This Poblano Cream Sauce is to die for! It’s decadent, flavorful, and easy to make. It only takes 20 minutes to create this yummy dip (from start to finish). Serve this cream sauce with tacos, use it as a sauce for chicken, or enjoy it as a chip dip!
This bold poblano cream sauce is a delicious addition to any Mexican-inspired recipe! It’s quick to make, easy, and a great way to add flavor to dishes. Bonus – This creamy poblano sauce is not spicy, so even those sensitive to heat can enjoy this recipe.
Here are a few more tasty sauce recipes you can use to add flavor to your favorite dishes: Cilantro Garlic Sauce and Chipotle Crema Sauce.
Table of Contents
Why You’ll Love This Recipe
- Easy – This poblano cream sauce only requires a spatula, food processor, and tongs.
- Quick – This yummy cream sauce with roasted poblanos is ready in only 20 minutes!
- Bold – Charring the poblanos adds a deliciously smoky flavor to the sauce.
- Non-spicy – Poblano peppers are mild, so even those with a low heat tolerance should be able to enjoy this dish.
- Flavorful – The seasoning, cilantro, and roasted poblano peppers add a yummy taste to the cream sauce.
- Versatile – You can use this sauce for various recipes like poblano cream sauce pasta, chicken, or even as a dip for veggies.
- Great for gatherings – Since this recipe is quick and flavorful, it’s a great addition to the snack table at gatherings.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Poblano Cream Sauce
Quick Overview
- Roast poblanos.
- Pulse ingredients together.
- Serve.
Step by Step Instructions
Allow the poblanos to roast until they have scorch marks and the skin is easy to peel.
Step 1: Place the poblanos directly on a gas burner on the stovetop over medium heat using metal tongs. Allow the poblanos to roast and blister for about 3-4 minutes. (If you do not have a gas stove, broil the peppers on high in the oven on the highest rack for 4-6 minutes per side or until they are blistered.)
Step 2: Flip the poblanos and repeat on the other side. Rotate if needed to blister the whole surface of the pepper.
Step 3: Place the charred peppers in a glass bowl. Cover tightly with plastic wrap. Allow the peppers to rest for 10-15 minutes.
Step 4: Once the peppers have rested, remove them from the bowl and place them on a cutting board or plate. Using your hands and a paper towel peel and remove the skin, stem, and seeds.
Wash your hands well after handling the poblanos to prevent irritation.
Step 5: Rinse the peppers to remove any excess skin and seeds. Place on a paper towel and pat dry.
Step 6: Pulse the poblanos, cilantro, garlic, lime, onion powder, dill, cumin, and salt.
Step 7: Add the sour cream and pulse until smooth. Add more salt and lime to taste if needed.
How to Use Poblano Sauce
This poblano cream sauce is one of my favorite dips to make because it’s so versatile. Here are a few ways to use Mexican poblano cream sauce at home.
- Try it as a sauce for pasta. You can use poblano cream sauce for pasta instead of marinara for a creamy, bold taste that fuses Mexican and Italian.
- Swap enchilada sauce for poblano cream sauce. Use poblano cream sauce for enchiladas for less heat and a creamier consistency. You’ll still get a deliciously bold taste, but you won’t have to worry about the sauce being too spicy if you’re sensitive to heat.
- Use it as a sauce for chicken. Try using poblano cream sauce for chicken. Once you’ve seasoned chicken with Mexican-inspired spices (like Adobo) and cooked it, swipe some of this yummy poblano cream sauce on top. Or, use it for grilled chicken wraps for extra flavor.
Recipe Serving Suggestions
Garnish this yummy poblano cream sauce with slices of jalapeño, a cilantro sprig, or a drizzle of crema.
I love serving this cream sauce with Mexican-inspired dishes for a boost of flavor. Here are a few ideas:
Expert Tips
- Pat the veggies dry. The cream sauce can become too thin if it has too much liquid. To avoid this, ensure you’re patting the veggies dry to avoid extra water.
- Completely char the poblanos. Char the entire outside of each poblano pepper for the best poblano cream sauce. This step helps create a deliciously smoky flavor in the poblanos that transfers over to the poblano cream sauce.
