Poblano Cream Recipe - The Washington Post
This bright green cream sauce is perfect with chips and salsa or served atop enchiladas, tacos or even broiled chicken or steak. If you like it spicy hot, leave the seeds in the mix when blending the peppers with the cream, but omit the cayenne. The sauce works well with a variety of dairy, including Mexican crema, sour cream or yogurt.
Refrigerate in an airtight container for up to three days.
From recipes editor Ann Maloney.
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Ingredients
measuring cupServings: 6 (makes 1 1/2 cups)
Directions
Step 1
Position a rack in the center of the oven and preheat to 450 degrees. Place the poblanos on a well-oiled sheet pan. Roast in the oven for about 15 minutes, until the peppers start to blister.
Step 2
Transfer the peppers to a bowl and cover with a clean kitchen towel or a plate for 5 minutes, then peel the thin skins from the poblanos.
Step 3
Cut the tops off the peppers and remove the seed pods.
Step 4
In a food processor, combine the poblanos, crema (or sour cream or yogurt), garlic, cayenne and salt. Process until smooth. Transfer the cream to a bowl and serve at room temperature.
Step 5
NOTES: If the poblanos are not seeded, the sauce will be very spicy, so omit the cayenne.
Step 6
If you can't find fresh poblanos, the sauce can be made with two 7-ounce cans of poblanos, but it will be more of a khaki color and not as bright tasting.
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Nutritional Facts
Per serving
Calories
45
Fat
4 g
Saturated Fat
3 g
Carbohydrates
2 g
Sodium
30 mg
Cholesterol
15 mg
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From recipes editor Ann Maloney.
Tested by Ann Maloney.
Published May 4, 2020
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