Poblano Cream Sauce

1. 1

   Place chiles on an aluminum foil-lined baking sheet. Broil chiles 3 inches from heat 8 to 10 minutes on each side or until charred. Place chiles in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel and seed chiles, discarding skins.

2. 2

   Combine chiles and broth in a blender or food processor; process until smooth.

3. 3

   Melt butter in a large skillet over medium heat, and stir in chile mixture. Add cream cheese and cheddar cheese, stirring constantly. Cook 2 to 3 minutes, stirring constantly, until cheeses melt.

* Per serving · 4 servings · Values may vary.

No additional tips available.