• Cooking Time: 40
  • Servings: 4 Cups
  • Preparation Time: 25


I always liked the Progresso brand Raosted Poblano Alfredo sauce, but it always tastes like it came out of a jar. One day I decided to prefect a restaurant quality version of the sauce and this is the result. Silky smooth, cheesy, peppery sauce with a kick that pairs well with penne.


  • 2 Poblano Peppers
  • 2 Anaheim Chili's
  • 1 Sweet Red Pepper
  • 1 Sweet Orange Pepper
  • 3 Scallions (Finely Chopped)
  • 8oz. Cream Cheese (Softened)
  • 6oz. Parmesan Cheese (Freshly Grated)
  • 1 Cup Whole Milk
  • 1 Cup Heavy Cream
  • .5 Cup Butter (Real Butter)
  • 2 TBSP Garlic Powder
  • Dried Chives
  • Freshly Ground Black Pepper to taste
  • Kosher Salt to taste


  • On grill, fully blacken Poblano, Anaheim, Red and Orange Peppers.
  • When blackened on all sides, remove from grill and place in large zipolck bag to sweat and cool.
  • Melt butter in saucepan over medium-low heat. Add cream cheese and garlic powder, whisking till smooth.
  • Add milk, constantly whisking to smooth out lumps, then add cream slowly following same procedure.
  • Stir in parmesean cheese and black pepper. Allow to cool.
  • Remove sweated peppers from bag. Remove skins, ribs and seeds. Finely dice all peppers and separate into two groups. 1 Poblano, Red and Orange and then 1 Poblano.
  • Place 1 Poblano and scallions in blender. Blend till smooth.
  • Return blended sauce to saucepan, add in remaining poblano, red and orange peppers.
  • Return sauce to just below simmer and continue to cook for 5 minutes till all flavors are blended.
  • Garnish with dried chives to taste.

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