Creamy Roasted Garlic Poblano Sauce is simple to make with roasted poblano and jalapeño peppers plus garlic. Roasting the peppers and garlic in the oven develops a deep, smoky flavor that blends into a silky sauce perfect for enchiladas, tacos, quesadillas, breakfast dishes, or as a flavorful dip.

Roasting peppers is quick and low-mess. You only need a little olive oil and an oven. Once you try it, you’ll find many ways to use roasted poblanos—salsas, soups, sauces, and more. The flavors are richer than raw peppers and add a subtle sweetness and roasted depth that complements many dishes.

The first time I roasted poblanos was for a corn salsa, and after seeing how easy it was, I started adding roasted poblanos to many recipes. They’re versatile, approachable, and bring great flavor with little effort.

WHAT TO USE THIS SAUCE FOR

This creamy roasted garlic poblano sauce works with a wide variety of dishes. Try it on:

• Enchiladas
• Burritos
• Tacos
• Quesadillas
• Huevos rancheros
• Nachos
• As a chip dip in place of salsa
• Steak sauce
• Burrito bowls
• Breakfast hash

WHY ROAST GARLIC AND PEPPERS?

Roasting concentrates and softens the flavors of poblanos, jalapeños, and garlic. This recipe roasts the ingredients gently in the oven rather than charring them over high heat. That approach softens the peppers and mellows the garlic so they blend into a smooth, flavorful sauce without a bitter burnt taste.

IS THIS SAUCE SPICY?

This poblano-based sauce is mild. Poblano peppers have gentle heat, and the jalapeños in the recipe add only a touch of warmth. If you prefer more heat, increase the jalapeños by one or two to suit your taste.

HOW TO MAKE CREAMY ROASTED GARLIC POBLANO SAUCE

Preheat the oven to 400°F (204°C). Remove stems, seeds, and cores from 3 large poblano peppers and 2 jalapeños, then halve or slice them. Place the peppers in a bowl with 1 tablespoon olive oil, add 4–5 peeled garlic cloves, toss lightly, and arrange the peppers evenly on a baking sheet. Wrap the garlic in a small foil pouch and place it on the sheet. Roast for 15–20 minutes.

While the peppers roast, make the creamy base: melt 4 tablespoons butter in a large skillet over medium-high heat. Whisk in 6 tablespoons all-purpose flour and cook 1–2 minutes. Gradually whisk in 1½ cups chicken stock and 1½ cups whole milk. Season with 1 teaspoon onion powder and ½ teaspoon salt, and bring to a low boil while whisking until slightly thickened.

When the peppers and garlic are done, transfer about 1 cup of the hot creamy mixture to a food processor. Add the roasted poblanos, jalapeños, roasted garlic, and a handful of cilantro. Pulse until smooth, then pour the blended sauce back into the skillet and stir to combine. Warm through and serve immediately.

VARIATIONS & TIPS

• If not using this sauce for breakfast enchiladas, a squeeze of lime brightens the flavor.
• To make the sauce spicier, add 1–2 extra jalapeños.
• If you dislike cilantro, substitute parsley or omit the herb altogether without significantly changing the sauce’s texture.

Enjoy!

CREAMY ROASTED GARLIC POBLANO SAUCE