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Cilantro Lime Dressing

Isabel

"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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Ingredients

35 m servings 106 cals
Original recipe yields 16 servings (2 cups)

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Directions

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  • Prep

  • Cook

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Coat poblano peppers with vegetable oil and place on a baking sheet.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • If you want to use as a dip, mix with sour cream in a 1 to 1 ration.

Nutrition Facts


Per Serving: 106 calories; 11.3 g fat; 1.4 g carbohydrates; 0.4 g protein; 5 mg cholesterol; 90 mg sodium. Full nutrition

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Reviews

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Very, VERY nice dressing, bursting with fresh flavor. Perfect pairing of lime, poblano peppers, and cilantro, with not one dominating. Used half of this on a taco salad and mixed the rest with...

Very tasty. I used serranos instead of poblanos, because I wanted spicy, but tastes close to the el pollo loco dressing for sure.

This is so good. I did omit the poblano peppers because I did not have any on hand ...added a little more cilantro. I used this for salad...nachos...quinoa bowl...ect... it is much better than...