Roasted Poblano Cream Sauce. Perfect for tacos or any Mexican dish, and even as a dip. I grew a number of poblano peppers in my garden this year and WOW did those plants explode. Poblano peppers are roasted then blended with mayonnaise, garlic, onion, cilantro, and lime into a pepper sauce that complements any dish.

Serve them as a side to Mexican dishes, or rolled up in warmed tortillas. 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. You can Cook Roasted Poblano Cream Sauce using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Roasted Poblano Cream Sauce

Lets Go Prepare 6 of poblano peppers.
Lets Go Prepare 3/4 cup of chicken broth.
Lets Go Prepare 3 cloves of garlic, minced.
Lets Go Prepare 2 of shallots, chopped.
What You needis 2 tablespoons of fresh lemon juice.
It's 1 cup of heavy cream.
It's 1 teaspoon of cajun seasoning.
It's 1/4 teaspoon of pepper and salt to taste.
It's 1 teaspoon of hot sauce, such as franks red hot.
It's 1 tablespoon of butter.
It's 1 teaspoon of worceshire sauce.
It's 1 teaspoon of sugar.

Reasons to Get Roasted Poblano Sauce in your Life: Enchiladas of all kinds. covered in this sauce. Quesadillas saucified with spinach and roasted poblano goodness. Spicy breakfast potatoes and eggs blanketed in luscious, creamy, flavor-packed green. Earthy poblano peppers are roasted and combined with Supremo® Brand Mexican Sour Cream.

Roasted Poblano Cream Sauce step by step

Preheat oven to 450°F. Line a baking pan with foil and place poblanos on pan.
Roast until charred and soft, about 20 minutes.
Peel, and remove core and most of the seeds and cut into strips.
Puree in food processorvor blender until smooth.
In a saucepan heat butter and add shallots and garlic and soften.
Add remaining ingredients except peppers and bring to a simmer.
Simmer about 10 minutes at a slow simmer until just starting to get thicker, add pureed peppers and heat,.
Cool mixture slightly then return to clean food processor or blender for a smooth sauce. Reheat before serving, adding broth or more cream by dropfulls if it gets to thick.
This sauce is good with grilled and roasted meats, seafood and vegetables and goes with various appetizers that are good with dipping sauces.

It's an excellent accompaniment for crusted chicken, quesadillas, pastas as well as salad dressing. This poblano cream sauce is smokey creamy and spicy. It isn't so spicy that it overwhelms other flavors, it just adds a little something extra. One of my favorite things they made was Roasted Poblanos in Cream Sauce. I begged and pleaded for the recipe for what felt like many weeks (I think it was about three days), and was ultimately rewarded for my persistence.