Spicy Cilantro Poblano Dip
Recipe type: Dipping Sauce
Cuisine: Asian-Mexican Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • Van’s Kitchen Chicken Egg Rolls
  • 2 poblano peppers
  • 4 ounces Mexican crema (or substitute sour cream)
  • ¼ cup cilantro leaves
  • 2 cloves garlic, peeled
  • 1 teaspoons salt, to taste
  • juice of half a lime
  • ½ teaspoon Sriracha, more or less to taste
  1. Preheat the oven to 400°F with a rack placed in the center of the oven. Place the Van’s Kitchen Chicken Egg Rolls on a baking sheet. Bake for 10 minutes, or until crispy and the internal temperature of the egg rolls is 165°F.
  2. While the egg rolls are baking, make the dip.
  3. Roast the poblano peppers on a gas burner by turning on to high flame. Place the pepper directly on the burner and use tongs to turn the peppers periodically until all sides are blackened (see note above for flame-less roasting tip!)
  4. Transfer to a bowl and cover with plastic wrap, and let it stand for about 10 minutes.
  5. Use a paper towel to rub off and discard the blackened skin. Roughly chop the peppers.
  6. In a blender or food processor, add the chopped roasted peppers, crema, cilantro, garlic, salt and lime juice. Pulse until blended. Adjust seasoning with salt if necessary.
  7. Transfer to a small serving bowl and drizzle with sriracha. Stir before serving with the egg rolls. Enjoy!
Recipe by Van's Kitchen at https://www.vanskitchen.com/spicy-cilantro-poblano-dip/