How to Make Poblano Cream Sauce – 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

Why We Love Creamy Poblano Sauce

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!

Including roasting the peppers, the vibrant sauce is ready to serve in under 30 minutes. 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!

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

Ingredients You Need

  • Poblano peppers – fresh and whole, to start
  • Garlic – whole cloves, peeled
  • Green onions – left whole
  • Olive oil – or other high-heat oil for roasting, like avocado or canola oil
  • Cream cheese – softened a bit
  • Sour cream – low or whole-fat
  • Lime juice – freshly squeezed is best, but bottled will do in a pinch
  • Salt and pepper – a bit of each to taste
Recipe ingredients: 8 raw whole poblano peppers on a roasting pan with whole green onions, cloves of peeled garlic.

How to Make Poblano Cream Sauce

We 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!

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.

8 whole roasted poblano peppers on a roasting pan with whole green onions, cloves of peeled garlic.

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.

8 roasted poblano pepper on a cutting board, seeds having been removed.

Set out a food processor or blender. Place the poblano peppers, roasted green onions, and garlic in the food processor.

Roasted peppers, onions, and garlic in a food processor.

Purée until mostly smooth.

Get the Complete (Printable) Poblano Sauce Recipe + Video Below. Enjoy!

Roasted peppers, onions, and garlic pureed in a food processor.

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.

Sour cream and cream cheese added to the food processor and blended to make a rich creamy poblano sauce.

Cover and refrigerate until ready to use. You can serve it right away, but I like to chill the sauce for at least 30 minutes or so in the fridge before enjoying it as a cream dip.

Top down small bowl of poblano cream sauce surrounded by tortilla chips

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 avocados. 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.

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.

How long do leftovers last?

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

Because it is a cream-based sauce I do not recommend attempting to freeze.

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

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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)

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.

Video

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
Author: Sommer Collier
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