Monday, January 3, 2011

Poblano Cream Sauce


When I saw the name "poblano cream sauce", somehow I just knew deep down in the depths of my soul stomach, that I would really like it. A month or so later, when I saw poblanos at the Mexican market, I grabbed a few. Dutifully, I placed them in my crisper....and forgot about them. You know what? Those babies have staying power. As I was planning my New Years Eve dinner-at-home menu, I decided on a Mexican theme....Taquitos with homemade tortillas and a big ole pot of Tortilla Soup. As I scoured the fridge for ingredients, I came across my 3 poblanos....waiting ever so patiently for their time of glory.

And the hunt began. (you see...I could not, for the life of me, remember where I had seen that first recipe that got this started in my brain). I looked at Martha Stewarts recipe...but it seemed....I dunno...weak? Then I looked at another recipe that also seemed weak, in a different way. But they both had their own strengths. I took the strengths and combined them and came up with this version. Let me just say....I almost ate it as soup!!! I couldn't stop dipping my spoon in for a taste. And another. And then once again because it was so good! By the time my guests arrived, I had gone through so many tasting spoons that I had to wash some just so my guests could eat the Tortilla Soup like the well bred, upstanding citizens that they are.

Poblano Cream Sauce
Printable Version

3 fresh poblano chillies
2-3 teaspoons oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 cup milk
4 tablespoons butter
1 tablespoon flour
1 cup Mexican Crema
Salt to taste

Roast the poblanos over an open fire, until the skins are blackened.


I have a grill grate that was hardly used because it was purchased to replace the old one for the gas grill. Shortly after, we tossed the gas grill (hated it) and reverted back to a Weber. Anyway...I kept the grate and found a great use for it!!! After a few turns on the grate, my poblanos were perfect!


I placed them in a zip lock baggy for several minutes so the skins would loosen up and easily peel off.


I then removed the seeds and the stem....gave them a rough chop and placed them in a blender.

In a medium sized sauce pan, I heated up the oil and sauteed the onion and garlic until tender. They then joined the poblanos in the blender along with the milk for a little pureeing.


Wipe out the sauce pan and melt the butter....add the flour and brown lightly, stirring constantly. Lower the heat and pour in the poblano puree mixture and stir until smooth. Add the Mexican Crema,


stir constantly until it's bubbly and beginning to thicken. Remove from heat and add salt to taste


Now....what do you did I do with this delicious sauce? Most of the recipes out there say to pour it over chicken. I used it to dip my taquitos in. I used it to dip my chips in. I used it to garnish my tortilla soup.

Next day....I used it to garnish my breakfast!!!


Hash browns, with melted cheese, bacon, egg over easy, queso fresco, fried tortilla strips and a bunch of Poblano Cream Sauce!!!

It was amazing!

I think next time, I want to make a Mexican version of eggs benedict with this sauce.  What would you like to do with some?

This is my entry for this weeks Hearth and Soul Hop

hearthandsoulgirlichef

16 comments:

  1. Sure looks awesome! I am sure taste delicious too!

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  2. I would drink it from a cup. YUM! But seriously...what wouldn't I do with it! That plate of food looks so good. I don't have any food in the house and it's making me crazy! YUM! Thanks for sharing it w/ the hearth and soul hop this week :D

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  3. I'm with girlichef....Although I make a breakfast casserole that I think it would go great with....Wow. Thanks for sharing with the Hearth and Soul hop.

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  4. This looks great! I think it would be good over enchiladas! So tell me how much heat do the poblanos give? Also, can the mexican crema be swapped out for regular cream?

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  5. Michele - Poblanos are not as hot as jalapenos. The cream in the sauce tones it down that much more...so you feel a bit of heat at the end but it's very mild. Regular cream would work fine in this recipe in place of the Mexican Crema. If you come across Mexican Crema, I recommend picking some up and trying it out. I just love the stuff. It's a bit thicker and maybe a little sweeter. It's great on tacos instead of sour cream!

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  6. Hmm, now I'm thinking of making it as a soup. Why not!!! I'd love poblanos just for their gorgeous color, but oh boy, that taste, just perfect for pleasing most taste buds. Thanks for sharing with the Hearth and Soul hop.

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  7. First of all, kudos for your switch back to a Weber, wise choice on your part!

    WOW, yeah, I could eat this as a soup too. Poblanos have become perhaps my favorite pepper, especially when fire roasted, peeled and chopped like you did.

    Funny story, last night, Alexis made a chicken tortilla soup calling for mild green chilies. She used canned serranos instead thinking they were milder than the fresh poblanos we had in the fridge. The bright side is, I have all the soup to myself since no one else can tolerate it, ha ha.

    Have a great weekend, great post. I'll be using this at some point soon.

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  8. I absolutely love anything even remotely Mexican inspired so I can think of a lot of things I would love to put this on. This would even be great on chili!

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  9. OMG YUM

    I just saw that girl on Mexican Made Easy make a Poblano Sauce too... I'm really dying for some!!!!

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  10. How do you "keep" this sauce? I am attempting to make it right now but I will need to leave for a few hours then come home and eat it...can I reheat it in the microwave, oven, or does it not reheat well?

    Thanks!!

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  11. It reheats very well in the microwave of on the oven. I've even stored it in the freezer and used it a month later with great success.

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  12. this looks amazing! can't wait to try it...
    how many cups does the recipe yield?

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  13. Loved it... I tried it with grilled fish.. thanks for the recipe

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  14. I'm gonna try this in place of bechamel sauce in zucchini bechamel (sauteed zucchini and onion mixed with the sauce, with a layer of ground beef sauteed with onion and tomato in the middle, then baked), or even with macaroni bechamel (same as above but substitue ziti for zucchini - Egyptian dish). Feel free to tinker with that idea!

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  15. I use a recipe similar to this, and poblano cream sauce goes GREAT on spinach enchiladas. i reccomend a cheddar blend though, nothing fancy or crumbly like the cooking sites want you to do now

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