Creamy Spinach and Roasted Poblano Sauce

• Produce

  • 4 Garlic cloves
  • 1 Onion
  • 2 Poblano peppers
  • 1 cup Spinach, leaves

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/2 cup Flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 6 tbsp Butter
  • 2 cups Milk

Found on pinchofyum.com

Ingredients

• 1 tablespoons olive oil
• 4 garlic cloves, peeled
• 1 onion, coarsely chopped
• 2 poblano peppers, cut into large strips
• 6 tablespoons butter
• ½ cup flour
• 2 cups milk (warm)
• 2 cups chicken broth (warm)
• 1 teaspoon salt
• 1 cup spinach leaves

Directions

• Preheat the oven to 375 degrees. Wrap the garlic in foil with a little bit of oil. Toss the poblano and onion with the remaining oil. Place all three items on a baking sheet and roast for 30 minutes or until very soft.
• Meanwhile, melt the butter in a saucepan and whisk in the flour to form a thick paste. Cook for a a few minutes. Slowly whisk in the warm milk and chicken broth. If they are cold, it will be more difficult to achieve a smooth texture. Whisk/simmer until smooth and thick, 5-10 minutes.
• Add half of the creamy mixture to a blender or food processor with the roasted vegetables from step one. Add the spinach. Pulse until mostly smooth. Taste and adjust with additional salt, pepper, or other seasoning.
• Transfer to the saucepan and combine with remaining creamy sauce base. Season with additional salt and pepper. Use on enchiladas, burritos, veggie bowls, quesadillas, eggs, breakfast hash, or anything else that you want. Sauce for life!