| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Chicken, Mexican, Pasta, Sauces | 1 | Cup |
INGREDIENTS
| 3/4 | c | Cream |
| 1 | Or 2 chiles poblanos | |
| Salt and Pepper |
INSTRUCTIONS
Peel and deveined the Poblanos, cut in slices, put in the blender with the cream, salt and pepper. This sauce can be used over the spaghetti or chicken. This sauce cannot be warmed too much, it do not have to be boiling, is better to use the microwave for to warm the dishes or the oven if the dish is cover with plastic wrap. For Spaghetti: cook the spaghetti as usual and cover with the sauce, you can add some cheese and then warm in the microwave. For Chicken: cook the chicken with water and some vegetables (optional) or as ususal, cover with this sauce and warm in the microwave. VARIATIONS: instead or cream you can use cheese cream or both. Also you can add the chiles poblanos as you want. Patricia Wriedt. Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 11:47:18 -0600 From: Patricia Wriedt <pwriedt@SPIN.COM.MX>
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Nutrition (calculated from recipe ingredients)
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Calories: 616
Calories From Fat: 581
Total Fat: 66g
Cholesterol: 244.5mg
Sodium: 67.8mg
Potassium: 133.9mg
Carbohydrates: 5g
Fiber: 0g
Sugar: <1g
Protein: 3.7g