Charred Poblano Cream Sauce

• 5 poblano peppers
• 1 cup heavy cream
• 1/2 cup sour cream
• 3 cloves garlic, roasted
• 1/4 cup chicken or vegetable stock
• 2 tablespoons butter
• 1/4 cup Cotija or Parmesan cheese
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. 1Char poblanos over open flame or under broiler until completely blackened. Steam in covered bowl 10 minutes. Peel off skin, remove seeds. Blend poblanos, creams, roasted garlic, and stock until smooth. In saucepan, melt butter and add poblano mixture. Simmer gently for 10 minutes. Stir in cheese and seasonings. Do not boil. Serve warm over enchiladas, chicken, or vegetables. Refrigerate for up to 5 days.

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