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This morning I harvested the most beautiful Poblano peppers. I just made the sauce and am using on enchiladas – amazing and easy. Thank you!
Cindy
Little message for your brain today 👇
Creamy spinach and roasted poblano sauce is a thing that you need.
And if you love Mexican food (which is, I think, a prerequisite for reading this blog – have I not made that clear yet?), you absolutely totally seriously must with this sauce. For a few reasons.
Reasons To Get Roasted Poblano Sauce In Your Life:
- Enchiladas of all kinds. covered in this sauce. Mic drop.
- Burritos. Smothered. Winning.
- Quesadillas saucified with spinach and roasted poblano goodness.
- Spicy breakfast potatoes and eggs blanketed in luscious, creamy, flavor-packed green.
- Roasted chicken with this sauce for dipping, served with a side of Mexican rice and beans, obviously, to mop up the extra sauce.
- (Any food in the universe) topped with, dipped in, or covered in this sauce.
- And finally, just because if we get right down to it, green sauces are generally pretty bomb. We saw this in 2015 through the introduction of things like Kale Pesto, Avocado Cilantro Dressing, and 5 Minute Magic Green Sauce. And now we can add one more to this list!
Its name is Creamy Spinach and Roasted Poblano Sauce.
At the base level with this sauce, we’re talking roasted poblanos, roasted garlic, and roasted onions. I mean… YEAH. Clear eyes full hearts can’t lose.
To the blender, we’re going to add some spinach and the combine the bright green ohmygoodness mixture with a creamy sauce base that we have bubbling on the stove, and the resulting sauce is a more subtle green with rocking flavor that is everything your Mexican food dreams are made of and more.
If I may be a tease for a hot second, this combo 👇 (breakfast enchiladas with chili potatoes, spicy turkey, eggs, tortillas, and cheese) is a PER-FECT example of what a person could do with such delicious sauce.
You’ll be seeing those breakfast enchiladas in full in tomorrow’s post, but for today, all hail the roasted poblano sauce that will bring your homemade Mexican food game to the NEXT LEVEL. 💯
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Creamy Spinach and Roasted Poblano Sauce
- Total Time: 45 minutes
- Yield: about 4 1/2 cups (roughly 10 half-cup servings) 1x
Description
The sauce for all your Mexican food wants and needs. It’s creamy, loaded with flavor, and totally versatile. So delicious! | pinchofyum.com
Ingredients
For Roasting:
- 1 tablespoons olive oil
- 4 garlic cloves, peeled
- 1 onion, coarsely chopped
- 2 poblano peppers, cut into large strips
For the rest of the sauce:
- 6 tablespoons butter
- 1/2 cup flour
- 2 cups milk (warm)
- 2 cups chicken broth (warm)
- 1 teaspoon salt
- 1 cup spinach leaves
Instructions
- Preheat the oven to 375 degrees. Wrap the garlic in foil with a little bit of oil. Toss the poblano and onion with the remaining oil. Place all three items on a baking sheet and roast for 30 minutes or until very soft.
- Meanwhile, melt the butter in a saucepan and whisk in the flour to form a thick paste. Cook for a few minutes. Slowly whisk in the warm milk and chicken broth. If they are cold, it will be more difficult to achieve a smooth texture. Whisk/simmer until smooth and thick, 5-10 minutes.
- Add half of the creamy mixture to a blender or food processor with the roasted vegetables from step one. Add the spinach. Pulse until mostly smooth. Taste and adjust with additional salt, pepper, or other seasoning.
- Transfer to the saucepan and combine with remaining creamy sauce base. Season with additional salt and pepper. Use on enchiladas, burritos, veggie bowls, quesadillas, eggs, breakfast hash, or anything else that you want. Sauce for life!
Notes
The longer you simmer the sauce, the thicker it will get.
