Easiest Way to Cook Tasty Roasted Poblano Cream Sauce

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. 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.

Serve over chicken, pork or steak. Poblano peppers are roasted then blended with mayonnaise, garlic, onion, cilantro, and lime into a pepper sauce that complements any dish. Heat a saucepan over medium heat. You can cook Roasted Poblano Cream Sauce using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Roasted Poblano Cream Sauce

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

This Poblano Cream Sauce is so incredibly delicious that I am guilty of eating spoonfuls straight from the jar. This recipe for 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. Wrap the garlic in foil with a little bit of oil.

Roasted Poblano Cream Sauce instructions

1. Preheat oven to 450°F. Line a baking pan with foil and place poblanos on pan.
2. Roast until charred and soft, about 20 minutes.
3. Peel, and remove core and most of the seeds and cut into strips.
4. Puree in food processorvor blender until smooth.
5. In a saucepan heat butter and add shallots and garlic and soften.
6. Add remaining ingredients except peppers and bring to a simmer.
7. Simmer about 10 minutes at a slow simmer until just starting to get thicker, add pureed peppers and heat,.
8. 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.
9. This sauce is good with grilled and roasted meats, seafood and vegetables and goes with various appetizers that are good with dipping sauces.

Toss the poblano and onion with the remaining oil. The first time I had roasted poblanos in a cream sauce (rajas de poblano con crema), it was at the breakfast buffet at a resort in Ixtapa, Mexico. Now, as you can tell from the photo, this isn't the most attractive dish in the world. But I promise you, if you like poblano chile peppers, this is a fabulous way to serve them. Roast Poblano Chilis on a rack or on a gas burner, or broil until charred.