Roasted Poblano Sauce

Roasted Poblano Sauce
A versatile sauce that can be made ahead and used on just about anything like:
o Enchiladas.
o Burritos.
o Veggie Bowls.
o Marinade.
o Quesadillas.
o Eggs.
o Breakfast hash.


For roasting:
• 1 tbsp. olive oil.
• 4 garlic cloves.
• 1 onion, coarsely chopped.
• 2 poblano peppers, de-veined and seeded.

For the rest of the sauce:
• 6 tbsp. butter.
• ½ cup flour.
• 2 cups milk (warm in microwave).
• 2 cups chicken broth (warm in microwave).
• 1 tsp. salt.
• 1 tsp. pepper.


1 – Preheat oven to 375 degrees. Wrap garlic in foil with a light drizzle of olive oil. Toss the poblanos and onion with the remaining oil. Place all 3 items on a baking sheet and roast for 25-30 minutes or until very soft.
2 – Melt butter in saucepan and whisk flour in until a thick paste forms. Slowly add the warm milk and broth and whisk until sauce is smooth and thickened. This usually takes about 5-10 minutes.
3 – Add half of the sauce into a blender with the roasted vegetables and blend until mostly smooth.
4 – Transfer sauce back to the pan with remainder sauce and combine. Taste and adjust seasoning as you like. Enjoy!

Notes: The longer you leave the sauce to simmer, the thicker it will get. If it gets too thick, thin with some warm chicken broth or water. You can also make a double batch of this sauce and store in freezer.

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