Description
Creamy and flavorful, this Poblano Cream Sauce is a versatile and delicious addition to many dishes. Roasted poblano peppers, onions, and a blend of spices come together to create a rich and satisfying sauce that pairs perfectly with meats, vegetables, or pasta.
Ingredients
Scale
For the Roasted Peppers:
- 1 Tablespoon olive oil
- ½ onion (rough chopped)
- 3 poblano peppers (about 1 pound)
For the Cream Sauce:
- 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 and Roast the Peppers: Preheat the oven to 375 degrees. Slice the poblano peppers, toss with oil, onions, salt, and pepper, then roast for 30 minutes.
- Prepare the Peppers: Steam the roasted peppers to loosen the skin, then peel away the skin and discard.
- Make the Sauce: In a skillet, melt butter, add flour, whisk, then slowly add chicken broth and cook until thickened. Blend with roasted peppers, onions, sour cream, garlic, cumin, and salt until smooth.
- Adjust Seasoning: Taste the sauce and adjust with salt and pepper as needed.
Notes
- This sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- For a spicier sauce, leave some of the poblano pepper seeds in when blending.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Roasting, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Poblano Cream Sauce, Creamy Poblano Sauce, Mexican Sauce, Roasted Poblano Recipe
