4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE
A recipe for the easiest roasted poblano cream sauce, using only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.
Provided by Mike Hultquist
Categories Main Course Salsa
Time 20m
Number Of Ingredients 4
Steps:
- Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
- Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
- Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
- Process until nice and smooth.
- Adjust for salt and serve as desired.
Nutrition Facts : Calories 26 kcal, Carbohydrate 3 g, Fat 1 g, Cholesterol 3 mg, Sodium 323 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
CREAMY SWEET CHILI SAUCE RECIPE
This easy Creamy Sweet Chili Sauce is made with just 3 ingredients whisked together to create an amazing dipping sauce for chicken, sausage balls or vegetables!
Provided by Jessica
Categories Homemade Condiments & Sauces
Time 3m
Number Of Ingredients 3
Steps:
- Combine all ingredients together and serve!
Nutrition Facts : Calories 49 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 tablespoon, Sodium 28 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CREAMY WHITE CHILI
I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana
Provided by Taste of Home
Time 50m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.
Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.
HOMEMADE CHILLI SAUCE
This homemade sriracha recipe blends plenty of hot red chillies and garlic with a touch of sugar, salt and vinegar for a sweet, tart, spicy taste sensation!
Provided by Nancy Anne Harbord
Number Of Ingredients 6
Steps:
- Trim the stalks of the chillies and deseed - slice each chilli down its length, open up the chilli and scrape out the seeds with a teaspoon. It's important that you wear gloves for this task! The build up of chilli juice on your hands from these quantities will make your hands burn for days - DAYS!
- Add all the ingredients except the sugar and salt to a high powered blender or food processor and blend until smooth. If your food processor isn't quite up to par, don't worry! You can sieve out any larger pieces after cooking.
- Add the chilli mixture, the sugar and salt to a large saucepan and bring to the boil. Reduce the heat and simmer gently, stirring fairly regularly to stop the bottom sticking and burning. The sauce is done when the mixture is reduced and thickened, about 20 minutes of simmering. You can decide now how thick you want your sauce to be - add a little extra water if you want to thin it, or simmer a little longer if you want it thicker. Taste the mixture - this is quite a hard one to sample as it's pretty spicy and your palate will become blown out after a few tastes, but someone's got to do it! I added a little extra salt (1/2 teaspoon) and vinegar (1 teaspoon) for my tastes, but yours will be different. You might want some extra sugar, but for me the chillies were pretty sweet themselves.
- Fill the bottle or jar you want to store your sauce in with boiling water and leave for 10 minutes. If you have used a high-powered blender, just decant the sauce into this clean bottle (a funnel is very useful here). If your blender wasn't quite able to purée the sauce and it still looks a little chunky, press it through a fine mesh sieve before bottling. Store in the fridge - it will last for several months.
HOMEMADE CHILI SAUCE
Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g
GREEN CHILE CREAM SAUCE
My Man made this WONDERFUL homemade sauce of home ingredients at hand. He's so simplistic!! Made and put over his homemade burritos!!! Nice and smothered.... with melted shredded cheese, mmmmmm!! .... I hear your tummy rumblin!! lol
Provided by Chef GreanEyes
Categories Sauces
Time 8m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- heat chiles in small sauce pan with butter until butter is melted.
- simmer over low heat for about 2 minute.
- slowly add flour and stir in to make rioux.
- add milk and garlic then mix and simmer until desired consistancy is reached.
- season with salt and pepper.
WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE
Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
Provided by Danelle
Categories Main Dishes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
- Mix the chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Nutrition Facts : Calories 440 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CREAMY CHILLI SAUCE
Make and share this Creamy Chilli Sauce recipe from Food.com.
Provided by Missy Wombat
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a small pan, saute onion, garlic, ginger until golden brown.
- Add pumpkin, masala paste, salt, chilli powder.
- Stir for 1 minute, add water, bring to boil, stir until thick paste is formed.
- Remove from heat.
- Stir in the cream and cilantro.
- Serve hot.
Nutrition Facts : Calories 67.7, Fat 5, SaturatedFat 1.2, Cholesterol 5, Sodium 158.9, Carbohydrate 5.3, Fiber 0.7, Sugar 1.7, Protein 1
CHILI-LIME CREAM SAUCE
Categories Sauce Milk/Cream Ginger Pepper Quick & Easy Lime White Wine Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
CREAMY CHILI SAUCE
Make and share this Creamy Chili Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 5m
Yield 1 recipe
Number Of Ingredients 4
Steps:
- Whisk well and serve with the cooked Bloomin Onion.
Nutrition Facts : Calories 1032.6, Fat 91.3, SaturatedFat 53, Cholesterol 239.2, Sodium 2194.6, Carbohydrate 40.8, Fiber 8.3, Sugar 30.6, Protein 13
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