Want a cream sauce with an ever-so-mild heat for that poultry or fish dish? This poblano cream sauce recipe hits just the right notes.
Poblano chilies are very mild hot peppers, two to eight times milder than the jalapeño pepper. They are easy to find in many grocery stores, so it’s simple to pull this recipe together. Try it over chicken breast, turkey, or white fish. It’s very tasty.
- In a large pot on medium-low heat, melt the butter.
- Add in the celery and leeks, and sauté for 5 minutes.
- Add in the coarsely chopped cilantro and poblano peppers. Sauté for an additional 5 minutes.
- Add the flour, stir to combine and sauté for 2 to 3 minutes.
- Add the chicken stock and stir to combine.
- Bring the sauce to a boil, then lower heat and simmer for 30 minutes or until the sauce reaches your preferred consistency.
- Remove sauce from the heat and strain out the vegetables. Finely mince about 1/2 cup worth of the vegetables and return only the finely minced vegetables, along with the finely minced cilantro, to the sauce. Stir to combine.
- Add a pinch of nutmeg, stir, and serve.