Name: Poblano Cream Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 Tablespoon olive oil; ½ onion, roughly chopped; 3 poblano peppers (about 1 pound), halved and seeded; Salt and pepper, to taste; 2 tablespoons butter; ¼ cup all-purpose flour; 1 cup chicken broth; ½ cup sour cream; 2 cloves garlic, peeled; ½ teaspoon ground cumin; ½ teaspoon salt

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Introduction

This creamy poblano sauce brings a perfect balance of smoky heat and smooth texture to your dishes. Made from roasted poblano peppers and a rich roux base, it’s a versatile sauce ideal for enchiladas, grilled meats, or vegetables.

A white speckled bowl filled with a smooth, creamy sauce that is light green with small green flecks throughout, placed on a round wooden coaster on a white marbled surface. A dark metal spoon rests inside the bowl, partially submerged in the sauce. Around the bowl, scattered green herb leaves are visible, and a soft, light gray cloth is folded nearby. The sauce has a slightly shiny texture with tiny bubbles visible on its surface. photo taken with an iphone --ar 4:5 --v 7

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

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 onion on a baking sheet, toss with olive oil, salt, and pepper, and arrange with skin side up. Roast for 30 minutes.
Step 2: Transfer the roasted peppers to a plastic bag or cover them with plastic wrap in a bowl to steam. Once cool enough to handle, peel off and discard the skins.
Step 3: In a medium skillet, melt butter over medium-high heat. Stir in the flour and whisk constantly to form a roux. Cook for a few minutes until lightly browned.
Step 4: Gradually whisk in the chicken broth and cook for 5–10 minutes until the mixture thickens slightly.
Step 5: In a blender or food processor, combine the roux, peeled poblanos, roasted onions, sour cream, garlic, cumin, and salt. Blend until smooth. Taste and adjust seasoning with additional salt and pepper if necessary.

Tips & Variations

Arrange the peppers and onions in a single layer without overlapping to ensure even roasting and blistering.
Steaming the peppers after roasting loosens the skins for easy removal.
Whisk the roux continuously while cooking to prevent lumps.
If the sauce is too thin, simmer a few extra minutes; if too thick, add chicken broth to thin.
For gluten-free, substitute with gluten-free flour blend.
To make dairy-free, use vegan butter and substitute sour cream with coconut or cashew cream; replace chicken broth with vegetable broth for a vegan option.
Add fresh spinach, cilantro, or avocado for extra nutrition and flavor.
Enhance flavor with fresh lime juice, roasted garlic, or spicy additions like roasted jalapeño, cayenne pepper, or chipotle peppers in adobo sauce.

Storage

Store the poblano cream sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain a smooth consistency. If the sauce thickens too much after cooling, add a splash of broth or water while reheating.

How to Serve

A white speckled bowl filled with a creamy light green sauce, with small green herb flecks evenly spread throughout the smooth texture, sitting on a round wooden board; a silver spoon rests inside the bowl near the left edge, and fresh green herb leaves are scattered on a white marbled surface around it, with a soft grey cloth folded on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with canned or jarred roasted poblanos. Drain them well before blending, though fresh roasted poblanos provide the best flavor and texture.

Is this sauce spicy?

Poblanos typically have mild heat, so the sauce is gently smoky with just a hint of spice. You can adjust the heat by adding jalapeños or chipotle peppers if you prefer it spicier.