Poblano Cream Sauce {low carb, keto}

If you prefer a dairy free version, try this recipe!

About two years ago, I tried poblano cream sauce at a local Mexican restaurant for the first time. The spicy, creamy sauce topped barbacoa enchiladas, and it was amazing! So good! Since I can’t eat out all the time, I figured I needed to recreate it myself! So here it is. It’s really easy and really good!

This sauce is great on pretty much any Mexican food I can think of. I like it on burrito bowls, tacos, and especially as an alternative to regular enchilada sauce. I love traditional enchiladas with red or green sauce, but in my opinion, poblano cream sauce takes enchiladas to a new level! I highly recommend!

For this recipe (and any other requiring dairy), I recommend using good quality butter, cream and cream cheese. If you tolerate dairy, grass-fed, organic dairy products can be a great source of vitamins A, D, and K, along with calcium and healthy fats. Milk from conventionally raised animals is usually lacking in these nutrients, so get grass fed dairy whenever possible!

If you don’t do dairy, try my new (and delicious) dairy free version of poblano cream sauce!

Equipment

Food processor or Blender (immersion or traditional)

Ingredients

3 poblano peppers (4 if you like it spicier)

½ small onion or 1 shallot

2 TBS butter

2 cloves garlic, minced 

1 ½ c. organic heavy cream

½ c. organic cream cheese or sour cream (optional for extra creaminess and flavor)

1 tsp. salt

¼ tsp. black pepper

Directions

Optional: Char whole peppers over open flame on stove. Place the peppers right on the burner grates over medium flame and turn with tongs until lightly blistered on all sides. This step is optional, but adds a nice roasted flavor.

If you have a food processor, add peppers, onion or shallot, and garlic and pulse until finely chopped. If you don’t have a food processor, just chop (doesn’t have to be super fine). You will blend with an immersion blender after the sauce cooks. 

Melt butter in sauce pan and add peppers, onion/shallot, and garlic. Sauté for about 5 minutes. Add cream, salt, and pepper. Simmer over low flame for 15–20 minutes. Add cream cheese if desired, and simmer additional 5 minutes. If you didn’t use a food processor to chop your vegetables, use an immersion blender or regular blender to blend your sauce to your desired smoothness. Be sure to hold the cover in place while pulsing. Return sauce to pan and simmer another 2 minutes to make sure sauce is hot. Add additional salt and pepper to taste.

Use your poblano cream sauce in place of traditional enchilada sauce, or as a topping to any Mexican dish! If you prefer a lower carb option, use cauliflower rice instead of the tortillas. Makes 6-8 servings.

Macros for 1/8 of recipe
Calories: 160 
Fat: 16g
Protein: 2g
Carbs: 3.25 g
Fiber: .5g
Net carbs: 2.75g

After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

I often make enchiladas with my plantain tortillas, stuff them with shredded chicken (or beef or pork) and cheese, and top with lots of poblano cream sauce. My whole family loves them!

Enjoy!

Enjoy!

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All content on CindyHilliard.com is for information purposes only and is not to be used in place of medical advice or treatment. Always seek the care of a medical professional if you have health concerns.

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