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Culichi Dip Or Sauce

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Ingredients

Adjust Servings:
5 poblano chiles, roasted, stemmed, seeded
5 garlic cloves
1 medium onion
1 tablespoon real bouillon (use better than bouillon paste)
7 5/8 fluid ounces media crema (nestle can, available in mexican markets)
1 cup whole milk
salt, to taste
2 cups shredded mozzarella cheese

Nutritional information

81.5
Calories
44 g
Calories From Fat
4.9 g
Total Fat
2.8 g
Saturated Fat
16.8 mg
Cholesterol
130.9 mg
Sodium
4.4 g
Carbs
0.5 g
Dietary Fiber
2.6 g
Sugars
5.3 g
Protein
54g
Serving Size

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Culichi Dip Or Sauce

Features:
    Cuisine:

    From Mariscos Chihuahua in Tucson, AZ. Usually served as a sauce with shrimp or fish. I serve it as a baked dip with tortillas or chips. Medium spicy (this depends on the poblanos). Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html

    • 110 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Culichi Dip or Sauce, From Mariscos Chihuahua in Tucson, AZ Usually served as a sauce with shrimp or fish I serve it as a baked dip with tortillas or chips Medium spicy (this depends on the poblanos) Originally from: blogspot com/2009/01/recipe-of-month html, From Mariscos Chihuahua in Tucson, AZ Usually served as a sauce with shrimp or fish I serve it as a baked dip with tortillas or chips Medium spicy (this depends on the poblanos) Originally from: blogspot com/2009/01/recipe-of-month html


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    Steps

    1
    Done

    Roast Whole Poblanos: Place on Cookie Sheet at 400 Degrees. Bake For ~20 Minutes, Until the Peppers Are Deflated & the Skins Are Charred in Spots. Place Cooked Peppers in a Bowl With a Top & Cool (this Will Loosen the Skin & Make the Peppers Easy to Handle). When Cool, Peel Off the Outer Membrane of the Peppers, Along With the Stem and Seeds.

    2
    Done

    Puree: Place All Ingredients in a Blender & Puree Until Smooth. Add Salt to Taste.

    3
    Done

    Pour Mixture Into Baking Pan. Stir in 3/4 of the Cheese. Sprinkle Remaining Cheese on Top. Cover and Bake at 350 For 45 Minutes. Uncover and Bake Another 10-15 Minutes, Until the Cheese on Top Is Bubbling & Slightly Golden.

    4
    Done

    You Can Make the Sauce Ahead of Time and Keep in the Fridge For a Few Days. If You Do This, the Baking Time Will Be Reduced. This Is Because of the Onions; They Add a Sharpness That Needs to Be Mellowed (baking Does This, as Does Resting Time in the Fridge). If the Sauce Rests in the Fridge For a Few Days, the Baking Time Is ~ 25 Minutes + an Additional 10-15. If You Bake It the Day You Make the Sauce, It Will Need the Stated, Longer Time.

    5
    Done

    Poblanos Vary in Spiciness, from Fairly Mild to Medium Spicy. You Won't Know Until the Puree Is Done. If You Want a Spicier Sauce, Simply Roast a Few Jalapeos Along With the Poblanos and Add Them to the Puree.

    6
    Done

    at Chihuahua (tucson, Az), This Sauce Is Served Over Shrimp & Fish. If You Wish to Do This, Simply Saute the Fish or Shrimp, Until Just Barely Done. Then Toss With the Puree. Top With Some Mozzarella and Bake, Until the Top Is Bubbling & Golden.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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