If there’s one sauce to always have ready in your fridge, it’s this Roasted Poblano Cream Sauce. It’s rich, smoky, creamy, and the perfect finishing touch for enchiladas, tacos, burritos, eggs, grilled meats, and more. One taste—and you’ll be addicted.
🌶️ Why You’ll Love It
- Made with roasted poblano peppers and onions for deep, smoky flavor
- Ultra creamy thanks to sour cream and a simple roux
- Versatile: use it as a topping, dip, or spread
- Easy to make with simple pantry ingredients
🛒 Ingredients
- 3 poblano peppers, halved and seeded
- ½ onion, roughly chopped
- 1 tbsp olive oil
- 2 tbsp butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- ½ cup sour cream
- 2 garlic cloves
- ½ tsp ground cumin
- Salt and pepper, to taste
🔥 How to Make It
- Roast the Veggies:
Preheat oven to 375°F. Place halved poblanos and chopped onion on a baking sheet. Toss with olive oil, salt, and pepper. Roast skin-side up for 30 minutes. - Steam and Peel:
Transfer roasted poblanos to a covered bowl or sealed plastic bag to steam (10 mins). Peel off the skins once cool enough to handle. - Make a Roux:
In a skillet, melt butter over medium heat. Whisk in flour and cook until golden. Slowly add chicken broth, whisking constantly. Simmer until slightly thickened. - Blend It All:
In a blender, combine the roux, roasted poblanos, onions, sour cream, garlic, cumin, and a pinch of salt. Blend until smooth and creamy.
💡 Tips
- Steam peppers after roasting to easily remove the skins.
- For a thinner sauce, add more broth. Too thick? Thin it out with a splash of water or milk.
- Use full-fat sour cream for the creamiest texture.
✨ Variations
- Dairy-free: Use vegan butter + dairy-free sour cream
- Gluten-free: Substitute all-purpose flour with a GF flour blend
- Add-ins: Fresh herbs, avocado, lime juice, or chipotle in adobo for heat
🍽️ Ways to Use It
- Drizzle on tacos, burritos, enchiladas, or breakfast eggs
- Use as a dip for chips or fresh veggies
- Add to soups, grain bowls, or quesadillas
- Spread on burgers or sandwiches
🧊 Storage
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove and stir well.