Delicious, rich, and creamy Poblano Sauce is easy to make with roasted peppers and a handful of simple ingredients. Whip up this recipe in less than 30 minutes and serve homemade poblano sauce with your favorite Tex-Mex dishes, and so much more!

Small bowl of poblano cream sauce surrounded by tortilla chips.
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Sommer’s Recipe Notes

A reliably delicious and creamy dreamy poblano sauce is a must-have in any good Tex-Mex kitchen! This easy recipe is made with whole roasted poblano peppers, garlic, and green onions – plus rich cream cheese and sour cream. The combination is a deep, smoky rustic flavor with an irresistibly creamy texture.

It is so versatile and makes an amazing sauce, dip, spread, and more!

Simply puree the ingredients in a food processor before serving the sauce immediately; or chill in the fridge for a bit of a firmer dip. It’s wonderful to make ahead of casual gatherings, dinner parties, or as part of a typical weeknight meal!

Why You’ll Love Poblano Sauce

  • Quick and easy – Including roasting the peppers, the vibrant sauce is ready to serve in under 30 minutes.
  • Fresh ingredients – You need fresh ingredients and bold spices to make this flavor packed sauce.
  • Flavor upgrade – This creamy and dreamy sauce takes any meat and fish to the next level.

This poblano sauce is ideal for tacos, bowls, grilled meats, or simple veggies.

Strips of steak topped with creamy poblano sauce with a side of roasted baby potatoes.

Ingredients and Tips

  • Poblano peppers – Use fresh and whole peppers.
  • Garlic – You will need whole cloves that you’ve peeled.
  • Green onions – Make sure you leave these whole.
  • Olive oil – You can also use any other high-heat oil for roasting, like avocado or canola oil.
  • Cream cheese – Make sure this is a bit softened.
  • Sour cream – Up to you if you use either low or whole-fat.
  • Lime juice – Freshly squeezed is best, but bottled will do in a pinch.

Recipe Variations and Dietary Swaps

  • Herbs – Add in a bunch of cilantro or parsley for an herby twist.
  • Avocado – To thicken up this sauce, blend half of an avocado.
  • Spice – Mix in a dash of paprika or cumin for some smokiness.
  • Dairy-free – Swap with a dairy-free sour cream and cream cheese.

How To Make Poblano Cream

To make this creamy and delicious Poblano Cream start by roasting the whole poblanos, garlic cloves, and green onions. This really brings all of the brilliant flavors to life, and is a must-do step for the best creamy poblano sauce!

Find the full Poblano Cream recipe with detailed instructions and storage tips in the printable form at the bottom of the post!

Storage Notes

  • Storing Leftovers – Place leftover poblano sauce in an airtight container and store in the refrigerator for up to 6 days.

Serving Suggestions

When I say there are so many ways to use creamy poblano sauce, I mean there are SO many ways! to use this sauce.

Spoon the rich roasted poblano sauce over hearty main dish proteins like bavette steak or carne asada, pollo asado (Mexican grilled chicken), steak fajita stuffed roll-ups. Or go lighter with grilled shrimp or fish, like pesacdo zarandeado (grilled red snapper).

It’s also delicious with veggie side dishes. Serve the sauce alongside roasted vegetables like potatoes, a simple veg medley, or whatever fresh hearty veggies you want!

Use as a creamy roasted poblano spread on sandwiches, chicken or veggie wraps, and burgers. We also love to add a dollop or two to delicious tacos like zesty ground turkey tacos, shredded chicken tacos, alambre tacos, shrimp quesadillas, chicken enchiladas, or green chile steak tacos.

And, of course, it is a fabulous dip to serve with chips and fresh-cut veggies.

You can even toss the sauce with pasta! The possibilities are endless!

Strips of steak topped with creamy poblano sauce with a side of roasted baby potatoes.
Small bowl of poblano cream sauce surrounded by tortilla chips
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Poblano Sauce Recipe + Video

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Poblano cream sauce is easy to make with roasted peppers and a handful of simple ingredients. Whip up this creamy poblano sauce recipe in less than 30 minutes and serve with your favorite Tex-Mex dishes!
Servings: 8 servings (2 cups total)

Video

Ingredients

Instructions

  • Preheat the oven to 450°F. Set out a large rimmed baking sheet. Lay the poblano peppers, garlic cloves, and trimmed scallions on the baking sheet. Drizzle with olive oil. Then roast in the oven for 6-7 minutes per side, 12-14 minutes total.
  • Allow the roasted poblano peppers to cool. Then gently remove the waxy skin from the peppers. Pull off the stems and shake out the majority of the seeds. Discard the skins, stems, and seeds.
  • Set out a food processor. Place the poblano peppers, roasted green onions, and garlic in the food processor. Purée until mostly smooth. Then add in the cream cheese, sour cream, lime juice, 1 teaspoon of salt, ¼ teaspoon of cracked black pepper. Purée again until very smooth.
  • Cover and refrigerate until ready to use.

Notes

Homemade poblano cream sauce will keep well in an airtight container in the fridge for up to 4-6 days.

Nutrition

Serving: 2oz, Calories: 78kcal, Carbohydrates: 6g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 12mg, Sodium: 57mg, Potassium: 197mg, Fiber: 1g, Sugar: 3g, Vitamin A: 461IU, Vitamin C: 59mg, Calcium: 44mg, Iron: 0.4mg
Course: Condiment, Dip, Sauce
Cuisine: Central American, Mexican, South American, Tex-Mex
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Frequently Asked Questions

What does poblano taste like?

Green poblano peppers are similar to a slightly spicy green bell pepper. The taste is lightly sweet and fresh, but with a little kick of heat that’s almost smoky.

How spicy is poblano?

Poblanos are considered a rather mild pepper. While there is a slight spicy bite, poblanos are not nearly as hot as jalapeno or habanero peppers.

Do you have to peel the skin off roasted poblano peppers?

Yes, the skin should be peeled off of the roasted and cooled peppers. Pepper skin becomes rather unpleasant texture-wise after roasting.

Hand scooping a tortilla chip into a bowl of poblano cream sauce.

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