Poblano peppers are another staple in the southwest. For a capsicum they are quite mild, especially when roasted. Many recipes call for them to be roasted and peeled, which actually means burn em till they are black. They can also be stuffed just like bell peppers.
I also use them to make my salsa verde (green sauce). It can be served hot or cold as a dip, used for making enchiladas, or as a pasta sauce or over rice. For supper tonight I will be mixing it with some leftover chicken and serving over wide noodles.
2 large poblano peppers, seeded and chopped
2/3 cup low fat soy milk (can use dairy milk instead)
1 tbs Promise fat free spread
1 tbs flour
1/2 cup shredded cheese (I used cheddar but you can use any kind)
1 cup fat free sour cream
1 tbs lime juice
any additional seasonings to taste (I usually use some onion powder and tabasco sauce).
Puree peppers with milk in blender.
In a sauce pan, combine spread and flour over low heat. Stir until it forms a paste.
Add pepper puree to sauce pan and increase heat to medium, stirring frequently until it begins to thicken and the paste has been completely incorporated (about 5 minutes).
Reduce heat to lowest setting and add cheese, stirring until melted.
Add lime juice and sour cream and any other desired seasonings.
Makes about 3 cups. About 80 calories per 1/2 cup serving. You can make it even lower in calories and fat by using low fat cheese.
Also makes a pretty good sauce/spread for burgers and chicken sandwiches or you can thin it with some water and vinegar to use as salad dressing.
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