How to Easy Appetizing Roasted Poblano Cream Sauce

How to Easy Appetizing Roasted Poblano Cream Sauce Delicious, fresh and tasty.

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. Transfer to a pot, add cream and let thicken to coat a spoon.

Poblano peppers are roasted then blended with mayonnaise, garlic, onion, cilantro, and lime into a pepper sauce that complements any dish.

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!

You can cook Roasted Poblano Cream Sauce using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Roasted Poblano Cream Sauce

1. It’s 6 of poblano peppers.

2. It’s 3/4 cup of chicken broth.

3. You need 3 cloves of garlic, minced.

4. You need 2 of shallots, chopped.

5. It’s 2 tablespoons of fresh lemon juice.

6. You need 1 cup of heavy cream.

7. It’s 1 teaspoon of cajun seasoning.

8. You need 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. You need 1 teaspoon of worceshire sauce.

12. Prepare 1 teaspoon of sugar.

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.

Heat a saucepan over medium heat.

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.

Rajas Poblanas (Roasted Poblano Strips in Cream Sauce), is a traditional Mexican recipe made by roasting poblano peppers, slicing them into "rajas", or strips, then simmering them with a creamy cheese sauce.

They are hugely flavorful and sure to be your new favorite.

Here is how I make them.

Roast Poblano Chilis on a rack or on a gas burner, or broil until charred.

Peel and remove seeds and ribs.