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Poblano Cream Sauce Recipe

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★★★★★

5 from 711 reviews

This rich and creamy Poblano Cream Sauce combines the smoky depth of roasted poblano peppers with a velvety blend of butter, sour cream, and aromatic spices. Perfect as a flavorful topping for meats, vegetables, or Mexican-inspired dishes, this sauce brings a delightful balance of heat and creaminess with simple ingredients and easy roasting, blending, and stovetop techniques.

Ingredients

Scale

Roasting Ingredients

  • 1 Tablespoon olive oil
  • ½ onion, roughly chopped
  • 3 poblano peppers (about 1 pound), halved and seeded
  • Salt and pepper, to taste

Sauce Ingredients

  • 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

Instructions

  1. Preheat and prepare poblanos: Preheat the oven to 375°F (190°C). Slice the poblano peppers in half lengthwise, remove the seeds and membranes, then place them cut side down on a baking sheet along with the roughly chopped onions. Toss everything with olive oil, salt, and pepper, and make sure peppers are arranged skin side up for even roasting.
  2. Roast the peppers and onions: Roast in the oven for 30 minutes until the poblanos are softened and the skins blister. Remove from the oven and immediately place the peppers in a plastic bag or cover them with plastic wrap in a bowl to steam. This steaming process loosens the tough skins for easy peeling.
  3. Peel the peppers: After about 10–15 minutes or once cool enough to handle, peel away the papery skins of the poblano peppers using your fingers. Discard the skins and set the peeled peppers aside.
  4. Make the roux: In a medium skillet over medium-high heat, melt the butter. Once melted, whisk in the flour to form a thick paste. Cook and stir for a few minutes until the mixture turns lightly golden and fragrant.
  5. Cook the sauce base: Slowly whisk in the chicken broth, ensuring there are no lumps. Let the mixture cook for 5 to 10 minutes, stirring frequently, until it thickens slightly into a smooth sauce.
  6. Blend the sauce: Transfer the roux mixture to a blender or food processor. Add the peeled poblanos, roasted onions, sour cream, garlic cloves, cumin, and salt. Pulse until completely smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.

Notes

  • Arrange poblanos and onions skin side up in a single layer without overlapping to ensure even roasting and blistering.
  • Steaming the roasted poblano peppers is crucial to loosen their tough skins for easy peeling.
  • Continuously whisk the roux while cooking to prevent lumps and blend the sauce well to achieve a smooth texture.
  • If the sauce is too thin, simmer it a few extra minutes; if too thick, thin with additional chicken broth.
  • Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
  • Dairy-free option: Use vegan butter and replace sour cream with dairy-free alternatives like coconut or cashew cream; replace chicken broth with vegetable broth for a vegan variation.
  • Enhance flavor with fresh lime juice, roasted garlic, or spice additions like cayenne pepper, chipotle powder, or jalapeño.
  • Try blending in fresh spinach, cilantro, parsley, or avocado for added nutrition and color.

Keywords: Poblano cream sauce, roasted poblano peppers, creamy poblano sauce, Mexican cream sauce, easy poblano sauce, poblano pepper recipe

Find it online: https://bakedbylisa.com/poblano-cream-sauce-recipe-2/