Poblano Cream Sauce

Poblano cream sauce brings a rich smoky flavor to tacos enchiladas veggies and even grilled meats This sauce became a staple in my kitchen when my garden poblanos were overflowing one summer and ever since I have loved the way it transforms any simple dish into something memorable

After a hectic weeknight I served this draped over chicken and even my picky eaters went back for seconds Friends often ask for the recipe because it disappears so fast at parties

Ingredients

• Poblano peppers: Give a gentle heat and smoky note Choose firm shiny ones for best flavor
• Onion: Brings subtle sweetness as it roasts Look for fresh heavy onions with no soft spots
• Olive oil: Helps the vegetables roast evenly Choose a reliable extra virgin for taste
• Butter: Adds richness and smoothness to the sauce Go for real butter with a deep yellow hue
• Flour: Thickens everything so the sauce clings nicely Sift it if needed for lump free blending
• Chicken broth: Brings another layer of savoriness Make sure it is low sodium if you want more control over seasoning
• Sour cream: Delivers tang and a creamy finish Use full fat for richness or light for a healthier option
• Garlic: Pumps up the flavor even in a small amount Always start with fresh firm cloves
• Cumin: Injects earthiness and warmth Buy whole seed and grind fresh if possible for a bolder aroma
• Salt and pepper: Pull it all together Grab flaky salt or a good kosher salt for seasoning

Instructions

Roast the Vegetables:

Preheat your oven to three hundred seventy five degrees Slice each poblano in half lengthwise and scoop out seeds and membranes Toss the peppers and your chopped onions in olive oil with a gentle sprinkle of salt and pepper Spread everything out on a sheet pan making sure peppers are cut side down Roast for about thirty minutes until poblanos look blistered

Steam and Peel the Poblanos:

Right after roasting move the hot peppers into a sturdy plastic bag or a bowl covered tightly with plastic The steam softens the skin so after about ten minutes it becomes easy to peel off Use just your fingers and try not to wash away any flavorful bits

Make the Roux:

Heat a skillet over medium high and melt the butter When it foams gently whisk in the flour and stir constantly for a few minutes The goal is light golden brown this brings a subtle nutty note but avoid letting it burn

Create the Sauce Base:

Pour in chicken broth slowly while whisking the roux so it thickens smoothly Watch for lumps and keep whisking Cook for up to ten minutes to reach a slightly thick texture that holds its shape on a spoon

Blend Everything Together:

Add the roux mixture peeled poblanos roasted onions sour cream garlic cumin and salt to a blender Secure the lid and blend until extremely smooth Taste and tweak with more salt or pepper if needed

The best poblanos I ever used came straight from a neighbor’s garden Their flavor was so bright with just enough heat that my family now looks for farm grown peppers every season for this sauce It is always the most talked about part of our enchilada nights

Storage and Leftover Tips

Keep leftover sauce tightly sealed in the fridge Use within five to seven days The flavors deepen the next day which makes reheated leftovers even better If the sauce thickens too much after chilling whisk in a splash of milk or broth before reheating

Easy Ingredient Swaps

You can use bell peppers for a milder version if you are feeding folks who do not like much heat Greek yogurt stands in nicely for sour cream Flour can be swapped for cornstarch in equal measure for a gluten free twist

Perfect Ways to Serve This

Drizzle it over grilled chicken or steak for extra flavor Stir into rice or warm beans for a creamy side Pour generously over roasted potatoes or use as a dip with crunchy tortilla chips I learned it elevates even a baked potato on a busy night

This sauce turns even the simplest taco night into something special

Recipe Q&A

→ How spicy is poblano cream sauce?

Poblano peppers are generally mild, offering gentle heat. Roasting and blending tempers the spice further, resulting in a creamy sauce with subtle warmth rather than intense heat.

→ Can I use a different pepper?

Yes, mild peppers like Anaheim or green bell peppers work, but flavors may be less smoky. For more heat, try substituting one poblano with a jalapeño.

→ Is this sauce suitable for vegetarians?

Simply swap chicken broth for vegetable broth to make the sauce vegetarian without sacrificing flavor or texture.

→ What are the best ways to use poblano cream sauce?

This sauce makes a wonderful topping for grilled chicken, enchiladas, tacos, roasted vegetables, or as a dip for chips and fresh bread.

→ How do I store and reheat poblano cream sauce?

Store in an airtight container in the refrigerator for up to five days. Gently reheat on low, stirring to maintain a smooth consistency.