Creamy Poblano Sauce
This Creamy Poblano Sauce is perfect for enchiladas, pasta, or smothered over chicken. It's rich, creamy, and a little spicy.
Servings 2.5 Cups
Ingredients
- 3 medium poblano chilies 4 small or 2 large
- ½ onion diced
- 3 tablespoons butter
- ½ jalapeño*
- 2 garlic cloves minced
- 3 tablespoons flour
- 1 ¾ cups chicken broth for enchilada sauce use 2 cups of chicken broth
- ¼ cup heavy cream
- ½ teaspoon salt
- freshly cracked black pepper
Instructions
- In a large skillet over medium heat, melt the butter. Add the diced onion, poblano peppers, and jalapeño (if using). Sauté for about 8 minutes, until softened and fragrant. Add the garlic and cook for another minute.
- Stir in the flour and cook for 1 minute. Transfer the vegetable mixture to a blender.
- Add your broth, heavy cream, and salt to the blender. Blend until smooth.
- Pour the blended sauce back into the skillet and cook over low heat, stirring occasionally, for about 3-5 minutes, until it thickens. Season with freshly cracked black pepper.
Notes
Adjusting the Thickness – If your sauce is too thick, add a splash of water or broth to thin it out. If it’s too thin, simmer it a little longer to reduce, or add a sprinkle of parmesan to help thicken.
For Small Blenders– Blend the veggies with just a bit of broth and leave out the cream. Once back in the skillet, stir in the rest of the broth and cream to finish the sauce.
Spice Level – This recipe has a medium kick with ½ a jalapeño and seeds. For less heat, go with ¼ jalapeño or omit it for a milder taste.
Nutrition
Serving: 2.5Cups | Calories: 699kcal | Carbohydrates: 41g | Protein: 11g | Fat: 57g | Saturated Fat: 36g | Trans Fat: 1g | Fiber: 8g | Sugar: 15g
