• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipes

Easy Roasted Poblano Cream Sauce

rate recipe Shareshare
Share on:
8068 shares
By: IsabelPosted: 9/18/17

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
pin for easy poblano cream sauce

A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas and more! (gluten free)

A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas and more! (gluten free)

If I had to pick my favorite thing about Mexican food, it would be all the sauces and salsas made with chile peppers.

Hands. Freaking. Down. I’m all about the sauces.

They add so much flavor and depth to Mexican dishes that if something I’m eating is ever a little too bland or just plain boring, I simply add some sauce or salsa and I’m good to go. Easy fix! (A legitimate trained chef would probably call that cheating, but oh well. This is real life. I’m just using the salsa to it’s fullest potential. 😉 )

Oh, and let’s not forget that chile pepper sauces are part of the best appetizer combo ever created – chips and salsa. Happy hour would be so sad without it!

But let’s not go down the salsa-less happy hour rabbit hole. It’s never going to happen and I refuse to think that’s what the future holds. Let’s instead bask in the deliciousness of one of my favorite chile pepper sauces, this Easy Roasted Poblano Cream Sauce.

A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas and more! (gluten free)

To make this sauce, I used poblanos because they have a really good combination of heat and flavor. Compared to jalapenos, poblanos aren’t very spicy but they’re extremely flavorful, especially when roasted.

Mixed in with some sauteed onions, garlic and a pinch of salt, they’re on a whole different level. A rich and complex level that is definitely where you want this sauce to be.

For the creaminess factor, I used some full-fat sour cream as the base and just blended all of the ingredients together until smooth. Or if you’re looking to add a little extra protein in your diet, you can substitute some full-fat plain Greek yogurt for the sour cream instead.

A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas and more! (gluten free)

Once the poblano cream sauce is made, there are a million different ways to eat it! Here are just a few of my favorite ways.

  • in chicken burritos
  • on top of baked chicken
  • on some fish tacos
  • as an enchilada sauce
  • as a condiment on grilled cheese
  • as a dip for lime tortilla chips
  • on scrambled eggs

Pretty much anything you can think of! The possibilities are endless.

A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas and more! (gluten free)

I’ve currently got a jar of this magical sauce in the fridge and I’ve been putting it on EVERYTHING. Seriously everything. Except dessert. That’s probably gross, though I’ve never tried it soo…maybe it’s not so bad? 😉

Recipe

4.75 from 36 votes

Easy Poblano Cream Sauce

Serves: 12 (2 tablespoons per serving)
Print
Rate
A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas and more! (gluten free)
Prep: 15 minutes
Cook: 10 minutes
Total : 25 minutes
A Mexican favorite, this Easy Poblano Cream Sauce is made with roasted poblano peppers and sour cream. Perfect for enchiladas, on top of chicken, or even in fajitas, it’s a low carb recipe that will quickly become a stand-by!

Ingredients

  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 2 teaspoons garlic, minced (about 2 cloves)
  • 8 ounces sour cream
  • 1/2 cup chopped cilantro
  • salt, to taste

Instructions

  • Roast the poblano peppers - turn the oven on broil, place the peppers on a baking sheet and into the upper-third of oven close to the broiler, but not too close to where they're almost touching. Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides.
  • Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers.
  • While the peppers are sweating, heat a small skillet over medium heat and add the olive oil,  onions and garlic. Sauté for 8 minutes, stirring frequently, until onions have softened, become translucent and started to caramelize.
  • Transfer the onions, garlic and peeled peppers into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is smooth, about 1 minute.
  • Enjoy immediately or transfer into a glass jar and store in the fridge for up to 2 weeks.

Isabel’s Tips:

Makes 1 1/2 cups.

Nutrition Information

Serving: 2tablespoons Calories: 58kcal (3%) Carbohydrates: 4g (1%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 2g (10%) Cholesterol: 16mg (5%) Sodium: 14mg (1%) Potassium: 61mg (2%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 150IU (3%) Vitamin C: 24.8mg (30%) Calcium: 40mg (4%) Iron: 0.2mg (1%)
Author: Isabel Eats
Course:Sauce
Cuisine:Mexican
A Mexican favorite, this Easy Roasted Poblano Cream Sauce is loaded with flavor and goes well on tacos, burritos, enchiladas and more! (gluten free)
Did you Make my Easy Poblano Cream Sauce?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • These Roasted Poblano Chicken Burritos are an easy Mexican lunch or dinner recipe that's perfect for weekend meal prep. They're also freezer friendly!
    Roasted Poblano Chicken Burritos
  • Roasted Poblano Broccoli Soup
  • Chipotle sauce recipe in a small glass container surrounded by limes and chipotle peppers.
    Easy Chipotle Sauce
  • These Roasted Poblano Chicken Burritos are an easy Mexican lunch or dinner recipe that's perfect for weekend meal prep. They're also freezer friendly!
    Roasted Poblano Chicken Burritos
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Previous Post
Mexican Chorizo Sweet Potato Hash with Soft Boiled Eggs
These Roasted Poblano Chicken Burritos are an easy Mexican lunch or dinner recipe that's perfect for weekend meal prep. They're also freezer friendly!
Next Post
Roasted Poblano Chicken Burritos

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Gloria says

    Posted on 12/12 at 3:13 pm

    Could you add shredded chicken to this sauce and use it for tacos?

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/12 at 8:14 pm

      Hi Gloria! Yes that would be delicious! Thanks for the tip.

      Reply
  2. Candy says

    Posted on 5/28 at 1:56 pm

    5 stars
    I love recipes and ideas how to use sauces and salsa. Thanks my menu will be changing ASAP. Thanks!!!

    Reply
    • Ana @ Isabel Eats says

      Posted on 6/2 at 9:25 am

      Thank you so much Candy!

      Reply
  3. Patsy says

    Posted on 1/9 at 7:32 pm

    5 stars
    I just discovered poblano peppers. (Expanding my horizons) Have been tasting them in many dishes these days.

    I decided to buy some, and figure out how I can make this deliciousness myself. I ran into your directions on how to roast them and your helpful suggestions on what to do with them once they were roasted. I followed all of your directions and they turned out amazing. Then I clicked on your link on what to do with them. I found your EASY ROASTED POBLANO CREAM SAUCE.

    I am so proud that I made this – my family loves it. Thank you so much for sharing your tips.

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/10 at 10:34 am

      Hi Patsy! I’m glad you enjoyed the recipe!

      Reply
  4. Ellen J. says

    Posted on 10/5 at 3:18 pm

    Just finished making the Roasted Poblano Cream Sauce since I had an abundance that were ready to pick from my garden. I made a double batch and gave one jar to a friend. I also added a bit of cumin and squeeze of fresh lime just before serving and it really brightened up the flavor. It was delicous and so easy once you roasted the poblanos.

    Reply
  5. Judi says

    Posted on 8/22 at 4:42 pm

    5 stars
    Have made this several times and it is a big hit!!!!

    Reply
  6. Lyn says

    Posted on 7/17 at 6:46 pm

    5 stars
    Thank you for this recipe. I had over roasted my Carranza poblanos and
    didn’t want to waste them, so this saved the day! The recipe was made per instructions and was enjoyed by family and friends. You get two thumbs up!

    Reply
  7. Tammy says

    Posted on 2/7 at 9:52 pm

    5 stars
    OMG..so very good. I added a sliced up avocado! I hate cilantro. I am one of those that it tastes like soap. So, needless to say left that out. I added a tsp of fresh ground ginger and 2 cap-fulls of lime juice.

    Reply
    • Tammy says

      Posted on 2/7 at 9:57 pm

      I forgot. I used Cabot’s Greek yogurt and i didn’t cook the onion, i used 1/4c. raw.

      Reply
  8. David Wisner says

    Posted on 10/10 at 4:15 pm

    Can you freeze the sauce!?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/25 at 12:02 pm

      Hi David, yes you can!

      Reply
      • JK says

        Posted on 10/5 at 10:24 am

        How is it best frozen? I would think I would freeze in freezer bags in 2 cup serving sizes. With sour cream in this sauce will this hold up for 4 months in freezer?

