Avocado-Poblano Enchilada Sauce
- Preparing Time: 5 minutes
- Total Time: 35 minutes
- Served Person: 6
- 4 cloves garlic chopped
- 1 tablespoon lime juice
- 2 tablespoon vegetable oil
- 1 medium onion chopped
- 3 medium poblano chile peppers
- 1 ripe avocado halved, seeded & peeled
- 1/4 cup fresh cilantro leaves
- Carbohydrate 5.90707500009102 g
- Cholesterol 0 mg
- Fat 8.35736458479483 g
- Fiber 2.65374994152348 g
- Protein 1.10756666667121 g
- Saturated Fat 0.974036145941003 g
- Serving Size 1 1 Serving (62g)
- Sodium 3.98291666668829 mg
- Sugar 3.25332505856755 g
- Trans Fat 0.361460937518113 g
- Calories 97 calories
1. Preheat broiler. Arrange chile peppers in a large shallow baking pan. Broil 4 inches from heat for 6-8 mins or til chiles are charred, turning occasionally. Transfer chile peppers to a bowl and cover with plastic wrap; set aside for 10 mins or tuntil peppers are cool enough to handle. Remove & discard skin & seeds; chop peppers. 2. In a med saucepan cook onion & garlic in hot oil over med heat for 7-10 mins or til onion is tender. Season with salt and pepper. Stir in chopped poblanos. 3. In a blender combine poblano mixture, avocado and cilantro; blend until combined. Gradually add 3 cups water in a steady stream through hold in the lid, blending to make a sauce. Blend in lime juice. Makes 3 1/2 cups Per 1/3 cup: 99 cal; 7g carb; 3g fiber
