Creamy Roasted Garlic Poblano Sauce is made easy with roasted poblanos peppers, jalepenos and garlic. Made by roasting poblanos in the oven, this Creamy Roasted Garlic Poblano Sauce is perfect for enchiladas, tacos, quesadillas or as a rich Mexican dipping sauce for just about anything you love.
There are times when you just need roasted peppers in your life. And why not? Roasted peppers are easy to do and and they add so much roasted flavor to .. um .. everything!!! For some reason I always thought roasting peppers myself was going to be hard or too much work or too much of a mess. Nothing could be further than truth. All you need to roast your peppers is some olive oil and an oven.
Boom!! .. done …
Seriously, the first time I roasted poblanos was for my Chipotle Corn Salsa recipe and once I saw how easy it was to roast poblano peppers in my oven, well let’s just say that now I look for excuses to add roasted poblanos to recipes.
WHAT DO YOU USE ROASTED POBLANO SAUCE FOR?
This Creamy Roasted Garlic Poblano Sauce is so versatile that you can add it to so many of your favorite Mexican dishes and more.
- Enchiladas
- Burritos
- Tacos
- Quesadillas
- Huevos rancheros
- Nachos
- Replace your favorite salsa and eat with chips
- Steak sauce (my hubby does this!)
- Burrito bowls
- Breakfast hash
WHY ROAST GARLIC AND PEPPERS?
By roasting the poblanos, jalapenos and garlic in the oven, you are bringing out the flavors of what you are roasting. The method we are using today does not char the poblanos, we are not cooking them close over a high heat where the peppers outside skin char and turn black. We are simply roasting the peppers and roasting the garlic in the oven to soften the peppers before blending them into the sauce.
IS ROASTED GARLIC POBLANO SAUCE SPICY?
This Creamy Roasted Garlic Poblano Sauce is not spicy but you can certainly kick up the heat if you would like. Poblano peppers are very mild and that is why I added the jalapeno peppers to this sauce, to balance it out a bit. The jalapenos bring just a hint of heat to this roasted poblano sauce but not enough to make the sauce spicy. If you wanted this poblano sauce to be a bit spicier, add another 1-2 jalapenos to the sauce.
HOW DO YOU MAKE CREAMY ROASTED GARLIC POBLANO SAUCE?
Easy! To make this Creamy Roasted Garlic Poblano Sauce, preheat oven to 400 degrees then start by removing stems, seeds and core of your poblano and jalapeno peppers and then halving them or slicing them into strips. Add them to a medium sized bowl and set aside. Grab 4-5 cloves of garlic, peel their skins off and add them to the bowl with the peppers. Lightly toss with olive oil and then lay the peppers out even on a baking sheet and wrap your garlic cloves in a small tin foil pouch.
Bake for 15-20 minutes. While your garlic and peppers are roasting, add butter to a large skillet over medium-high heat and once melted, add flour and whisk to combine. Cook for 1-2 minutes then whisk in chicken stock and milk followed by onion powder and salt. Bring to a low boil, continuing to whisk.
Once peppers are done roasting, add 1 cup of creamy mixture to a large food processor along with the poblano peppers, jalapenos, garlic and a handful of cilantro. Pulse until smooth then transfer the garlic poblano sauce to the skillet and stir to combine. Serve immediately
POBLANO SAUCE RECIPE VARIATIONS
- I wrote this recipe to be used in conjunction with Breakfast Enchiladas but if I wasn’t using it for that particular dish, I would also add a squeeze of lime into this Creamy Roasted Garlic Poblano Sauce 🙂
- This Creamy Roasted Garlic Poblano Sauce is not very spicy at all, it’s really quite a mild poblano sauce. To kick up the heat a bit, consider adding 1-2 more jalapenos to this sauce.
- I add in cilantro to this roasted poblano sauce but if cilantro is not your thing, feel free to replace the cilantro with parsely or even leave it out completely. I will not effect your sauce.
Enjoy!
CREAMY ROASTED GARLIC POBLANO SAUCE
Creamy Roasted Garlic Poblano Sauce is made easy with roasted poblanos peppers, jalepenos and garlic. Made by roasting poblanos in the oven, this Creamy Roasted Garlic Poblano Sauce is perfect for enchiladas, tacos, quesadilla or as a rich dipping sauce for just about anything you love. | A Wicked Whisk
- 1 tablespoon olive oil
- 3 large poblano peppers ribs, seeds and core removed
- 2 jalapeno peppers ribs, seeds and core removed
- 4-5 garlic cloves skins removed
- 4 tablespoons butter
- 6 tablespoons all purpose flour
- 1-1/2 cups chicken stock
- 1-1/2 cups whole milk
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- handful of cilantro
To make this Creamy Roasted Garlic Poblano Sauce, preheat oven to 400 degrees then start by removing stems, seeds and core of your poblano and jalapeno peppers and then halving them or slicing them into strips. Add them to a medium sized bowl and set aside. Grab 4-5 cloves of garlic, peel their skins off and add them to the bowl with the peppers. Lightly toss with olive oil and then lay the peppers out even on a baking sheet and wrap your garlic cloves in a small tin foil pouch. Bake for 15-20 minutes.
While your garlic and peppers are roasting, add butter to a large skillet over medium-high heat and once melted, add flour and whisk to combine. Cook for 1-2 minutes then whisk in chicken stock and milk followed by onion powder and salt. Bring to a low boil, continuing to whisk.
Once peppers are done roasting, add 1 cup of creamy mixture to a large food processor along with the poblano peppers, jalapenos, garlic and a handful of cilantro. Pulse until smooth then transfer the garlic poblano sauce to the skillet and stir to combine. Serve immediately.
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