Poblano cream sauce (also called poblano cream) is a delicious creamy sauce made from roasted poblano peppers, spices and some sort of cream (we use sour cream for ours.) This easy poblano sauce makes the best topping for enchiladas, rice and bean burritos, tacos, poblano quesadillas, as a topping to homemade hamburgers , fish or just as a dip for your favorite veggies.
It is easy to make and you will be making this often once you give it a try.
What is in Poblano Cream Sauce
Poblano cream sauce is creamy and full of so much flavor but does not require vey many ingredients. If you have not had poblano peppers, they are not spicy (since poblano peppers are a mild pepper) but they have a distinct bold delicious flavor all on their own.
This poblano sauce comes from my recipe for poblano quesadillas where I roast poblano peppers for the quesadilla and the sauce at the same time. This sauce is so good that it is worth making it all on its own 🙂
This poblano cream sauce is made up of sour cream, roasted poblanos, salt, cilantro, onion, lime and garlic.
Most of the flavor in this poblano sauce comes from the poblano peppers being roasted in the oven. The additional ingredients just help accent the delicious poblano flavor.
Ingredients in this poblano cream sauce-
- Roasted poblano peppers. If you have not roasted peppers before, it is easy and I will show you how to do it.
- Sour cream.
- Roasted garlic. This roasts alongside the peppers.
- Roasted Onion. You roast the onion at the same time as the poblano peppers.
- Fresh cilantro
- Olive oil.
Is Poblano Sauce Spicy
This poblano cream sauce is not spicy if you are working with large poblano peppers that you find in the grocery stores. One note is if you buy very small poblano peppers, they will have a little heat since the capsaicin is concentrated in such a small space.
Make sure you are buying large poblanos peppers if you do not want any heat. The sour cream in the sauce will help tame it though!
Making the Poblano Sauce
Making this creamy sauce is also very easy. First thing you want to do is roast all of the vegetables.
The poblano peppers will take the longest so you will want to remove the onion and garlic before the peppers are finished cooking.
Once the poblano peppers are done cooking, you want to add them to a bowl and sweat off the skins by covering the bowl with plastic wrap. After about 30 minutes (or once the peppers come to room temperature) you can easily peel the skins off the peppers.
Here is what that looks like
Once you are done peeling the skins off of your peppers, you can begin adding all of the ingredients to food processor and begin to make the cream sauce.
Once you add those ingredients to the food processor, your poblano cream sauce will be ready in seconds.
Tips for this recipe
- To make this creamy poblano sauce even faster, you can roast the poblano peppers anytime that you have some extra time and store them in the fridge in a covered container.
- You can add additional seasonings to your poblano sauce and make it your own. Cumin, hot peppers or whatever you like.
- This poblano cream sauce makes a great addition to so many dishes so you can double the recipe and use it on multiple meals or snacks during the week.
Ideas of how to use this poblano cream sauce
- As a dip for burritos or quesadillas.
- This poblano sauce makes a great dip for oven roasted potato wedges.
- Serve it alongside a delicious pulled pork rice bowl.
- It makes a great dip for tortilla chips, especially when paired with homemade pico de gallo.
- Serve it over grilled chicken or fish.
For more delicious dips and sauces
- Cilantro Lime Dressing
- Creamy Sriracha Sauce
- Italian Marinade
- Avocado Dip
- Southwest Hummus
- 3 Ingredient Blueberry Sauce
- Miso Rubbed Broccolini with Asian Dipping Sauce
- Roasted Cauliflower with Tahini Dip
Poblano Cream Sauce
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 1 large poblano pepper roasted
- 2 cloves garlic
- ¾ cup Sour Cream
- ½ red onion sliced.
- ¼ cup chopped fresh cilantro
- 1 tablespoon Olive oil
- 1 lime (juiced)
- kosher salt and pepper to taste
Making the Poblano Cream Sauce
- Pre-heat your broiler to high
- Add your poblano pepper, both types of onion and garlic to a sheet pan.1 large poblano pepper roasted, ½ red onion, 2 cloves garlic
- Roast under the broiler for about 4-5 minutes turning the vegetables about every 1-2 minutes to cook and evenly.
- After 4-5 minutes, remove your onions and garlic from the pan. Return the pan to the oven to finish cooking the poblano pepper and cook for another 3-4 minutes until the poblano is lightly browned on all sides.
- After the pepper is done cooking remove the pan from the oven.
- With tongs, place the poblano pepper into a bowl and cover with plastic wrap for 15 minutes or until cool.
- When cooled, remove the poblano from the bowl and begin to peel the skin away from the poblano pepper.
- Now in a food processor, add all of the ingredients for the poblano cream sauce.
- Mix on medium speed until smooth. Taste for salt and pepper and add to taste then mix again for a couple seconds.
- Serve with your favorite Mexican food, over fish, chicken or use as a dip.
Nutrition Values are estimates only.See full nutrition disclaimer here