cheese & poblano sauce


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.


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


Serving suggestion:


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