Recipe Details
Ingredients
-
6poblano peppers
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2cupschicken broth
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salt and pepper to taste
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½teaspoonground nutmeg
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2cupsmilk
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3tablespoonsmargarine
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1tablespoonall-purpose flour
Cooking Directions
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Preheat the oven’s broiler.
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Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
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In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
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In a small saucepan over medium heat, warm milk and set aside.
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In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.
Tips
Do not overcook chile peppers.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories143 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 3g |
13% |
| Cholesterol 8mg |
3% |
| Sodium 427mg |
19% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 2g |
7% |
| Total Sugars 6g |
|
| Protein 6g |
13% |
| Vitamin C 46mg |
51% |
| Calcium 129mg |
10% |
| Iron 1mg |
3% |
| Potassium 376mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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