Culichi-Poblano Cream Sauce
Creamy, rich and delicious. Excellent with shrimp, chicken, beef or used as a dipping sauce with tortilla chips.
Ingredients
- 3 Poblano peppers, roasted
- 1/2 Serrano pepper, chopped
- 1 Tbsp. Jalapeno, minced
- 6 cloves Garlic, diced
- 2 stalks Scallions, green and white parts
- 1 Tbsp/ Fresh lime juice
- 1/2 cup Cotija cheese, grated
- 1/2 cup Oaxaca cheese, grated
- 1/3 cup Manchego cheese, grated
- 3/4 cup Mexican cream
- 1/2 cup Chicken stock
- 1/2 large Avocado, chopped
- 1 Tbsp. Chicken Bouillon
- 1/4 tsp. Sea salt, or to taste
- 1/4 tsp. Cayenne pepper, or to taste
Instructions
- Blend the following ingredients on high until very smooth: Poblanos, serrano, jalapeno, garlic, onion, cotija cheese, avocado, Mexican crema, chicken stock, lime juice, bouillon, salt and cayenne pepper.
- Pour the salsa from the blender into a skillet. Add the Manchego cheese. Turn the heat to medium and cook for 5 minutes until cheese is completely melted. Taste for salt/pepper and adjust with additional chicken stock if the sauce is too thick.
- Whether you're making enchiladas or using Culichi on shrimp or chicken, the Oaxaca cheese makes a wonderful topping.