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This creamy roasted poblano sauce is rich, smoky, and full of flavor without being overly spicy. It’s one of those sauces that can completely change a simple meal. Spoon it over chicken, drizzle it over tacos, toss it with pasta, and my favorite – ENCHILLADAS or use it anywhere that could use a little creamy poblano goodness.
Creamy Roasted Poblano Sauce
Course: SidesCuisine: Mexican-inspiredDifficulty: MediumServings
8
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesA creamy roasted poblano and jalapeño sauce with just enough cream cheese and sour cream for richness without overpowering the roasted chile flavor.
Ingredients
4 large poblano peppers
1 jalapeño
1/2 medium onion, roughly chopped
2 cloves garlic
4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup chicken broth, plus more as needed
Fresh cilantro, to taste
Salt, to taste
Black pepper, to taste
Small amount of oil or butter, for sautéing
Directions
- Roast the peppers: Heat the broiler. Place the poblano peppers and jalapeño on a foil-lined baking sheet and broil, turning occasionally, until the skins are blistered and charred on all sides.
- Let them sweat: Immediately place the hot peppers in a paper or plastic bag and close it. Let them sit for 10–15 minutes to steam and loosen the skins.
- Peel and seed: Remove the peppers from the bag and peel away the loose charred skins. Remove the stems and seeds. For a spicier sauce, leave some of the jalapeño membrane intact.
- Cook the aromatics: Heat a small amount of oil or butter in a skillet. Sauté the onion until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
- Blend the sauce: Add the roasted peppers, onion, garlic, cream cheese, sour cream, 1/2 cup chicken broth and cilantro to a blender. Blend until completely smooth.
- Warm the sauce: Pour the sauce into a saucepan and warm gently over low to medium-low heat, stirring occasionally. Do not boil.
- Finish and adjust: Season with salt and black pepper to taste. If the sauce is too thick, add additional chicken broth a little at a time until it reaches your desired consistency.
Notes
- Heat Level: Poblanos are generally mild, while the jalapeño adds most of the heat. Remove the jalapeño seeds and membrane for a milder sauce, or leave some of the membrane intact for more heat.
Consistency: Start with 1/2 cup chicken broth. After blending and warming, add additional broth a little at a time if you prefer a thinner sauce.
Storage: Allow the sauce to cool completely, then store in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Warm gently over low heat, stirring frequently. The sauce will thicken as it chills, so add a splash of chicken broth while reheating if needed. Avoid boiling.
Freezing: Freezing is not recommended. Cream cheese and sour cream sauces can separate or become grainy after thawing.
Serving Ideas: Try it over chicken, enchiladas, tacos, burrito bowls, rice, roasted potatoes or vegetables, or serve it as a warm dipping sauce.
