Roasted Poblano Cream Sauce (Gluten Free)

I made this sauce yesterday and served it over enchiladas...it was delicious! It can be used as a sauce for tacos or tostadas....I think the possibilities are endless! It tasted great with carne asada, but would be good with pork or chicken, too!

 Roasted Poblano Cream Sauce

2 or 3 Poblano chiles

4 garlic cloves, chopped

1 small onion, diced

1 diced jalapeno (stem and seeds removed)

1/2 cup (about a handful) fresh cilantro

3 tbsp butter

1 tsp cumin

3/4-1 cup heavy cream (or half and half)

3 tbsp gluten free flour

1 1/2 cup chicken broth

Roast chiles under the broiler (on high) until they are blackened and charred on all sides. Remove them from the broiler and place in a ziploc bag or in a bowl covered tightly with saran wrap. Let them cool. When they are cooled, remove their peels, any seeds, the stem...and chop.

In a sauce pan, add butter. Saute the diced onion, garlic and diced jalapeno about 2 minutes. Add cumin, salt and pepper and continue to simmer about 5 more minutes. Add chopped poblano. Sprinkle with the gluten free flour and continue to saute another 2-3 minutes. Add chicken broth and simmer until thickened.

Transfer mixture to a food processor or blender. Add cilantro and puree. Put this mixture back into the saucepan and bring to a slight simmer. Add cream or half and half and simmer 

until thickened.