Receta Roasted Poblano Vinaigrette

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This recipe came from Bobby Flays " Mesa Grill Cookbook"
He uses this vinaigrette over a cheese fondue made with Monterey Jack and goat cheese . It is also wonderful over grilled chicken or beef in a sandwich as a condiment or drizzle over the meat and put it on a salad .

Tiempo de Prep:
Raciónes: 8


Cost per serving $0.06 view details


  1. Combine the roasted poblanos , 2 Tbl. Cold water , vinegar, garlic, honey, canola oil, and salt and pepper in a food processor and purée until smooth. This can be made up to 8 hours in advanced and refrigerated .


Nutrition Facts

Amount Per Serving %DV
Serving Size 13g
Recipe makes 8 servings
Calories 64  
Calories from Fat 60 94%
Total Fat 6.81g 9%
Saturated Fat 0.5g 2%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 2mg 0%
Total Carbs 0.84g 0%
Dietary Fiber 0.0g 0%
Sugars 0.73g 0%
Protein 0.02g 0%
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  • Bob Vincent
    Hi Therese:
    I have his Mesa Grill cookbook as well. I have made this and it is great. Thanks for sharing!
    Best Regards,
    Yo he cocinado/probado esta receta

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