Make your meals special with Roasted Poblanos in Cream Sauce. It’s fantastic alone, with refried beans and a fried egg, or enhanced with chicken breast slices for a heartier dish.
As promised in Wednesday’s post on Homemade Mexican Refried Beans, today’s recipe is for Roasted Poblano Peppers in Cream Sauce.
Today, I’m rewarding all of you (have I told you how awesome you are lately?) by sharing the love. And by love, I mean recipe. It’s really the same thing, right? Are you getting excited yet?
Creamy, dreamy, steamy, goodness. This is delicious by itself, but is a total hit alongside Refried Beans (and maybe just throw a fried egg on top for a husband-approved breakfast). It is also great with cooked chicken breast slices added to this sauce!
Table of Contents
Reasons to Love These Roasted Poblanos
- Roasted Poblanos in Cream Sauce combines smoky roasted poblano peppers with a rich, creamy sauce, creating a satisfying dish.
- This dish is always a hit at gatherings, impressing guests with its vibrant and delicious taste.
- Roasted Poblanos in Cream Sauce is versatile and can be served as a side dish, main course, or even a topping for tacos, warm tortillas, or burritos.
Recipe Ingredients
- Poblano Chiles: Smoky and mildly spicy, these roasted peppers provide an earthy flavor and a tender texture.
- Heavy Whipping Cream: Rich and velvety, this cream adds a luxurious, smooth texture and a subtle sweetness.
- Goya All-Purpose Seasoning: This seasoning enhances all flavors, adding a touch of savory saltiness.
See the recipe card for full information on ingredients and quantities.
Variations
- Substitute for Heavy Whipping Cream with Half-and-Half: This lighter option maintains the creamy texture of the sauce with a lower fat content.
- Add Cheese: For a rich, creamy texture and extra flavor, add cheese like Oaxaca cheese, Monterey Jack cheese, or mozzarella.
How to Make Roasted Poblanos in Cream Sauce
Step #1: Adjust one of your oven racks so it sits as close to the broiler as possible. Preheat your oven’s broiler to High.
Step #2: Place the poblano peppers on a sheet pan and spray with olive oil or baking spray. Move the baking sheet to the top rack in the preheated oven and set a timer for 2 minutes.
Step #3: After two minutes, check the peppers to see if they are ready to be turned. They should be dark brown with blisters, but not black or burned. Use tongs to turn the peppers once they are brown and blistered. Keep checking and turning the peppers every few minutes until they are browned and blistered all the way around.
Step #4: Remove them from the oven and place them in a medium bowl. Cover the bowl tightly with aluminum foil and set aside for 20-30 minutes.
Step #5: After 20-30 minutes, remove the foil and bring the bowl over to your sink. Turn the faucet on so you have a light stream of room-temperature water. Grab one of the peppers and tug lightly on the stem until it comes loose from the pepper, carrying lots of seeds with it. Beginning at the top where the stem came off, rub the outside of the pepper to loosen the outer blistered skin and peel it off. Continue all the way around to make sure the tough skin is all removed.
Step #6: Open up the pepper and rinse the inside with the running water to remove any stray seeds. Set the pepper aside. Repeat this process with the remaining peppers, then slice them into thick strips and set aside.
Step #7: Heat the lard in a medium skillet over medium heat. Add the onion and sauté for 3-4 minutes to soften the onions. Don’t use too high of heat, or the onion will get brown.
Step #8: Add in the minced garlic, stir, and cook for another 3 minutes. Add the poblano pepper strips to the pan and toss them around with the peppers and garlic. Pour in the heavy cream, stir, then reduce the heat to low. Add the Goya seasoning (or salt), stir, and taste. Adjust seasoning as necessary.
Expert Tips
- Char Peppers Evenly: Rotate the peppers frequently under the broiler to ensure even charring on all sides. This helps in easy peeling and adds a consistent smoky flavor to your sauce.
- Steam Poblanos for Easy Peeling: After roasting, place the hot poblanos in a bowl and cover them tightly with plastic wrap or aluminum foil. The steam will help loosen the skin, making it easier to peel off.
Frequently Asked Questions
Yes, through the open flame method, using a gas stove or grilling the poblanos over medium-high heat. Turn them frequently until they are charred and blistered on all sides, similar to the broiling process.
For a flavorful twist, blend a handful of fresh cilantro, a dollop of sour cream, and a squeeze of lime juice into the sauce. This adds a fresh, zesty kick to the dish.
Storage Info
To store Roasted Poblanos in Cream Sauce, place leftovers in an airtight container and refrigerate for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, warm gently on the stove over low heat, stirring occasionally until heated through. Avoid boiling to prevent the cream from curdling. Alternatively, you can reheat it in the microwave on a low setting, stirring occasionally.
More Delicious Recipes that You’ll Love
Roasted Poblanos in Cream Sauce Recipe
Ingredients
- 4 Poblano Peppers
- 2 tablespoons lard - or vegetable oil
- 1 medium size onion - cut into medium slices
- 1 garlic clove - minced
- 3/4 c. heavy whipping cream
- 1/2 tsp. Goya all-purpose seasoning - or salt
Instructions
- Adjust one of your oven racks so it sits as close to the broiler as possible. Preheat your oven's broiler to High.
- Place the poblano peppers on a baking sheet and spray with olive oil or baking spray. Move the baking sheet to the top rack in the preheated oven and set a timer for 2 minutes.
- After two minutes, check the peppers to see if they are ready to be turned. They should be dark brown with blisters, but not black or burned. Use tongs to turn the peppers once they are brown and blistered. Keep checking and turning the peppers every few minutes until they are browned and blistered all the way around.
- Remove them from the oven and place them in a medium bowl. Cover the bowl tightly with aluminum foil and set aside for 20-30 minutes.
- After 20-30 minutes, remove the foil and bring the bowl over to your sink. Turn the faucet on so you have a light stream of room-temperature water. Grab one of the peppers and tug lightly on the stem until it comes loose from the pepper, carrying lots of seeds with it. Beginning at the top where the stem came off, rub the outside of the pepper to loosen the outer blistered skin and peel it off. Continue all the way around to make sure the tough skin is all removed.
- Open up the pepper and rinse the inside with the running water to remove any stray seeds. Set the pepper aside. Repeat this process with the remaining peppers, then slice them into thick strips and set aside.
- Heat the lard in a medium skillet over medium heat. Add the onion and sauté for 3-4 minutes to soften the onions. Don't use too high of heat, or the onion will get brown.
- Add in the minced garlic, stir, and cook for another 3 minutes. Add the poblano pepper strips to the pan and toss them around with the peppers and garlic. Pour in the heavy cream, stir, then reduce the heat to low. Add the Goya seasoning (or salt), stir, and taste. Adjust seasoning as necessary.
NOTES
Nutrition
So this is similar to a traditional Mexican dish called poblano rojas
I LOVE the flavors of Mexican food. This sounds so wonderful, I can’t wait to try this.
Thanks, Pam! Roasted Poblanos are one of those amazing dishes that just go well with everything!