A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas, and more!
If I had to pick my favorite thing about Mexican food, it would be all the sauces and salsas made with chile peppers.
Hands. Freaking. Down. I’m all about the sauces.
They add so much flavor and depth to Mexican dishes that if something I’m eating is ever a little too bland or just plain boring, I simply add some sauce or salsa and I’m good to go. Easy fix! (A legitimate trained chef would probably call that cheating, but oh well. This is real life. I’m just using the salsa to it’s fullest potential. 😉 )
Oh, and let’s not forget that chile pepper sauces are part of the best appetizer combo ever created – chips and salsa. Happy hour would be so sad without it!
But let’s not go down the salsa-less happy hour rabbit hole. It’s never going to happen and I refuse to think that’s what the future holds. Let’s instead bask in the deliciousness of one of my favorite chile pepper sauces, this Easy Roasted Poblano Cream Sauce.
To make this sauce, I used poblanos because they have a really good combination of heat and flavor. Compared to jalapenos, poblanos aren’t very spicy but they’re extremely flavorful, especially when roasted.
Mixed in with some sauteed onions, garlic and a pinch of salt, they’re on a whole different level. A rich and complex level that is definitely where you want this sauce to be.
For the creaminess factor, I used some full-fat sour cream as the base and just blended all of the ingredients together until smooth. Or if you’re looking to add a little extra protein in your diet, you can substitute some full-fat plain Greek yogurt for the sour cream instead.
Once the poblano cream sauce is made, there are a million different ways to eat it! Here are just a few of my favorite ways.
- in chicken burritos
- on top of baked chicken
- on some fish tacos
- as an enchilada sauce
- as a condiment on Mexican fajita grilled cheese
- as a dip for lime tortilla chips
- on scrambled eggs
Pretty much anything you can think of! The possibilities are endless.
I’ve currently got a jar of this magical sauce in the fridge and I’ve been putting it on EVERYTHING. Seriously everything. Except dessert. That’s probably gross, though I’ve never tried it soo…maybe it’s not so bad? 😉
Poblano Cream Sauce
Ingredients
- 1 pound poblano peppers (about 4-5)
- ⅓ cup sour cream or Mexican crema
- ¼ cup cilantro
- 4 cloves garlic
- 3 tablespoons whole milk
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon kosher salt
Instructions
- Add the poblano peppers to a baking sheet and place under the broiler for 10 minutes until the skin is blackened and blistered, flipping halfway through.
- Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible.
- Make a vertical slit down one side of the peppers and remove the seeds and veins.
- Transfer the roasted poblanos to a blender and add the sour cream, cilantro, garlic, milk, lime juice, and salt. Blend until smooth. Taste and add more salt if needed.
Notes
- Yields: This recipe makes a total of 1 1/2 cups of sauce.
- For a more pronounced smoky flavor, leave some pieces of charred skin from the poblano peppers to be blended into the sauce.
- Too spicy? If the poblano cream sauce is too spicy for your liking, blend ¼ – ½ an avocado to help mellow out the spice. Just note it will thicken the sauce, and you may have to adjust the milk ratio accordingly.
- Don’t have a broiler? You can roast the poblano peppers over an open flame on the stovetop, turning frequently until charred.
- Make it extra creamy by using half-and-half or heavy cream instead of whole milk.
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