cheese & poblano sauce

2016-04-11

This recipe was prepared with brie cheese, but any cheese that you like and will melt when heated would do. My preferred cheese for these things would normally be Boursin with garlic and herbs. I probably used brie because I didn't have Boursin in the house that day.

This is a good way to put those over-ripe or dried-up cheeses to good use.

INGREDIENTS

This is what you need for 2 servings:

2 poblano peppers, roasted, peeled
2 tbsp. Boursin ‘fines herbes’
or a similar creamy cheese
2+ tbsp. heavy cream

Pic1: brie poblano sauce

Directions

Destem and deseed the poblano, wash carefully inside and out.
Chop the poblano coarsely.
Roast the poblano on a hot surface. Stir and toss frequently to prevent burning.
Stir in the Boursin cheese. Let melt.
Remove from the heat.
Optional:
- Stir in some extra cream for a somewhat runnier sauce.
Serve immediately.

Serving suggestion:

Serve over a really good seared steak.

Pic2: brie, T-bone steak
Pic3: fry, add cheese
Pic4: melt and mix

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org