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When I want a sauce that is ultra-creamy and bursting with roasted pepper flavor, this poblano cream sauce is my first pick. With just a handful of fresh ingredients and a touch of roasting magic, it transforms tacos, enchiladas, and even breakfast eggs into something special.
I started making this poblano cream sauce for Saturday taco night but found myself drizzling it over everything from roasted potatoes to grilled chicken. My family loves the mild heat and velvety texture—sometimes I even catch my kids eating it by the spoonful.
Ingredients
- Olive oil: For roasting helps the peppers and onions caramelize and brings out their richness. Choose a good quality extra virgin oil for best taste.
- Onion: Gives sweetness and body. Select a fresh firm onion with even outer layers.
- Poblano peppers: Are the star. Pick peppers that feel heavy, with glossy dark green skin and no soft spots.
- Butter: Is key for building a velvety roux. Use real unsalted butter if you can.
- Flour: Helps thicken the sauce and gives a creamy mouthfeel. If gluten free, try a one to one flour blend.
- Chicken broth: Deepens the savory notes. Pick a low sodium broth for more control.
- Sour cream: Brings tang and richness. Full fat will make the sauce silkier.
- Garlic: Lends punch. Fresh cloves give best flavor.
- Cumin: Adds warmth. Use freshly ground cumin for best results.
- Salt and pepper: Balance everything. Use freshly cracked pepper for extra aroma.
Step-by-Step Instructions
- Roast the Peppers and Onions:
- Place poblano halves and onion pieces on a baking sheet. Toss with olive oil and season with a pinch of salt and pepper. Arrange poblanos skin side up and roast at 375 degrees until the skins bubble and darken usually about 30 minutes for extra flavor development.
- Steam and Peel Poblanos:
- Transfer roasted peppers into a plastic bag or cover with plastic wrap in a bowl allowing them to steam. Let them sit until cool enough to touch. Gently peel the charred skin off the peppers using your fingers and discard the skins for a silky texture.
- Make a Roux:
- Melt butter in a skillet over medium high heat. Add flour to melted butter whisking constantly so no lumps form. Cook until the mixture is blond and fragrant usually two to three minutes which gives the sauce its base.
- Create the Sauce Base:
- Slowly whisk in chicken broth to the roux. Stir carefully so it thickens smoothly. Let it simmer for five to ten minutes until it is as thick as heavy cream which helps the sauce cling well.
- Blend the Sauce:
- Add sauce base peeled peppers roasted onion sour cream garlic cumin and salt to a blender or food processor. Process until the sauce is very smooth and creamy. Taste for salt and pepper adjusting as needed.
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My favorite part is scraping the last bits of sauce with warm tortillas. Roasting poblanos was my dad’s Sunday tradition and now my kitchen fills with that same amazing aroma every time.
Storage Tips
Allow leftover poblano cream sauce to cool fully before refrigerating. Store in an airtight container for up to five days. For longer storing freeze the sauce flat in a zip bag for up to two months. Thaw gently in the fridge overnight and blend again if it separates for best texture.
Ingredient Substitutions
To keep the sauce vegetarian swap chicken broth for a good vegetable broth. If sour cream is not on hand use Greek yogurt for a similar tangy richness. For extra heat try adding a jalapeño or swap poblanos with Anaheim peppers for a milder flavor.
Serving Suggestions
This sauce is perfect drizzled over enchiladas taco fillings or grilled steak. It also wakes up roasted vegetables or scrambled eggs in the morning. Use it as a creamy layer in quesadillas or as a topping for baked potatoes to get creative with weeknight meals.
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Poblano cream sauce effortlessly transforms simple meals into memorable ones—just a drizzle brings everything to life!
Frequently Asked Questions
- → What makes this poblano cream sauce creamy?
The smooth texture comes from blending roasted poblanos, sautéed onions, and sour cream into a velvety sauce.
- → Can I use a different pepper if poblanos aren’t available?
For similar flavor, substitute Anaheim or mild green chilies, but adjust heat and flavor to taste.
- → How spicy is this sauce?
Poblanos are mild, so the sauce has gentle heat. For more spice, add a roasted jalapeño or extra cumin.
- → What dishes pair well with this cream sauce?
It complements grilled chicken, tacos, enchiladas, roasted vegetables, or as a dip with chips.
- → Can I make this poblano cream sauce ahead of time?
Yes, it keeps well refrigerated for 3 days. Reheat gently and stir before serving to restore its texture.