Qdoba's Poblano Pesto

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READY IN: 20mins
SERVES: 8
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil
  • 1 12
    tablespoons garlic, minced
  • 2
    medium poblano chiles, roasted, peeled, de-seeded, and diced into 1/4-inch pieces (approx. 3/4 cup)
  • 4
    ounces mild green chilies, canned
  • 1
    tablespoon jalapeno, de-seeded and diced
  • 14
    cup water
  • 14
    cup almond meal
  • 1
    tablespoon pepitas, toasted and finely ground (you can also substitute pinenuts)
  • 12
    tablespoon salt (or less, depending on preference)
  • 12
  • 12
    tablespoon lime juice
  • 1 12
    tablespoons cilantro, chopped
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DIRECTIONS

  • Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown.
  • Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes.
  • After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar.
  • Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically.
  • Add cilantro and lime juice, and stir to blend.
  • Serve and enjoy!
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