Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core.
Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.
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|Serving Size: 1 recipe (231g)|
|Recipe Makes: 1|
|Calories from Fat: 797 (86%)|
|Amt Per Serving||% DV|
|Total Fat 88.5g||118 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 50.5g|
|Polyunsanturated Fat 21.7g|
|Cholesterol 44mg||14 %|
|Sodium 1007.5mg||35 %|
|Potassium 562.9mg||15 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 12.7g|
|Protein 22.5g||32 %|
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Calories per serving: 928
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