Description
Poblano Cream Sauce is a must-have in your kitchen for adding rich, smoky flavor to a variety of dishes. This creamy sauce, made from roasted poblano peppers, garlic, and sour cream, offers an irresistible depth that transforms tacos, enchiladas, or even grilled vegetables into gourmet meals.
Ingredients
Scale
- 1 Tablespoon olive oil
- ½ onion (rough chopped)
- 3 poblano peppers (about 1 pound)
- 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 your oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and scoop out the seeds. Toss the peppers and chopped onion with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes until tender.
- Transfer the roasted veggies to a plastic bag to steam for easier peeling once cool. Remove skins from the peppers.
- In a medium skillet over medium-high heat, melt butter. Whisk in flour to form a roux until lightly browned. Gradually add chicken broth while stirring; cook until slightly thickened (5–10 minutes).
- Blend the roux with roasted peppers, onions, sour cream, garlic, cumin, and salt until smooth. Taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg