2-Ingredients CHUY’S CHICKA CHICKA BOOM BOOM SAUCE

BOOM BOOM SAUCE is Chuy’s restaurant very popular sauce and I have found the secret to make it with just two ingredients. The first time I had boom boom sauce at chuy’s, I started looking for the recipe ever since then. I also found some good ones out there but the demand of boom boom sauce got so high in our family that I had to come up with quick & easy short cut recipe, as always, what my followers expect from me…Bhavna can always come up with the best short cuts to any exaggerated recipes. Thank you for trusting me on this and I am sure you will fall in love with this short cut!

To your great surprise, this will be the best green enchilada sauce alternative you had ever encountered. I usually prefer red enchilada sauce as usually green enchilada sauces are super tangy at places and it kind of takes away the flavor. Things taste good when in right proportion. But not here as it was very well balanced. A perfect tangy-creamy-spicy combo. Things could not have been better.
Most recipes on the internet calls for the following ingredients,
1 poblano
4 medium size tomatillos
2 cans of Hatch Fire Roasted diced green chiles (4 oz each can)
5 Tbsp cilantro, chopped
4 thin green onions, cut in big pieces
1 tsp green chili paste to taste or use jalapeno or serrano pepper
Salt to taste
Black pepper to taste
Vegetable broth
4 slices of American cheese ( ¾ oz each slice)
and the steps involved to prepare the sauce is bit lengthy as below:
Take poblano and tomatillos and wash them under running water. Poke holes using a knife. Roast or bake them till some brown black marks, about 20 minutes at 400F or Place them in a zip lock bag and microwave for 2 minutes.
In a blender, add softened poblano, tomatillos, both cans of hatch green chiles, cilantro, green onion. Blend it on high until you get a smooth paste. You will get around 3 cups of sauce.
Now in a deep pot, add the sauce from blender along with 1 cup of vegetable broth, salt, black pepper and green chili to taste. Start with little green chili paste and proceed as per taste. If you want more tangy, add lemon juice. I felt it was enough tangy so I didn’t use any lemon juice. Heat it up on medium. To it add torn cheese slices one at a time and keep stirring until it melts completely and beautifully mixes with the sauce. Repeat with the remaining cheese slices. Cook it on slow for few minutes.
At this point you can make enchiladas with this sauce or once cool, you can refrigerate it in an airtight jar for future use.
Now, I was looking for really quick version of it as I mentioned, I have to prepare this sauce frequently, I almost cut down the prep time to half or I could say no prep required at all. 

So one day, I was in super rush and had no time to go through prep work so I decided to use Salsa Verde to replace most of the ingredients recipes calls for.

I always keep this jar of salsa verde to prepare spicy salsa verde. When I want to serve spicy salsa verde, I add some crushed serrano pepper and cilantro to the ready salsa verde to bring freshness and to kick the spicy flavor and it works great so there you already got my first short cut recipe, semi-homemade salsa verde. The jarred salsa looks pale and light green but here is how it looks after adding some serrano pepper and cilantro to the ready salsa.

Take a cup of ready Salsa verde and a cup of american cheese, yes, that’s it! However, if you decided to make it more creamier, whipping cream can be added or if you want thin, stock or broth can be added. And to make it spicy, I prefer to add black pepper, red chili pepper flakes, serrano paste and sometimes I add cilantro as well, depending on the mood and time.

Below is the video instructions: