WP, it was listed as an accompaniment for their Mexican Shrimp Casserole recipe. Here are their notes:
This bright green cream sauce is perfect with chips and salsa or served atop enchiladas, tacos or even broiled chicken or steak. If you like it spicy hot, leave the seeds in the mix when blending the peppers with the cream, but omit the cayenne. The sauce works well with a variety of dairy, including Mexican crema, sour cream or yogurt.
Ingredients
3 medium poblano peppers (See NOTE)
1/4 cup Mexican crema, sour cream or Greek yogurt
3 medium cloves garlic
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
Instructions
1. Position a rack in the center of the oven and preheat to 450 degrees. Place the poblanos on a well-oiled sheet pan. Roast in the oven for about 15 minutes, until the peppers start to blister.
2. Transfer the peppers to a bowl and cover with a clean kitchen towel or a plate for 5 minutes, then peel the thin skins from the poblanos. Cut the tops off the peppers and remove the seed pods.
3. In a food processor, combine the poblanos, crema (or sour cream or yogurt), garlic, cayenne and salt. Process until smooth. Transfer the cream to a bowl and serve at room temperature.