I wanted to reproduce the creamy cilantro dressing from el Pollo Loco. I have been on a poblano pepper kick lately, so here is my version.
Ingredients
- 3 poblano peppers, halved lengthwise and seeded
- 1 teaspoon vegetable oil, or as needed
- 1 cup mayonnaise
- 3 tablespoons lime juice
- 2 cloves garlic
- 1 cup roughly chopped fresh cilantro
- salt and ground black pepper to taste
Directions
Step 1
Set an oven rack about 6 inches from the heat source; preheat the broiler.
Step 2
Coat poblano peppers with vegetable oil; place on a baking sheet.
Step 3
Cook peppers under the broiler until blistered and scorched, about 10 minutes.
Step 4
Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.
Step 5
Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.
Cook’s Note:
If you want to use this as a dip, mix with sour cream in a 1-to-1 ratio.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 106 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 9% |
Cholesterol5mg | 2% |
Sodium90mg | 4% |
Total Carbohydrate1g | 1% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein0g | |
Vitamin C9mg | 45% |
Calcium5mg | 0% |
Iron0mg | 1% |
Potassium44mg | 1% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this