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Ingredients
Scale
- 2 Serrano Peppers
- 2 Poblano Peppers
- 6 Tomatillos
- 2 cups Vegetable Broth
- 1 packet Dry Ranch Mix
- Salt, to taste
- Pepper, to taste
- Handful of fresh Cilantro
- 2 Green Onions
- 1 cup shredded American Cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Roast Serrano and Poblano peppers with tomatillos for 15-20 minutes until charred.
- Allow to cool briefly.
- Blend roasted ingredients with vegetable broth, dry ranch mix, salt, pepper, cilantro, and green onions until smooth.
- Simmer the mixture in a saucepan for 10-15 minutes, stirring occasionally.
- Add shredded American cheese and stir until melted.
- Taste and adjust seasoning as needed.
Notes
Roast peppers until charred for the best flavor.
Use fresh ingredients for optimal taste.
Adjust the number of Serrano peppers for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Tex-Mex
Nutrition
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg