Poblano Cream Sauce
 

Although I could not find the exact recipe that would match the one from Carlos O'Kelly's, I did find some good recipes that include a poblano cream sauce. Maybe one of them is the one that will come close. Good luck.

Chicken in Poblano Cream Sauce

Ingredients
3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 tablespoons butter
1 tablespoon flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack or gouda cheese

Preparation
Puree the chiles in a blender with the milk until smooth.

In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.

Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side.

Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes.

The cheese will be golden and bubbly.

Serve immediately.

Serves 4.

Grilled Pork Chops with Poblano Cream Sauce

Ingredients
For the Pork Chops
4 pork center loin chops - about 3/4-inch-thick
1/2 teaspoon Mexican oregano
Salt
1/3 cup oil
2 cloves garlic - sliced
Chopped cilantro - for garnish

For the Poblano Cream Sauce
4 poblano peppers
1 tablespoon butter
1 clove garlic - minced
1/3 cup onion - chopped
1/2 cup chicken broth
1 cup whipping cream
Salt
Freshly ground pepper

Preparation
For the Pork Chops
Season pork chops with oregano and with salt to taste.

Arrange chops in glass baking dish in single layer, pour garlic oil over and add sliced garlic. Cover and marinate several hours or overnight.

Grill chops on hot outdoor grill or heavy cast-iron grill pan set on stove until brown on outside yet light pink in center, 3 to 4 minutes per side.

Serve with warm Poblano Cream Sauce and garnish with cilantro
and reserved pepper strips (from Cream Sauce).

For the Poblano Cream Sauce
Roast poblano chiles on rack over gas burner or on pan beneath broiler until charred on all sides.

Put roasted peppers in paper bag and fold end over to seal.

Let stand to allow peppers to sweat, about 15 minutes.

Peel peppers, then cut each in half and remove ribs and seeds.

Cut 2 pepper halves lengthwise into strips and set aside for garnish.

Chop remaining peppers coarsely and set aside.

Melt butter in skillet over medium heat. Add garlic and onion and sauté until onion just begins to brown, 4 to 5 minutes. Stir in broth and whipping cream. Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minutes.

Stir in chopped chiles and simmer 1 minute.

Pour into blender and purée.

Return Sauce to skillet, add salt and pepper to taste and keep warm.

Servings: 4

Sweet! Thanks, I'll have to try them out.