Creamy Spinach and Roasted Poblano Sauce Recipe: A Flavourful Mexican Delight
A creamy spinach and roasted poblano sauce is exactly what your meals need. If you’re a fan of Mexican cuisine, this rich, flavour-packed sauce is an absolute must-try.
Whether it’s drizzled over enchiladas, used as a dip for quesadillas, or paired with roasted chicken, this sauce brings bold flavour to every bite.
Why You Need This Roasted Poblano Sauce
- Perfect for enchiladas – coats them beautifully with a velvety texture.
- Burrito essential – adds a rich, smoky element to every wrap.
- Quesadilla upgrade – enhances the filling with a smooth, spicy finish.
- Breakfast boost – pairs well with eggs and crispy potatoes.
- Chicken dip – an irresistible companion for grilled or roasted meats.
- Universal pairing – works as a topping, dip, or sauce for a variety of dishes.
This sauce joins the ranks of delicious green sauces, alongside classics like kale pesto, avocado cilantro dressing, and magic green sauce. Now, let’s explore how to make this incredible roasted poblano sauce from scratch.
Ingredients You’ll Need
For Roasting:
- 1 tbsp olive oil
- 4 garlic cloves, peeled
- 1 onion, coarsely chopped
- 2 poblano peppers, cut into large strips
For the Sauce:
- 6 tbsp butter
- 1/2 cup flour
- 2 cups warm milk
- 2 cups warm chicken broth
- 1 tsp salt
- 1 cup fresh spinach leaves
Step-By-Step Instructions
Step 1: Roast the Vegetables
Preheat your oven to 190°C (375°F). Wrap the garlic in foil with a dash of oil. Toss the poblano peppers and onions with the remaining oil and spread them on a baking tray. Roast for 30 minutes or until soft and fragrant.
Step 2: Make the Creamy Base
Melt the butter in a saucepan over medium heat, then whisk in the flour until a thick paste forms. Cook for a few minutes before gradually adding the warm milk and chicken broth. Keep whisking to ensure a smooth consistency. Let it simmer for 5-10 minutes until it thickens.
Step 3: Blend the Ingredients
Add half of the creamy mixture to a blender along with the roasted vegetables and fresh spinach. Blend until mostly smooth, adjusting seasoning as needed.
Step 4: Combine and Serve
Return the blended mixture to the saucepan and mix with the remaining sauce. Season with extra salt and pepper to taste. Serve warm over enchiladas, burritos, veggie bowls, quesadillas, or even breakfast hash.
Pro Tips for the Best Sauce
- Longer simmering = thicker sauce. Let it cook down to your desired consistency.
- Adjust thickness easily. For a thinner sauce, add more chicken broth or water.
- Blending tip. Blend in batches for better control over texture.
- Spice it up. Add a pinch of cayenne pepper for a little extra heat.
FAQs
What can I substitute for poblano peppers?
If you can’t find poblanos, try using Anaheim peppers or a mix of green bell peppers and a jalapeño.
Can I make this sauce dairy-free?
Yes! Swap the butter for olive oil, use plant-based milk, and replace chicken broth with vegetable broth.
How long does this sauce last?
Stored in an airtight container, it stays fresh for 3-4 days in the fridge.
Can I freeze creamy poblano sauce?
Yes, freeze it in a sealed container for up to 3 months. Thaw and reheat gently before using.
Is this sauce spicy?
Poblano peppers have a mild heat, but you can add extra chilli flakes if you prefer more spice.