- Let the poblanos rest. Ensure you put the roasted peppers in a bowl and cover with plastic wrap to help create steam. The steam that builds up in the bowl makes it easier to remove the skin after you roast poblano peppers.
Storage
Put leftover poblano cream sauce in an airtight container and store it in the fridge. It should last for up to one week. I would not recommend freezing this poblano cream sauce recipe since it has dairy in it.
Additions & Variations
- Spicy: Char a jalapeño to include it in this recipe to make the poblano sauce spicy. Use gloves to remove the seeds and slice the jalapeño, as it can cause skin irritation.
- Dairy-free: If you avoid dairy, you can easily turn this poblano cream sauce into a dairy-free dish. Swap out the Greek yogurt/sour cream for a dairy-free version. If you’re using yogurt, ensure it is unflavored and unsweetened.
Recipe FAQs
No. Poblanos do not have a fiery flavor. They’re a mild pepper, so they do not add much heat to a sauce. Since there’s also sour cream/yogurt in this roasted poblano cream sauce, it also helps cool any heat you may find in poblano peppers.
Poblano cream sauce is typically made from roasted poblano peppers, garlic, sour cream, lime juice, cilantro, and seasoning. The ingredients (including the spices) may vary slightly depending on the recipe.
If you’re wondering, “Are poblano peppers spicy?” The answer is no. Which also means they’re milder than jalapeños. If you want a spicier cream sauce, roast and add jalapeños to the roasted poblano sauce.
The flavor of poblanos is very similar to a green bell pepper. If you eat them plain, there is a slight heat, but they’re a mild pepper. You’ll also notice a smoky, peppery taste when using poblanos in recipes, like when making this authentic poblano cream sauce.
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The Best Poblano Cream Sauce
Equipment
Ingredients
- 2 poblano peppers
- 1/2 cup cilantro leaves and stems, packed
- 3 cloves garlic
- 1/2 lime, juiced
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon dried dill weed & cumin
- 1/4 teaspoon Morton kosher salt*
- 1 cup sour cream or Greek yogurt
Instructions
- Place the poblanos directly on a gas burner on the stovetop over medium heat using metal tongs. Allow the poblanos to roast and blister for about 3-4 minutes. (If you do not have a gas stove, broil the peppers on high in the oven on the highest rack for 4-6 minutes per side or until they are blistered.)2 poblano peppers
- Flip the poblanos and repeat on the other side. Rotate if needed to blister the whole surface of the pepper.
- Place the charred peppers in a glass bowl. Cover tightly with plastic wrap. Allow the peppers to rest for 10-15 minutes.
- Once the peppers have rested, remove them from the bowl and place them on a cutting board or plate. Using your hands and a paper towel peel and remove the skin, stem, and seeds.
- Rinse the peppers to remove any excess skin and seeds. Place on a paper towel and pat dry.
- Pulse the poblanos, cilantro, garlic, lime, onion powder, dill, cumin, and salt.1/2 cup cilantro leaves and stems, packed, 3 cloves garlic, 1/2 lime, juiced, 1 1/2 teaspoons onion powder, 1/2 teaspoon dried dill weed & cumin, 1/4 teaspoon Morton kosher salt*
- Add the sour cream and pulse until smooth. Add more salt and lime to taste if needed.1 cup sour cream or Greek yogurt
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Pat the veggies dry. The cream sauce can become too thin if it has too much liquid. To avoid this, ensure you’re patting the veggies dry to avoid extra water.
- Completely char the poblanos. Char the entire outside of each poblano pepper for the best poblano cream sauce. This step helps create a deliciously smoky flavor in the poblanos that transfers over to the poblano cream sauce.
- Let the poblanos rest. Ensure you put the roasted peppers in a bowl and cover with plastic wrap to help create steam. The steam that builds up in the bowl makes it easier to remove the skin after you roast poblano peppers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I ADORE poblanos and your recipe is a delicious way to use them. I added some roasted corn and enjoyed it as a dip for our taco party on the weekend and it was a big hit!