Poblano Cream Sauce Recipe

| Last Updated: August 17, 2019 | , ,

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Simmering smooth.

Want a cream sauce with an ever-so-mild heat for that poultry or fish dish? This poblano cream sauce recipe hits just the right notes.

Poblano chilies are very mild hot peppers, two to eight times milder than the jalapeño pepper. They are easy to find in many grocery stores, so it’s simple to pull this recipe together. Try it over chicken breast, turkey, or white fish. It’s very tasty.

Poblano Cream Sauce Recipe

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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr


  • 6 cups chicken stock
  • 6 poblano peppers chopped
  • 2 celery ribs chopped
  • 1 large leek chopped
  • 1-1/2 cups cilantro coarsely chopped, plus 2 tablespoons of minced cilantro
  • 1 stick unsalted butter
  • 1/2 cup flour
  • Pinch of nutmeg


  • In a large pot on medium-low heat, melt the butter.
  • Add in the celery and leeks, and sauté for 5 minutes.
  • Add in the coarsely chopped cilantro and poblano peppers. Sauté for an additional 5 minutes.
  • Add the flour, stir to combine and sauté for 2 to 3 minutes.
  • Add the chicken stock and stir to combine.
  • Bring the sauce to a boil, then lower heat and simmer for 30 minutes or until the sauce reaches your preferred consistency.
  • Remove sauce from the heat and strain out the vegetables. Finely mince about 1/2 cup worth of the vegetables and return only the finely minced vegetables, along with the finely minced cilantro, to the sauce. Stir to combine.
  • Add a pinch of nutmeg, stir, and serve.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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