Ingredients:
- 4 large green anaheim chilies (or 4 green bell peppers and 2 jalapenos) or 4 large poblano chiles (or 4 green bell peppers and 2 jalapenos)
Directions:
- Roast the milk chilies, or the combination of bell peppers and jalapenos, in a heavy-based ungreased skillet until the skins are charred. Place in a plastic bag, twist to seal well and let stand for 20 minutes to allow the skins to loosen.
- Remove the seeds from the chilies and bell peppers, if using, and peel off the skins.
- Melt the butter in a large skillet, add the onion and garlic and sauté for about 3 minutes until softened. Sprinkle with the cumin and season with salt and pepper to taste.
- Stir in the sliced chilies and pour in the cream and stock. Cook over a medium heat, stirring always, until the liquid reduces in volume and form a richly flavored sauce.
- Transfer to a serving dish and serve warm, squeezing the lime juice at the last minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.22 Kcal (378 kJ) | ||
| Calories from fat | 52.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 9% | |
|---|---|---|---|
| Cholesterol | 11.38mg | 4% | |
| Sodium | 83.28mg | 3% | |
| Potassium | 160.26mg | 3% | |
| Total Carbs | 8.64g | 3% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 14.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 77.67 Kcal (325 kJ) | ||
| Calories from fat | 45.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 9% | |
|---|---|---|---|
| Cholesterol | 9.79mg | 4% | |
| Sodium | 71.7mg | 3% | |
| Potassium | 137.97mg | 3% | |
| Total Carbs | 7.44g | 3% | |
| Sugars | 4.65g | 22% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 4.3mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 12.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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