Go Back
+ servings

Poblano Cream Sauce

Keyword Poblano Pepper
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 145kcal


  • 3 poblano peppers
  • 3 teaspoons oil
  • 3 cloves garlic diced
  • 1 onion chopped
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tablespoon flour
  • 1 cup Mexican Crema
  • Pinch salt and pepper to taste


Char and prep the poblano chilies

  • Set the oven to 400 degrees Fahrenheit.
  • Place the poblano peppers on a parchment-lined baking pan. Bake the chilies for 20 to 30 minutes, flipping the chilies half-way to allow charring on all sides.
  • Remove the poblanos from the oven and place them in a Ziploc bag (sealed) for 10 minutes. This will help loosen up the skin.
  • Remove the poblano peppers from the Ziploc and peel off the skins and stem. Halve the poblanos lengthwise and remove the seeds.

Making the cream sauce

  • Heat a saucepan over medium heat and add the oil.
  • Saute the garlic and onion until the onion is slightly translucent.
  • Place the poblanos, garlic, onions, and milk into a blender. Puree the mix until smooth.
  • Clean the oil from the saucepan, then melt the butter over medium heat. Once melted, add the flour and stir until combined.
  • Lower the heat to medium-low and add the poblano mix from the blender. Stir to fully combine with the butter and flour.
  • Add the crema and stir to completely combine. Allow the sauce to thicken for 5 minutes (or until it reaches your desired consistency.)
  • Remove from the sauce from the heat and allow it to cool. Serve.


Calories: 145kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 181mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 37mg | Calcium: 76mg | Iron: 1mg