This Poblano Cream Sauce is so incredibly delicious that I am guilty of eating spoonfuls straight from the jar.
I first discovered the heavenly taste of poblano cream sauce at Port Fonda in Kansas City. Since I don’t live in Kansas City, I had to learn how to make the sauce at home.
Lucky for me I was able to find some recipes online that I adapted to replicate the sauce at Port Fonda.
This poblano cream sauce is smokey creamy and spicy. It isn’t so spicy that it overwhelms other flavors, it just adds a little something extra.
My first order of business once I had learned how to make poblano cream sauce was to re-create Port Fonda’s chimichangas. The chimichangas came topped with a fried egg and served in a pool of poblano cream sauce, and the extra sauce was perfect for dipping tater tots.
It was the ultimate breakfast. My recipe for chimichangas is pretty close to the original and I make it again and again.
There are endless ways to use this sauce. It might be best to just keep a jar in your fridge at all times.
This poblano cream sauce is wonderful on chimichangas, tacos, burritos, and enchiladas. You can add it to a sandwich: a grilled cheese, fried chicken, or steak sandwich are all great options. The sauce also pairs perfectly with eggs. Drizzle it over scrambled eggs or fried eggs.
I add my poblano cream sauce on top of breakfast burritos…
and I love it in this recipe for Ranch Chicken Salad Bowls. I promise if you make a jar of this poblano cream sauce you will find lots of ways to enjoy it.
If you follow this recipe exactly, the sauce with has a medium spice level. It’s about a 6 out of 10. It is really easy to customize the spice level.
To make the sauce spicier add an extra poblano pepper and reduce the amount of sour cream. To make the sauce milder, add more sour cream and/or use three peppers instead of four.
This recipe yields about 3 cups of poblano cream sauce. How would you use this sauce? I would love to hear your ideas in the comments!
How to make Poblano Cream Sauce:
- 4 Poblano Peppers
- 1 tablespoon Butter
- 2 cloves Garlic, minced or pressed
- 1/2 small Onion, chopped
- 1/4 cup Chicken Broth
- 1 cup Heavy Cream
- 1/2 teaspoon Cumin
- 1/2 - 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 - 3/4 cup Reduced Fat Sour Cream
- Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
- Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
- Pour the poblano mixture into a blender and liquify. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine. Add more sour cream and salt to taste.
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