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I wanted to reproduce the cilantro lime dressing from el Pollo Loco®. I have been on a poblano pepper kick lately, so here is my version.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
15 mins
total:
35 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Coat poblano peppers with vegetable oil and place on a baking sheet.

  • Cook peppers under the broiler until blistered and scorched, about 10 minutes. Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.

  • Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.

Cook's Note:

If you want to use as a dip, mix with sour cream in a 1 to 1 ration.

Nutrition Facts

106 calories; protein 0.4g; carbohydrates 1.4g; fat 11.3g; cholesterol 5.2mg; sodium 90.4mg. Full Nutrition
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