- 6 poblano peppers
- 6 tomatillos, dehusked
- 1 cup chopped cilantro
- ½ cup diced yellow onion
- ½ cup chicken broth (low sodium)
- 4 garlic cloves, chopped
- ½ teaspoon salt
- 1 teaspoon olive oil
- ½ cup nonfat plain Greek yogurt (optional)
NUTRITION FACTS FOR ONE SERVINGapprox. ¼ cup; makes 16 servings
20 calories; 3.7 grams carbohydrate; 0.5 gram fat; 0.8 grams protein; 0.7 grams dietary fiber
Average cost for one recipe: $4.50
Preheat the oven to 425°F. Wash the poblano peppers and tomatillos. Pat them dry and place on a baking sheet lined with parchment paper. Bake for 30 minutes. After 30 minutes, remove the baking pan from the oven and carefully flip over the poblano peppers (so the bottom side is now up) and return the baking sheet to the oven. Bake for an additional 15 minutes. Remove from the oven, set the tomatillos to the side, and place the peppers in a gallon-size Ziploc bag. Seal the bag and allow the peppers to cool. Next, remove the charred skin from the poblanos by rubbing it off with a paper towel. Once the skin is removed, cut the poblano peppers in half and cut out the stem and seeds. Next, place the poblanos, tomatillos, cilantro, diced onion, chicken broth, garlic, and salt in a blender and blend until smooth. On the stove, heat the olive oil a large saucepan on medium high heat. Add the poblano sauce and allow to simmer for about 5 minutes. Serve the poblano sauce as a dip with baked tortilla chips or whole wheat pita, or as a sauce with grilled chicken or fish.
Optional: For a creamy sauce, add the Greek yogurt to the saucepan with the poblano sauce and stir until smooth.