Creamy Spinach and Roasted Poblano Sauce
Ingredients
For Roasting
-
1
tablespoon
olive oil
-
4
cloves
garlic
-
1
medium
onion
-
2
large
poblano peppers
For the rest of the sauce
-
6
tablespoons
butter
-
½
cup
flour
-
2
cups
milk
-
2
cups
chicken broth
-
1
teaspoon
salt
-
1
cup
spinach leaves
Instructions
- Preheat the oven to 375°F.
- Wrap the garlic in foil with some oil and toss the poblano and onion with the remaining oil.
- Roast the garlic, poblano, and onion on a baking sheet for 30 minutes until soft.
- In a saucepan, melt the butter and whisk in the flour to form a paste, cooking for a few minutes.
- Slowly whisk in warm milk and chicken broth, simmering until smooth and thick.
- Blend half of the creamy mixture with the roasted vegetables and spinach until mostly smooth.
- Combine the blended mixture with the remaining creamy sauce in the saucepan, seasoning to taste.
- Use the sauce on enchiladas, burritos, or any desired dish.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
600mg
Cholesterol
40mg
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