Poblano Cream Sauce Recipe

If you love bold flavors and silky textures, this Poblano Cream Sauce is about to become your new kitchen obsession! Earthy roasted poblanos, luscious sour cream, and a hint of spice come together in a sauce that’s irresistible drizzled on just about anything. Once you try it, you’ll want to bottle it up and pour it on everything from tacos to roasted veggies!

Ingredients You’ll Need

You only need a handful of fresh, straightforward ingredients to make this unforgettable Poblano Cream Sauce. Each one brings its own magic—adding everything from smoky heat to rich creaminess and subtle spice, so don’t skip a thing!

• Poblano Peppers (about 1 pound): The star of the show—roasting them gives your sauce deep flavor and that gentle, signature heat.
• Olive Oil: Helps the peppers and onions roast to golden, caramelized goodness.
• Onion (½, rough chopped): Adds a delicate sweetness and a savory backbone to round out the flavors.
• Butter: Forms the rich base for the roux, giving the sauce its silky, luscious body.
• Flour: Helps thicken the sauce to that perfect pourable consistency.
• Chicken Broth: Lends savory depth and keeps everything light without diluting flavor.
• Sour Cream: The secret to velvety texture and tangy brightness.
• Garlic (2 cloves): Gives the sauce a subtle aromatic punch that ties everything together.
• Cumin: Adds just the right touch of warm spice and earthiness—don’t leave it out!
• Salt and Pepper: Boost and balance all the other flavors—season to taste for perfection.

Variations

One of the absolute joys of Poblano Cream Sauce is how easy it is to make it your own! Play with flavors, swap ingredients for dietary needs, or simply try new spins to match your meal or mood.

• Make It Vegetarian: Swap in veggie broth for the chicken broth—no flavor lost.
• Add Some Heat: If you like things spicy, toss a jalapeño or even a serrano in with your poblanos before roasting!
• Lighten It Up: Use Greek yogurt instead of sour cream for a slightly tangier, protein-packed version.
• Dairy-Free Dream: Substitute vegan butter and a plant-based sour cream to make this sauce completely dairy-free and just as dreamy.

How to Make Poblano Cream Sauce

Step 1: Roast the Poblanos and Onions

Start by preheating your oven to 375°F. Slice the poblano peppers in half lengthwise and remove the seeds and membranes—this tones down their heat but keeps the flavor robust. Toss the peppers and chopped onions with olive oil and a generous pinch of salt and pepper, then arrange the poblanos skin-side up on a baking sheet. Roast for 30 minutes, until everything smells amazing and the vegetables are softened and slightly charred.

Step 2: Steam and Peel the Peppers

Once the peppers come out of the oven, pop them straight into a plastic bag, or cover a bowl with plastic wrap. Let them steam for about 10 minutes—this step makes it so easy to slide off those pesky, tough skins with your fingers. Once they’re cool enough to handle, gently peel and discard the skins.

Step 3: Make the Cream Sauce Base

While your peppers are steaming, melt the butter in a medium skillet over medium-high heat. Add the flour and whisk nonstop to create a smooth, golden roux. Cook this mixture for about 2–3 minutes, just until it’s light brown and smells slightly nutty. Slowly pour in the chicken broth, whisking constantly to prevent lumps, and cook for another 5–10 minutes, until thickened to your liking.

Step 4: Blend Everything to Creamy Perfection

Now for the magic! Transfer the thickened roux mixture to a blender or food processor. Add in the peeled poblano peppers, roasted onions, sour cream, garlic, cumin, and a little salt. Pulse until completely smooth and silky. Taste and add more salt and pepper if needed—you want the flavors to really pop!

How to Serve Poblano Cream Sauce

Garnishes

You can take your finished Poblano Cream Sauce to the next level with a sprinkle of chopped fresh cilantro, a scattering of crumbled Cotija cheese, or even a drizzle of lime juice for a vibrant, zesty finish. Don’t be afraid to get creative—radish slices or a dash of chili powder can add beautiful color and just a hint more kick!

Side Dishes

Poblano Cream Sauce is the ultimate enhancer for all your favorite sides. Spoon it over fluffy rice, grilled corn, or roasted potatoes. It’s fabulous with beans, makes taco night magical, and can even turn simple scrambled eggs into a breakfast showstopper.

Creative Ways to Present

Try serving this sauce in a pretty pitcher for guests to pour themselves, or swirl it on a platter beneath grilled meats and veggies for a restaurant-style touch. It’s fantastic as a dipper for chips at parties and also makes a glorious drizzle on top of burritos, loaded nachos, or even roasted cauliflower “steaks.” Let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

Once cooled, pop your leftover Poblano Cream Sauce in an airtight container and stash it in the fridge for up to 4 days. The flavors meld even more as it sits, making leftovers extra delicious for easy lunches or quick dinners.

Freezing

This sauce actually freezes quite well! Pour fully cooled sauce into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 2 months—just thaw overnight in the fridge before using again.

Reheating

To reheat, warm gently over low heat on the stovetop or in short bursts in the microwave, stirring often to keep it creamy. If it thickens too much, add a splash of chicken broth or water to bring back that perfect pourable texture.

FAQs

Final Thoughts

There’s just something magical about scooping or pouring this vibrant, creamy Poblano Cream Sauce over your favorite dish—it instantly transforms the ordinary into something extraordinary. I hope you give it a try soon and discover all the ways it can brighten up your table!

Poblano Cream Sauce Recipe

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A creamy and flavorful Poblano Cream Sauce that is perfect for topping tacos, enchiladas, or grilled meats. Roasted poblano peppers blended with sour cream and spices create a versatile sauce that adds a delicious kick to any dish.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Sauce
• Method: Roasting, Blending
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

Roasted Poblanos:

• 3 poblano peppers, halved and deseeded
• 1/2 onion, roughly chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Cream Sauce:

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 cloves garlic, peeled
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

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Instructions

1. Preheat Oven: Preheat the oven to 375°F. Place the poblano peppers and onions on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
2. Roast Poblanos: Transfer the roasted peppers to a bag or bowl, steam to loosen skins, then peel and discard skins.
3. Make Roux: In a skillet, melt butter, add flour, and cook until lightly browned. Whisk in chicken broth and cook until thickened.
4. Blend: Combine the creamy mixture with peeled peppers, onions, sour cream, garlic, cumin, and salt in a blender. Pulse until smooth.
5. Adjust Seasoning: Taste the sauce and season with salt and pepper as needed.

Nutrition

• Serving Size: 1 serving
• Calories: 160
• Sugar: 3g
• Sodium: 520mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg