Sunday, September 24, 2017

Cream Sauce with Poblano Peppers

We grilled chicken and Kathleen made this to dress it up.  Our peppers were a bit spicy!
Cream Sauce with Poblano Peppers

3 poblano peppers, sliced in half lengthwise and seeds removed
1 tsp olive oil
salt and pepper
1/4 cup plain Greek yogurt
Juice of 1/2 lime

Rub the Poblano peppers with the oil. Spread on a baking sheet and season with salt & pepper. Roast at 425 degrees for about 10-15 minutes or until peppers are charred and softened. Allow to cool before handling.

In a blender or in a bowl using an immersion blender, blend together the Greek yogurt, lime juice and roasted Poblano peppers. Refrigerate until needed.

Heat the oil in a skillet over medium high heat. Season the chicken breasts on both sides with Ancho chili powder and sea salt. Sear for 4-6 minutes per side, or until chicken is fully cooked through.

Spoon  sauce over chicken

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