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Roasted Poblano Cream Sauce Recipe (Low Carb & Keto!)

This sauce recipe is perfect with chips or to be used on a keto-friendly pasta recipe or even like this Easy Poblano Chicken Enchiladas recipe too!  It’s absolutely fantastic!

This creamy sauce is not spicy at all but we did offer an option to make it spicy.   If you like recipes like this, you should also try our Cilantro Jalapeno Dip recipe too!

Roasted Poblano Cream Sauce Recipe

Roasted Poblano Cream Sauce Recipe

 

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Roasted Poblano Cream Sauce Recipe

Makes 2 cups

  • 4 large poblano peppers
  • 1/2 cup cilantro (without the steams) about 1/2 of a bushel
  • 1 jalapeño, seeds and stem removed
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 tbs garlic, minced
  • 1 tbs chicken bouillon
  • 1 tsp onion powder

 

 

Roasted Poblano Cream Sauce Recipe Instructions

Get the full recipe instructions and the printable recipe card below!

 

 

Here’s a quick video to show you how we made this sauce!

 

 

We added this creamy poblano sauce to our Easy Poblano Chicken Enchiladas recipe!  It was amazing!!

 

Easy Poblano Chicken Enchiladas Recipe

 

Here are a few photos we took when we made this beautiful sauce:

 

Roasted Poblano Cream Sauce Recipe

 

Roasted Poblano Cream Sauce Recipe

Roasted Poblano Cream Sauce Recipe

 

 


 

 

 

Roasted Poblano Cream Sauce Recipe

Roasted Poblano Cream Sauce Recipe

We love our Roasted Poblano Cream Sauce Recipe and often use it as a sauce with our keto enchiladas!
5 from 2 votes
Prep Time 5 mins
Cook Time 12 mins
Course Keto Condiment
Cuisine Mexican
Servings 6 servings
Calories 155

Ingredients
  

  • 4 large poblano peppers
  • 1/2 cup cilantro without the steams about 1/2 of a bushel
  • 1 jalapeño
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 tbs garlic minced
  • 1 tbs chicken bouillon
  • 1 tsp onion powder

Instructions
 

Instructions

  • Use the grill and char broil the poblano peppers for about 10 to 12 minutes or until the skins char. You can bake them in the oven also. Just slice the peppers in half lengthwise and scoop out the stem and seeds. Set them on a baking sheet and bake them at 350 degrees for about 20-30 minutes, or until the skins are soft and charred.
  • Remove from heat and immediately place them into a paper bag or plastic baggie for about 5 minutes. The heat will steam them and loosen the skins making them easy to peel off.
  • Peel off the skins and place the roasted peppers and blend until creamy.
  • Slice the jalapeño in half lengthwise and remove the seeds and stem with a spoon.
  • Add the cilantro and jalapeño and blend until it’s fully combined.
  • Add the heavy whipping cream and seasonings and blend until well combined.
  • Blend on high until the mixture is nice and smooth.

Optional Spicy version:

  • Add 1/2 tsp of cayenne pepper to the seasonings for extra spice.

Video

Nutrition

Calories: 155 | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Fiber: 1g | Sugar: 2g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

 

You may also like this Cilantro Jalapeno Dip Recipe too!

 

Cilantro Jalapeno Dip Recipe

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One Comment

  1. I noticed the recipe calls for 1 tsp of chicken bouillon. Does this mean to crush a bouillon cube & then measure?

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