This roasted poblano cream sauce is the perfect somewhat-spicy sauce for topping grilled chicken sandwiches. It’s also fantastic on burgers, pork, or used as a dip. It actually would work as a soup too. For a little extra kick, roast a jalapeno with the poblano and add it to the sauce when you blend it.
My first use for this roasted poblano cream sauce was over grilled chicken fajita sandwiches. It adds a wonderful southwestern flavor and creaminess to any dish that it’s used on. Feel free to use any pepper you wish if poblanos aren’t your thing. I like them since they aren’t too spicy but also have more flavor than bell peppers.
Roasted Poblano Cream Sauce
- 3 medium poblano peppers
- vegetable oil
- 8 ounces chicken broth
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 3 cloves garlic minced
- kosher salt to taste
- freshly ground black pepper to taste
- Brush the peppers with just a little bit of oil.
- Roast the peppers in your oven under the broiler or on your grill over direct heat until charred.
- Remove from heat and place in a bowl. Cover the bowl with foil and let the peppers rest for 10 minutes.
- Carefully remove the foil (there might still be some steam) and remove the skin from the peppers. Remove the stem and seeds.
- Place all ingredients into a blender. Blend until creamy smooth.
- Pour mix into a saucepan and heat over low heat.
- Serve warm.
Nutritional values are approximate.