Roasted Poblano Sauce

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool about 20 minutes. Remove and discard skins.

Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden about 5 minutes. Add cumin and coriander and cook until fragrant about 1 minute. Stir in poblano peppers red chile pepper chicken broth water butter and sugar. Cook until heated through 5 to 7 minutes. Add cheese and let melt 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.