Roasted Poblano Cream sauce with a kick, perfect topping for tacos, tostadas, and more! Super creamy, loaded with flavor and easy to make.
Roasted poblanos, a serrano chile, Mexican sour cream, and seasonings...you have a topping that will tantalize your taste buds.
Spicy Poblano Cream sauce is the perfect summertime condiment. This sauce imparts a delectable spicy creamy flavor to enhance anything that comes off the BBQ grill. Poblano cream sauce can be made a few days before any weekend grilling, it will last in the refrigerator up to 2 weeks.
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| Hamburger with a layer of Poblano Cream sauce |
Roasting Poblanos and Serrano peppers:
Set them onto a baking sheet, and bake them at 350° F for 20-30 minutes, or until the skins char and bubble. Poblanos and serrano peppers can also be cut in half, remove the seeds, and placed in the oven to roast.
Blend for 2 minutes, or until well blended and creamy
Spicy Poblano Cream Sauce is great on these dishes...
- on Chimichangas
- Shrimp Tacos
- on Tostadas
- Barbacoa Rice Bowls
- on Barbecued Chicken
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| Soft Tacos topped with Poblano Cream Sauce & hot sauce. |
A Roasted Poblano Cream sauce with a kick, perfect topping for tacos, tostadas, and more!
Ingredients: - 3 large poblanos, roasted, seeded and peeled
- 1 serrano chile, roasted and seeded (optional)
- 1/2 cup Mexican sour cream
- 3 garlic cloves
- 1/4 tsp onion powder
- 1/4 cup chicken broth
- 1 tsp sea salt
Instructions:
- Place poblanos and serranos to roast in the oven, when done let cool and remove the charred skin.
- Place chile peppers into the blender, add remaining ingredients in blender or food processor
- Blend for 2 minutes, or until well blended and creamy
- Transfer to a glass jar with lid, the cream will be good in the refrigerator for up to 2 weeks.
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