If there’s one sauce to keep in your fridge at all times, it’s this Roasted Poblano Cream Sauce. Super creamy, bursting with smoky flavors, and perfect for topping on enchiladas, tacos, and eggs, you’ll be hooked after just one taste!
Table of Contents
This Poblano Cream Sauce is one of the most fun ways to enjoy these sweet, smoky, and spicy-ish peppers in all of your meals. So creamy and bursting with flavor, you’ll want to use it on everything!
Whether you’re drizzling it over Mexican-inspired meals like burritos, these Poblano Enchiladas, or tacos, stirring it into tortilla soup, or even drizzling it over scrambled eggs, this not-so-spicy, creamy poblano sauce is a game-changer.
What are poblano peppers?
Poblano peppers are known for their mild heat, earthy notes, and slightly sweet, smoky flavor. As a staple ingredient in Mexican cuisine, they’re usually stuffed with rice, meat, and cheese (chile relleno), added to salsas, or served in tacos. You can usually find poblanos in the produce section of most grocery stores, often alongside other fresh peppers, or in Mexican markets.
Ingredient notes
- Poblano peppers – Freshness is key! Look for firm, glossy peppers with no soft spots to form the smoky base of the creamy sauce.
- Onions – The onions are roasted alongside the peppers to add a sweet, savory depth to the sauce. You can use yellow onions, white onions, or shallots here.
- Olive oil
- Butter
- Flour – Regular all-purpose flour helps thicken the sauce.
- Chicken broth – Use a high-quality store-bought broth or homemade chicken broth for even more flavor.
- Sour cream – The creamy, tangy base of the sauce. Use full-fat sour cream for the best texture and flavor, or go with Greek yogurt if you’d prefer a lighter option.
- Garlic
- Cumin
- Salt and pepper
How to make poblano cream sauce
- Slice the poblano peppers in half lengthwise and scoop out the seeds and membranes. Lay the sliced peppers and onions on a baking sheet and toss them in oil, a pinch of salt, and pepper. Roast the peppers and onions skin-side up for 30 minutes.
- Transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap and set aside to steam. Once they’re cool enough to handle, peel and discard the papery skins from the peppers.
- While you wait for the peppers to cool, melt the butter in a skillet over medium-high heat. Whisk in the flour to form a thick paste (the roux) and cook until it’s lightly browned. Next, slowly whisk in the broth and simmer until the sauce slightly thickens.
- Transfer the roux to a blender or food processor along with the peeled peppers, roasted onions, sour cream, garlic, cumin, and salt. Blend until smooth.
- Taste the sauce and adjust the seasonings as needed. Serve with your favorite meals and enjoy!
Tips and tricks
- Arrange the poblanos and onions skin side up in a single layer on the baking sheet, ensuring they aren’t overlapping or touching, to help them roast and blister evenly.
- Always steam the roasted poblano peppers! Trapping the peppers with their steam is what helps loosen the tough outer skin.
- To prevent lumps in your sauce, continuously whisk the roux while it’s cooking and blend the sauce in a high-speed blender or food processor.
- If your sauce is too thin, let it simmer for a few extra minutes until it reaches your desired consistency. If the sauce is too thick, add another splash of chicken broth to thin it out.
Variations
Put a spin on this recipe for poblano cream sauce with these delicious variations ideas:
- Gluten-free version – Swap the all-purpose flour for a gluten-free flour blend instead.
- Dairy-free version – Use vegan butter and swap the sour cream for dairy-free sour cream, coconut cream, or cashew cream. Looking for a vegan version? Use vegetable broth or vegan chicken broth instead of regular chicken broth.
- Healthy add-ins – Consider blending a handful of fresh spinach, cilantro, parsley, or half an avocado into the sauce.
- Flavor boosters – Squeeze in fresh lime juice for tang; swap the fresh garlic for roasted garlic for a deeper, sweeter flavor; or add a roasted jalapeño, a dash of cayenne pepper, chipotle chili powder, or a small amount of chipotle peppers in adobo sauce for a smoky, spicy kick.
Ways to use poblano sauce
One taste and you’ll want poblano sauce on everything! Luckily, it adds a boost of flavor wherever it’s used. Try it on any of these tasty options:
- Dipping sauce – Savor its amazing flavors by serving the sauce with tortilla chips or veggies for dipping.
- Burritos, enchiladas, and tacos – Drizzle it over your chicken, cheese, or veggie burritos or enchiladas, or use it as a finishing sauce over Chipotle Sweet Potato Tacos, Chicken Tacos, or a Quinoa Taco Bowl for an extra layer of rich, creamy flavor.
- Tortilla soup topping – A dollop of poblano sauce on a bowl of tortilla soup will give it a creamy, smoky boost.
- Sandwich spread – Spread it on a sandwich, wrap, or burger!
- Breakfast or brunch – Start the day right! Serve your poblano sauce with scrambled eggs, omelets, frittatas, and breakfast tostadas.
- Grilled meats – Spread it over grilled chicken breasts, salmon filets, or steaks for a rich, smoky topping.
- Stuffed peppers – Try it with these Stuffed Poblano Peppers or these Southwest Quinoa Stuffed Peppers!
FAQs
Is poblano sauce spicy?
On the Scoville scale, poblano peppers typically range from 1,000 to 2,000 Scoville Heat Units (SHU), which is slightly hotter than a bell pepper but milder than jalapeños, habaneros, or serranos. They lend just enough heat to this sauce to peak the palates of those who enjoy a bit of spice without burning their mouths.
Do I have to roast the poblanos?
I highly recommend roasting the poblanos to bring out their natural sweetness and add a nice smokiness to the sauce. You can technically skip this step, but you’ll miss out on those nuanced and complex flavors.
What can I substitute for poblano peppers?
If you can’t find poblano peppers, you can substitute Anaheim peppers for a milder flavor, jalapeños for more heat, or bell peppers for a sweeter taste. Serrano peppers are also a good option, but only if you can handle the heat!
Storing
Refrigerate the creamy roasted poblano sauce in an airtight container for up to 5 days or freeze it for up to 3 months. Thaw overnight in the fridge before reheating or serving.
Enjoy the sauce cold or reheat it gently on the stovetop over low heat, stirring frequently. If it seems too thick, add a splash of broth or water to thin it out as needed.
More creamy sauce recipes
Did you make this creamy poblano sauce?
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If you love poblanos, be sure to try my Creamy Poblano Soup and Poblano Enchiladas too!
Full Recipe
Poblano Cream Sauce
Ingredients
- 1 Tablespoon olive oil
- ½ onion (rough chopped)
- 3 poblano peppers (about 1 pound)
- 2 tablespoons butter
- 1/4 cup flour
- 1 cup chicken broth
- ½ cup sour cream
- 2 cloves garlic (peeled)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375 degrees. Slice the poblano peppers in half lengthwise and scoop out the insides. Add the poblanos and onions to a baking sheet and toss with the oil and a pinch of salt and pepper. Arrange the peppers so that they are skin side up. Roast for 30 minutes.
- Transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap. This allows peppers to steam and will loosen the tough outer skin. Once cool enough to handle, use your fingers to peel the skin away. Discard the papery skins.
- Meanwhile, melt the butter in a medium skillet over medium high heat. Once melted, add the flour and whisk to form a thick paste. Cook for a few minutes until lightly browned. Then, slowly whisk in the chicken broth and cook for 5-10 minutes, until slightly thickened.
- Add the creamy mixture to a blender or food processor along with the peeled peppers, roasted onions, sour cream, garlic, cumin and salt. Pulse until smooth. Taste and adjust with additional salt and pepper, if needed.
Notes
- Arrange the poblanos and onions skin side up in a single layer on the baking sheet, ensuring they aren’t overlapping or touching, to help them roast and blister evenly.
- Always steam the roasted poblano peppers! Trapping the peppers with their steam is what helps loosen the tough outer skin.
- To prevent lumps in your sauce, continuously whisk the roux while it’s cooking and blend the sauce in a high-speed blender or food processor.
- If your sauce is too thin, let it simmer for a few extra minutes until it reaches your desired consistency. If the sauce is too thick, add another splash of chicken broth to thin it out.
- Gluten-free version – Swap the all-purpose flour for a gluten-free flour blend instead.
- Dairy-free version – Use vegan butter and swap the sour cream for dairy-free sour cream, coconut cream, or cashew cream. Looking for a vegan version? Use vegetable broth or vegan chicken broth instead of regular chicken broth.
- Healthy add-ins – Consider blending a handful of fresh spinach, cilantro, parsley, or half an avocado into the sauce.
- Flavor boosters – Squeeze in fresh lime juice for tang; swap the fresh garlic for roasted garlic for a deeper, sweeter flavor; or add a roasted jalapeño, a dash of cayenne pepper, chipotle chili powder, or a small amount of chipotle peppers in adobo sauce for a smoky, spicy kick.
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