Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This very delicious poblano pepper sauce will go great over any Mexican dish! I put mine over leftover Mexican pizza!


Recipe Summary

20 mins
20 mins
20 mins
1 hr
3 cups


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet.

  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

  • Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden, about 5 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Stir in poblano peppers, red chile pepper, chicken broth, water, butter, and sugar. Cook until heated through, 5 to 7 minutes. Add cheese and let melt, 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.

Cook's Notes:

Make your slice of Velveeta(R) 1/2-inch thick.

You can roast and peel poblano peppers the day before making the sauce, if you'd like.

I went to an authentic Mexican restaurant and was served a platter that had hot food on each side of my salad. At first I was not happy, but I tasted it, and believe it or not lettuce tastes good warm! So give it a try over your lettuce! This picture shows it over a slice of Mexican pizza.

Nutrition Facts

21 calories; protein 0.6g; carbohydrates 1.7g; fat 1.4g; cholesterol 3.9mg; sodium 96.3mg. Full Nutrition