Need a medium temperature creamy sauce for poultry or fish dishes? This poblano cream sauce recipe is so true. Poblano peppers are very mild (1,000 to 1,500 Scoville heat units), two to eight times lighter than jalapeno peppers (2,500 to 8,000 SHU). Easily available at many grocery stores. of So putting this formula together is easy. Try with chicken breast, turkey or white fish. It’s delicious.
Of course, this sauce also pairs well with other chili peppers, so if you’re looking for something a little spicier, this is the place to go. Try using jalapenos cooked over medium to low heat. Or consider spicier serrano peppers (10,000 to 23,000 SHU). Each variety is grassy in color, more vibrant than poblano, but still very tasty.
Love this poblano cream sauce? You’ll also love these recipes:
- Peach Habanero Sauce: This is a much hotter experience. But combining peach with center is delicious. Go well with chicken or pork. Or try making fish taco sauce.
- Habanero Cream Sauce: This is also a step up in spiciness. But as a cream sauce, it has many of the same benefits.
- Maple Sriracha Sauce: Chicken sauce meets maple syrup in this super easy recipe. It’s as amazing as the ginger chicken dish.
Poblano Cream Sauce
30 minutes prep time
Cooking time 20 minutes
total time 50 minutes
Serve 8 servings
Calories 145 kcal
- 3 poblano peppers
- 3 teaspoons of oil
- 3 cloves garlic, diced
- 1 onion, chopped
- 1/2 cup milk
- 1/4 cup butter
- 1 tablespoon flour
- 1 cup Mexican crema
- Season with salt and pepper to taste.
Roast and prepare Poblano ớt peppers
Set the oven to 400 degrees F.
Place poblano peppers on a baking tray lined with parchment paper. Bake the peppers for 20 to 30 minutes, flipping the peppers in half so they cook evenly on all sides.
Remove the poblanos from the oven and place in a Ziploc bag (sealed) for 10 minutes. This will help loosen the skin.
Remove the poblano peppers from the Ziploc and remove the skins and stalks. Cut the poblanos in half lengthwise and remove the seeds.
make cream sauce
Heat a pan over medium heat and add oil.
Saute garlic and onion until onion is slightly translucent.
Place poblanos, garlic, onion, and milk in a blender, puree until smooth.
Rinse the oil from the pan. Then melt the butter over medium heat. Once dissolved, add flour and stir to combine.
Reduce heat to medium and add poblano mixture from blender. Stir in butter and flour.
Add crema and stir. Let the sauce thicken for 5 minutes (or until the consistency you want).
Remove the sauce from the heat and let it cool. Service.
Calories: 145kcal Carbohydrates: 7g Protein: 2g Fat: 12g Saturated Fat: 4g Cholesterol: 32mg Sodium: 181mg Potassium: 123mg Fiber: 1g Sugar: 3gVitamin A: 500 IUVitamin C: 37mg Calcium: 76mg Iron: 1mg
Categories: Food & Drinks
Source: INN NEW YORK CITY