roasted poblano peppers

A Mexican favorite, this Easy Poblano Cream Sauce is made with roasted poblano peppers and sour cream. Perfect for enchiladas, on top of chicken, or even in fajitas, it’s a low carb recipe that will quickly become a stand-by!

Easy Poblano Cream Sauce

poblano peppers

olive oil

onions

garlic, (minced (about 2 cloves))

sour cream

cilantro

salt, (to taste)

Roast the poblano peppers - turn the oven on broil, place the peppers on a baking sheet and into the upper-third of oven close to the broiler, but not too close to where they're almost touching. Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides.

Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers.

While the peppers are sweating, heat a small skillet over medium heat and add the olive oil, &nbsp;onions and garlic. Sauté for 8 minutes, stirring frequently, until onions have softened, become translucent and started to caramelize.

Transfer the onions, garlic and peeled peppers into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is smooth, about 1 minute.

Enjoy immediately or transfer into a glass jar and store in the fridge for up to 2 weeks.

Learn how to make roasted poblano peppers in an oven or over an open flame for use in many delicious recipes! Ready in 15 minutes or less!

Roasted Poblano Peppers

Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.

Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.

Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.

Pull and rub off as much of the loose skin on the peppers as possible. It doesn&#x27;t have to be perfect, just as much as you can.

If you don&#x27;t want the peppers too spicy, you can make a vertical slit down one side of the peppers and remove the seeds and veins. Chop or stuff peppers to use in recipes.

To roast under an oven broiler

Turn a gas stove burner on high. Place peppers directly on flame, turning them occasionally with metal tongs until the skin on all sides is blackened and blistered.

Transfer peppers to a medium bowl and cover with aluminum foil, plastic wrap or even a large plate. Let them sit for 5 minutes.

To roast over an open flame

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Easy Poblano Cream Sauce

Roasted Poblano Peppers

Top 2 roasted poblano peppers recipes from across the web

The most viewed roasted poblano peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Poblano Cream Sauce

Roasted Poblano Peppers

The most viewed roasted poblano peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine