This roasted poblano sauce is the perfect burger, nacho, or enchilada topper! Its creamy texture will be having you coming back for more.
Poblanos are one of my husbands and I’s favorite peppers. They have the best flavor but they aren’t spicy which is nice so I can incorporate them into my family’s meals. Charring them really brings out their flavor even more.
Poblano plants are easy to start from seed. They would be a great addition to your garden if you aren’t already growing some! You care for them just as you would a jalapeno plant. The jalapeno and pobalano plants look almost identical to eachother.
The ones I used for this recipe I grew. This has been an extremely hot and dry summer so far and it seems to have stunted all my peppers but especially my poblano peppers. They are very small compared to years past. They still taste the same which is what is most important! If you are using store bought poblanos or your home grown ones are normal sized, I would use two for this recipe.
Ingredients
- Poblanos
- Cream Cheese
- Mayonnaise
- Salt
- Garlic Powder
Instructions
- Preheat grill to 400 degrees.
- Wash and dry your poblanos.
- Once grill is to temperature, put the peppers on the hottest part of the grill.
- When they start to char or blister and turn black, turn them.
- When all sides are charred, remove from the grill and let rest until they have cooled enough for you to handle them.
- Once cooled, peel off the skin. The skin will look translucent. Then remove the stem and the seeds.
- Put your roasted poblanos, cream cheese and mayonnaise in a food processor. Blend until a creamy consistency.
- Add in your salt and garlic powder. Stir into sauce.
- Serve immediately or refridgerate.
Roasted Poblano Sauce
This roasted poblano sauce is the perfect burger, nacho, or enchilada topper! Its creamy texture will be having you coming back for more.
Ingredients
- 8 Poblanos (small)
- 1 Ounce Cream Cheese (softened)
- 1/4 C Mayonnaise
- 1/2 Tsp Salt
- 1/2 Tsp Garlic Powder
Instructions
- Preheat grill to 400 degrees.
- Wash and dry the poblanos.
- Once grill is to temperature, place the poblanos directly on the grill over the direct heat.
- Flip the peppers once they start to blister or charred black. Get all sides cooked this way. Remove from grill once that is completely and let rest until they can be handled.
- Remove the skin, seeds and stem. The skin will look translucent once removed.
- Add the roasted poblanos, cream cheese and mayonnaise to the food processor. Blend until a creamy consistency.
- Add in your salt and garlic powder. Stir until well combined.
- Serve immediately or refridgerate.
Notes
The poblanos I used were very small compared to store bought ones. I would use 2 large ones from the store for this recipe.
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