Poblano Cream Sauce Recipe

Introduction

This rich and flavorful Poblano Cream Sauce is perfect for adding a smoky, creamy touch to your favorite dishes. Roasted poblanos blend beautifully with sour cream and spices to create a versatile sauce that’s easy to prepare and elevates any meal.

Ingredients

• 1 tablespoon olive oil
• ½ onion, roughly chopped
• 3 poblano peppers (about 1 pound)
• 2 tablespoons butter
• ¼ cup flour
• 1 cup chicken broth
• ½ cup sour cream
• 2 cloves garlic, peeled
• ½ teaspoon cumin
• ½ teaspoon salt
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and scoop out the seeds and membranes. Place the peppers and chopped onions on a baking sheet, toss with olive oil, and season with a pinch of salt and pepper. Arrange the peppers skin side up and roast for 30 minutes.
2. Step 2: Transfer the roasted peppers to a plastic bag or cover a bowl with plastic wrap and place the peppers inside. Allow them to steam for a few minutes, which loosens the skin. Once cool enough to handle, peel off the skins using your fingers and discard them.
3. Step 3: In a medium skillet over medium-high heat, melt the butter. Add the flour and whisk continuously to form a thick paste. Cook for a few minutes until it turns lightly browned, then slowly whisk in the chicken broth. Continue cooking and whisking for 5 to 10 minutes until the sauce thickens slightly.
4. Step 4: Transfer the creamy mixture to a blender or food processor. Add the peeled roasted poblanos, roasted onions, sour cream, garlic, cumin, and salt. Pulse until smooth. Taste and adjust with additional salt and pepper if needed.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• If you prefer more heat, leave some seeds in the poblanos before roasting.
• Add a squeeze of lime juice for brightness just before serving.
• This sauce pairs wonderfully with grilled chicken, tacos, or drizzled over roasted vegetables.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent separation. You can also freeze the sauce for up to 1 month; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce dairy-free?

Yes, substitute the butter with a plant-based alternative and use a dairy-free sour cream or coconut cream instead of sour cream for a dairy-free version.

Can I use canned or jarred roasted poblanos instead of fresh?

While fresh roasted poblanos offer the best flavor and texture, you can use canned or jarred roasted poblanos in a pinch. Be sure to drain them well and adjust seasoning as needed.

Poblano Cream Sauce Recipe

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★★★★★

4.4 from 144 reviews

This creamy and flavorful Poblano Cream Sauce combines roasted poblano peppers with a rich blend of butter, flour, chicken broth, and sour cream. Perfect as a sauce for meats, vegetables, or enchiladas, this sauce delivers a smoky, slightly spicy, and luscious texture that elevates any dish.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: About 2 cups of sauce 1x
• Category: Sauce
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Roasted Peppers and Vegetables

• 3 poblano peppers (about 1 pound), sliced in half lengthwise and seeded
• ½ onion, rough chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Cream Sauce Base

• 2 tablespoons butter
• ¼ cup flour
• 1 cup chicken broth
• ½ cup sour cream
• 2 cloves garlic, peeled
• ½ teaspoon ground cumin
• ½ teaspoon salt

Instructions

1. Roast the Poblano Peppers and Onions: Preheat your oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Place the peppers and roughly chopped onions on a baking sheet. Drizzle with olive oil and sprinkle a pinch of salt and pepper. Arrange the peppers skin side up and roast in the oven for 30 minutes until tender and slightly charred.
2. Steam and Peel the Peppers: Once roasted, transfer the poblano peppers to a plastic bag or cover a bowl tightly with plastic wrap. Allow them to steam for a few minutes; this loosens the tough outer skin. When cool enough to handle, gently peel the skin off the peppers with your fingers and discard the skins.
3. Prepare the Roux: While the peppers cool, melt butter in a medium skillet over medium-high heat. Once melted, add flour and whisk continuously to form a thick paste. Cook this roux for a few minutes until it turns a light golden brown, which develops a nutty flavor.
4. Add Chicken Broth: Slowly whisk in the chicken broth to the roux, ensuring no lumps form. Continue to cook the mixture over medium heat for 5 to 10 minutes until it thickens slightly into a smooth and creamy base.
5. Blend the Sauce: In a blender or food processor, combine the roasted peeled peppers, roasted onions, prepared cream base, sour cream, garlic cloves, cumin, and salt. Blend or pulse until the sauce becomes completely smooth.
6. Final Seasoning and Serving: Taste the sauce and adjust seasoning with more salt and pepper if needed. Serve immediately as a sauce for enchiladas, grilled meats, or vegetables, or refrigerate for later use.

Notes

• Roasting the poblanos properly is key to developing the smoky flavor of this sauce.
• Removing the skin after roasting reduces bitterness and creates a smoother texture.
• This sauce can be thinned with additional chicken broth if a thinner consistency is desired.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Store leftover sauce in an airtight container in the refrigerator for up to 4 days.

Keywords: poblano cream sauce, roasted poblano sauce, Mexican sauce, creamy chili sauce, enchilada sauce