I have some extra boudin that I need to use and some fresh poblano peppers. I'm going to take the boudin out of the casing, add some feta and some nuts of some sort, stuff into the peppers and roast in the oven. I'm going to roast some corn husk-on in the oven along with it to make things easy. I want to sauce the peppers after roasting, but I'm drawing a blank.
I was thinking a pecan cream sauce with sherry, but I want something a little more fusion-y. I have some dried guajillo peppers. I was considering making a sauce with that and adding something cajun to it. Maybe a guajillo cream sauce with crawfish or something.
Any bright ideas?