POBLANO SAUCE

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 red onion, chopped
• 2 poblano peppers, seeded and chopped
• 3 tablespoons garlic, minced
• 3 tablespoons butter (ghee or margarine for lactose free)
• 1/2 cup cheddar cheese (I used SO Delicious non dairy cheese)
• 1/2 cup mazarella cheese (I used SO Delicious non dairy cheese)
• salt and pepper to taste
• 1/3 teaspoon xanthan gum (mixed in water as a slurry, for those who like a thicker sauce)

Directions:

1. In a sauce pan heat butter on medium-high heat
2. Add onions, peppers and garlic, saute for 5 minutes
3. Add almond milk and simmer for 10-15 minutes until peppers are soft
4. Add cheeses and stir continually until melted
5. Use immersion blender and blend until you have the consistancy you want (this is where I added the xanthan gum for a thicker sauce)
6. Add salt and pepper to taste

This recipe is easy and so delicious. I used this wonderful sauce on chicken can just as easily be used on steak or steamed vegetables. Each serving is one third of a cup and has only 4.6 net carbs.

I hope you enjoy this recipe and please let me know how yours turned out.

Chefman Immersion Stick Hand Blender