Creamy Spinach and Roasted Poblano Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy sauce made with roasted poblano peppers and spinach, enriched with butter and milk. Versatile enough for enchiladas, tacos, or any Mexican-inspired dish needing a rich, savory sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoons olive oil
- 4 garlic cloves, peeled
- 1 onion, coarsely chopped
- 2 poblano peppers, cut into large strips
- 6 tablespoons butter
- 1/2 cup flour
- 2 cups milk (warm)
- 2 cups chicken broth (warm)
- 1 teaspoon salt
- 1 cup spinach leaves
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1140mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 337mg
- Calcium
- 232mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.