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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.
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
Heather - A Wicked Whisk
Prep Time 10 minutes
Cook Time 15 minutes
Serving Size 3 cups

Ingredients

  • 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

Instructions

  • 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.

Notes

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