        Reply
        • Ana @ Isabel Eats says

          Posted on 10/6 at 3:30 pm

          I agree I think in small batches in freezer bags is the best way to go! I think with sour cream it should be okay in the freezer!

          Reply
  9. Jan says

    Posted on 8/4 at 8:53 pm

    Have you ever tried freezing this sauce? I suppose with the sour cream it might not be greats but would be good to do when the poblanos are ripe!

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/25 at 12:10 pm

      Hi Jan! We have not, but I think it should be okay!

      Reply
  10. Mal says

    Posted on 5/13 at 4:09 pm

    5 stars
    This is INSANE
    FYI I blended in a TBSP of canned diced jalapeno to give it a lil more kick and it was fantastic! Great on the tacos I made last night.

    Had it again today, just threw a lil dollop on an omlette. SO GOOD WITH EGGS!!
    Thanks for the recipe! I needed to something to add to my repertoire during staying at home and this was perfect.

    Reply
  11. Anne says

    Posted on 5/5 at 1:06 pm

    5 stars
    This is my favorite sauce ever. I eat it on EVERYTHING. I make it all the time subbing nonfat yogurt for sour cream.

    I can’t find poblano peppers right now, so my latest batch was made with roasted shishito peppers and it’s also delish. I didn’t bother to peel or remove seeds from shishito peppers (I follow directions for the poblanos).

    Reply
  12. Michelle Olson says

    Posted on 3/29 at 8:15 pm

    5 stars
    Made to go over pork carnitas. My 10 and 12 year olds loved it, not to mention my hubby. Thank you for a great recipe. 🙂 Mic

    Reply
    • Isabel says

      Posted on 3/30 at 2:40 pm

      Thanks so much, Michelle. So happy you and your family enjoyed it!

      Reply
  13. Gadfly McObvious says

    Posted on 3/11 at 5:42 am

    I see by the directions the actual sauce is made of “olive oil, onions and garlic”.
    No instruction for the poblanos to be included, somehow?

    Reply
    • Isabel says

      Posted on 3/15 at 11:25 am

      Oh no, thank you so much for pointing that out! I apologize for the confusion. I just updated the recipe with the correct instructions.

      Reply
  14. Esther says

    Posted on 10/22 at 12:16 pm

    5 stars
    Hola!!!
    My mother makes this sauce with cream cheese instead of sour cream AND uses it as a green sauce to spaghetti. She makes enough to feed 10 people and it is always the first thing devoured. If she wasn’t a great cook with other amazing recipes her green pasta would be the only thing her children, nephews, nieces, grandchildren and siblings would ever ask for. No one even notices it’s a vegetarian dish.

    Reply
    • Isabel says

      Posted on 10/24 at 1:27 pm

      That sounds so good, Esther! I love the idea of using cream cheese. I’m definitely going to try that next time. Thanks!

      Reply
  15. Sophie says

    Posted on 6/27 at 8:36 am

    Hullo! This sounds super tasty. I’m wondering how long it keeps in the fridge and if it’s freezer suitable at all?

    Reply
    • Isabel says

      Posted on 6/27 at 4:38 pm

      Hi Sophie! I haven’t put it in the freezer so I’m not quite sure, but because the base is sour cream, I don’t think it would work. It lasts in the fridge for about 2 weeks.

      Reply
      • Alli says

        Posted on 7/25 at 10:45 am

        Your poblano chicken burrito recipe has this sauce in it and says the burritos are freezer friendly. Is that not true?

        Reply
        • Isabel says

          Posted on 8/8 at 4:24 pm

          Hi Alli, I think it would be fine in the burritos because it’s mixed in with other foods and it doesn’t separate as bad as it would if it were just frozen on its own.

          Reply
  16. Rachelsrn says

    Posted on 4/27 at 4:43 pm

    5 stars
    Soooooo yummy!!! I love the fact that I’m eating veggies while eating sour cream!!!

    Reply
    • Isabel says

      Posted on 4/30 at 10:14 am

      Haha, I totally agree! 🙂 So happy you liked it!

      Reply
  17. Melisa says

    Posted on 1/13 at 9:00 pm

    Hi, would this recipe work well for green spaghetti??

    Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled