once butter is fully melted, add sliced onions to the pan and toss to fully coat in the butter.
- Cook for 10 minutes on medium-high heat, stirring constantly to prevent burning. Reduce heat to medium, cook for another 10 minutes, stirring occasionally. Add pinch of salt and stir, cook for another 10 minutes, stirring occasionally. At this point they should be darker in color and caramelized.
- When onions are almost done, add garlic and stir to combine. When finished, set aside.
- Next, we’ll roast the poblanos. Start by preheating the oven to 400 degrees. Place peppers on a foil-lined baking sheet and roast for about 15- 20 minutes, turning every few minutes until peppers are browned and skins are starting to peel. Remove from oven, place peppers in a bowl and cover with plastic wrap for about 10 minutes (this will steam the peppers and make it easier to peel off the skin).
- Place on a cutting board, remove skins (should come off easily), remove seeds, then chop the pepper and place into a food processor.
- Add caramelized onions to the food processor. Pulse until fully blended and broken down. Add back to the caramelized onion pan, then season with salt and pepper.
- Pour cream into the pan and whisk to combine. Turn heat up to medium/medium-high and bring to a simmer for a few minutes.
- Once sauce has thickened slightly turn heat down to low and start to whisk in the crumbled cheese. Whisk until cheese has fully melted, season with salt and pepper to taste.