ROASTED POBLANO & JALAPENO (COTTAGE CHEESE) CREMA
Prep/Chopping Time 5 Min / Cook Time 15-20 Min
Approximate Macros for 1 oz – 35 Cal, 2.3g Carb, 2.5g Fat, and 1.5g Protein
CREMA INGREDIENTS
1 Poblano Pepper
1 Jalapeno Pepepr
1 tsp Garlic or 1 Clove of Garlic
½ of a large lime
½ Cup Cottage Cheese
½ Cup Cacique Crema Mexicana – Table Cream
Preparation:
1. Find a skewer, long fork, or other item that you can use to hold your poblano and jalapeno over a flame
2. Skewer the stem side end of the poblano, turn your gas stove on high heat and hold your pepper close to the flame or at the very tip of the flame.
3. The pepper will make some spitting and sputtering noises; however, after a couple minutes, the skin will begin to blister and char. Make sure as much of the skin is charred as possible and let rest in a paper bag. You could also put this in a storage container with a lid on as well if you do not have a paper bag.
4. Repeat this step with the jalapeno
5. Once both peppers are blistered/charred and resting, you can move onto the next step.
6. You can used a Hand Immersion Blender for this step or a regular blender.
7. Place ½ Cup of the cottage cheese and Mexican Crema of your choice in a container
8. Blend this together well until very smooth – 30 seconds to 1 minute
9. Add in 1 tsp of garlic or 1 small clove of garlic and the juice of ½ of a large lime to the blended crema and cottage cheese
10. Take a moment to blend this together so that everything is incorporated well with the crema and cottage cheese
11. Time to remove the blistered skin from the peppers. I do this by rubbing a moist paper towel over the skin of the pepper. I have also completed this task by placing the pepper under some running water from my sink and just gentle rubbing the skin off (this would not be proper technique but it makes the process much easier).
12. Pat the peppers dry if you used my improper technique/tip above
13. Slice the end off the Jalapeno and cut into 2-3 smaller more manageable pieces and place in the crema and cottage cheese mixture seed and all
14. Core the poblano and dispose of the seeds (I find the poblano seeds can sometimes be bitter) then cut the poblano up into smaller chunks (4-5) and add this to the crema mixture…this will make it easier to blend.
15. Take your hand blender and blend this bad boy up until everything is incorporated well. It will have a light green color to the mixture at this point.
16. Give it a taste to see it if it needs any salt. It may not, it all depends on the sodium level of the cottage cheese you use.
17. I needed a little bit of salt, so, I added about ¼ tsp to the mix and then blended again to make sure it was disbursed evenly in the dip!
18. I gave this one more taste test to make sure I added enough salt. If you happen to go over a little bit with the saltshaker, you can always add a tablespoon or two of crema to the mixture and blend.
19. Now, time to enjoy!
I originally started making this sauce/dip because I was looking for a Chuy’s dupe of their white sauce/salsa. This tastes so similar! If you like, you can roast your clove of garlic in the air fryer to get an added layer of flavor to this dip. Also, you can mince up a little cilantro to also add to the sauce/dip and that would taste amazing! You can stop here; it makes a great dip to accompany chips and salsa. It is also so flavorful that you can put it atop grilled meat such as pork, carne asada, chicken, or grilled salmon! I used to make this with mayo, so I didn’t make it frequently because of the high fat and calorie content of the mayo. Now, I will be making this much more frequently as you do not lose much of the flavor at all by swapping the mayo with cottage cheese!
I hope you love this as much as I do and if you make it, leave a comment.
