Ihop Poblano Cream Sauce Recipe
Cooking up a delicious IHOP Poblano Cream Sauce at home is easier than you might think!Roasting the poblano peppers until they’re perfectly charred gives the sauce its smoky depth.Remember to peel and de-seed the peppers after roasting to get a smooth consistency.Blending the roasted poblanos with sour cream, garlic, and a touch of lime juice brings all the flavors together beautifully.
Ingredients
- 2 Poblano Peppers
- 1 tbsp Olive Oil
- 1/2 Onion chopped
- 2 Garlic Cloves minced
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1/2 cup Sour Cream
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Slice the poblano peppers in half lengthwise.
- Remove the seeds and stems.
- Place the peppers on a baking sheet and roast for 20-30 minutes, until the skins char and bubble.
- While the peppers are roasting, heat olive oil in a pan over medium heat.
- Add chopped onion and garlic.
- Cook until the onions are translucent and garlic is fragrant.
- Once the peppers are done, let them cool slightly.
- Peel off the charred skins.
- Add the roasted peppers, cooked onion, and garlic to a blender.
- Pour in the chicken broth and heavy cream.
- Blend until smooth.
- Pour the blender mixture back into the pan on medium-low heat.
- Stir in sour cream, cumin, salt, and black pepper.
- Continue to stir until the sauce thickens to your desired consistency.
Liked This Recipe?Check Out All The Others We Have ➜