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Old 06-10-2009, 11:33 PM   #1
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Iso poblano cream sauce?

Right now I have the basic ingredients to make a poblano cream sauce.

I was thinking about using this mixture?

ingredients.
*Halved, seeded, grilled poblano's
*Philadelphia Cream cheese.
*Cilantro minced.
*1 clove Garlic Minched.
*chopped onions.

Magic bullet "puree it"

What do you guys & gals think?

Please add your tips or 2 cents to the post before I go ahead and make it.

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Old 06-10-2009, 11:45 PM   #2
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I think it would end up more like a poblano cheese dip, kinda thick.
You might thin it with something?
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Old 06-10-2009, 11:50 PM   #3
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Quote:
Originally Posted by GrillingFool View Post
I think it would end up more like a poblano cheese dip, kinda thick.
You might thin it with something?
I'm not sure, I'm thinking I might want the dip instead.

I've just just got done grilling the poblano's
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Old 06-11-2009, 09:06 AM   #4
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So how'd it turn out?
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Old 06-11-2009, 11:42 AM   #5
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I think if you want to turn this into a sauce, you could thin it with chicken broth...the cream cheese might be a bit much for a sauce, so you may want to try heavy cream instead. Poblano cream sauces I have had also generally include some nice white melting cheese, like manchego or queso fresca. But as a dip, or to spread on a tostada, what you have going so far sounds yummy. I would add a serrano or jalapeno to the mix for my taste.
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Old 06-11-2009, 12:37 PM   #6
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what a great idea. I'll have to get this in the queue.
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