This sauce is creamy, smoky, and quick to make. It fits many meals and needs few ingredients.
introduction
This roasted poblano cream sauce is smooth and bright. You roast peppers for a smoky taste and mix them with sour cream. It works on tacos, enchiladas, and bowls. Try it on a morning wrap or a breakfast burrito recipe for a bold start to your day.
why make this recipe
Make this sauce because it is fast and full of flavor. It uses few ingredients and cooks in minutes. You can use it as a sauce, dip, or topping. It lifts simple meals and makes them taste special.
how to make Roasted Poblano Cream Sauce
Roast the poblano peppers until the skin is blistered. Peel and seed them, then blend with the other ingredients. Warm the sauce gently to meld the flavors. If you plan a full meal, you can also add a simple dessert like this buche de noel guide to serve after the main course.
Ingredients :
- 2 roasted poblano peppers (peeled & seeded)
- 1 cup sour cream
- 1 clove garlic
- 1 tbsp lime juice
- ½ cup chicken broth
- ¼ cup sautéed onion
- Salt and cumin to taste
Directions :
Step 1: Blend all ingredients until smooth.
Step 2: Simmer over medium heat for 10 minutes.
Step 3: Serve warm over enchiladas, tacos, or grilled meats.
how to serve Roasted Poblano Cream Sauce
Serve warm over enchiladas, tacos, grilled chicken, or shrimp. Spoon it on bowls and roasted vegetables. You can also use it as a dip with chips or warm tortillas.
how to store Roasted Poblano Cream Sauce
Cool the sauce to room temperature. Put it in an airtight container. Keep in the fridge for up to 4 days. Reheat gently on low heat or in the microwave in short bursts.
tips to make Roasted Poblano Cream Sauce
- Roast peppers over a flame or under a broiler until charred for best flavor.
- Peel the peppers after they steam in a covered bowl to remove skin easily.
- Use low heat when simmering so the sour cream does not break.
- Try it on eggs for a quick meal — it goes well with scrambled eggs like in this scrambled eggs tips.
variation (if any)
- Add cilantro or parsley for fresh herb flavor.
- Stir in a little cheese for a richer sauce.
- Use Greek yogurt instead of sour cream for a lighter version.
- Add a jalapeño if you want more heat.
FAQs
Q: Can I use roasted green chiles instead of poblanos?
A: Yes. Green chiles work, but the flavor will change slightly.
Q: Can I make this sauce dairy-free?
A: Yes. Use a dairy-free sour cream or plain blended tofu to replace sour cream.
Q: How long does the sauce keep in the freezer?
A: Freezing is not ideal because texture can change, but you can freeze up to 2 months. Thaw and stir well.
Q: Can I skip simmering?
A: You can, but simmering blends flavors and makes the sauce warmer and smoother.
Conclusion
For another simple version and more tips, see Roasted Poblano Cream Sauce (4-Ingredients) – Recipe – Chili …
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Roasted Poblano Cream Sauce
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, smoky sauce that elevates any meal with its bold flavor. Perfect for tacos, enchiladas, or as a dip.
Ingredients
- 2 roasted poblano peppers (peeled & seeded)
- 1 cup sour cream
- 1 clove garlic
- 1 tbsp lime juice
- ½ cup chicken broth
- ¼ cup sautéed onion
- Salt and cumin to taste
Instructions
- Blend all ingredients until smooth.
- Simmer over medium heat for 10 minutes.
- Serve warm over enchiladas, tacos, or grilled meats.
Notes
Roast peppers over a flame or under a broiler for best flavor. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending and Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: sauce, creamy sauce, Mexican, roasted poblano, quick recipe