Iso poblano cream sauce?

[Chile Chef]

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.

 

[GrillingFool]

I think it would end up more like a poblano cheese dip, kinda thick.
You might thin it with something?

 

[Chile Chef]

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

 

[GrillingFool]

So how'd it turn out?

 

[MexicoKaren]

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.

 

[vyapti]

what a great idea. I'll have to get this in the queue.