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Ingredients

5 medium poblano peppers. stemmed and seeded 1 shallot, chopped 2 cloves garlic, chopped ½ teaspoon ground cumin ¼ teaspoon ground coriander 1 small red chile pepper, stemmed and seeded 1 (14.5 ounce) can chicken broth ½ cup water 2 tablespoons butter 1 tablespoon turbinado sugar 1 slice processed cheese food (such as Velveeta® Queso Blanco)

Nutrition Info

20.5 calories carbohydrate: 1.7 g cholesterol: 3.9 mg fat: 1.4 g fiber: 0.4 g protein: 0.6 g saturatedFat: 0.8 g servingSize: - sodium: 96.3 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden, about 5 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Stir in poblano peppers, red chile pepper, chicken broth, water, butter, and sugar. Cook until heated through, 5 to 7 minutes. Add cheese and let melt, 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.

3 cups

This very delicious poblano pepper sauce will go great over any Mexican dish! I put mine over leftover Mexican pizza!