Spicy Poblano Cream Sauce

 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.

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.

Place chile peppers into the blender, add remaining ingredients in blender or food processor

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

Soft Tacos topped with Poblano Cream Sauce & hot sauce.

Spicy Poblano Cream Sauce
Author: The Busy Abuelita
Preparation Time: 10 minutes
Cooking time: 15 minutes
Servings: 8 servings

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:

1. Place poblanos and serranos to roast in the oven, when done let cool and remove the charred skin.
2. Place chile peppers into the blender, add remaining ingredients in blender or food processor
3. Blend for 2 minutes, or until well blended and creamy
4. Transfer to a glass jar with lid, the cream will be good in the refrigerator for up to 2 weeks.