I found that for leftover sauce (which gets pretty thick) or for sauce that needed to be a different consistency (thinner to pour over enchiladas, for example) it was really easy to just add a little bit of additional chicken broth or water to thin it out. You can just eyeball it to the right consistency based on what you are using the sauce for.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Sauce
- Cuisine: Mexican
Keywords: poblano sauce, spinach and roasted poblano sauce
See also –> Blender Life Hacks! 👊 I can’t stop with this machine.
Oh my, I was just thinking about tonight’s dinner and had already decided on making enchiladas for dinner and opened my inbox to find this, it sounds perfect. Hubby likes red sauce, but I like something different and I am always trying to add more greens to my meals, so this could not be better timed!! Thank you for this post.
Okay…I knew we had an enchilada recipe coming our way…but a PHOTO without recipe?! Cruel and unusual punishment…good thing we will all be back anyway 😉
So excited to use this on my Chipotle style burrito bowl this weekend…YESSSS.
I know I know… I didn’t have enough of just the sauce so I had to steal one from the enchiladas. 🙂 Tomorrow!
This sounds so good! Do you think it would still work without the milk? I have a bf with a severe dairy allergy ….
Hey Gina! I have made several sauces successfully with almond milk (just get one that isn’t flavored with vanilla, or other flavors that would clash with the sauce) or other nut milk and those are both dairy free. You could also just use the broth but your sauce will definitely be thinner.
Agree! thanks for the tips Brittany!
You had me at the mention of Mexican food. Creamy green sauce with added nutritional punch from spinach. Yum. Heading to the store for tortillas and poblanos. Thanks for sharing.
yum! sounds like you’re gonna have an awesome dinner 🙂
Sounds delish! Do you think I could substitute rainbow chard for the spinach? I have some lying around! Will it make a difference to the texture or taste?
Thanks!
Spinach is one of the mildest tasting and easiest-to-blend greens, but if you don’t mind a little texture and a little more green-y taste, I think you’ll be just fine!
Yum! I love yr magic green sauce so much! I bet I would also love this sauce. Anything with roasted poblanos has got to be good!
Thanks Emily! Appreciate that!
so into this sauce!! it looks like the perfect excuse to make some enchiladas, stat.
Agreed! Always up for that kind of excuse. 🙂
I’m up for eating Mexican food any time any day. I’m going to make this sauce and can’t wait until tomorrow’s recipe.
wohoo! love me some breakfast enchiladas!
How long will this sauce keep??
I kept it for a few days in the fridge!
This looks like a great low calorie way to spice up/flavor anything. Must try!
Lifestyle by Joules
Thanks Joules!
How long will the sauce keep?
Hi, Jennifer! This sauce would be best if used in 4-5 days. You could also try freezing it to keep it longer. We have not tried freezing it, but I bet it would work fine!
I have never ever heard of poblanos… I guess that means I can’t be on your site anymore ;(
I will scrounge around our grocery stores and see if they are an item to be found up here. I imagine though that much like everything, now I’ll start seeing them everywhere!
My guess is you’ll find them pretty easily, Annet! Ask an employee in your grocery store and they should be to help you. 🙂
I need to try this! Looks amazing,
-Brittney
Thanks, Brittney!
I’m not a big fan of the Mexican cuisine 🙂 but I like this sauce.. looks delish though. Thanks for the recipe.
Oh yum! Can I just drink it with a straw? 😀 Seriously, this is so much better than regular enchilada sauce, thanks so much for sharing!
Haha! Feel free, Lucie! No one would judge you. 🙂
I love how creamy and smooth this sauce look. Delicious!
This sauce is fantastic!
It’s bubbling away on top of a half dish of enchiladas in the oven.
Does it freeze well?
Ummm this sauce is everything! I would seriously have no problem adding it to everything! Love that everything is roasted – that’s my favorite way to eat garlic!!
Do you think these sauce would freeze well?
I think it would!
Yesss this is amazing! I’m going to try this on nachos for game tomorrow. #fistbump! Thanks Linsday!
Awesome idea, Michelle! Enjoy!
We had the sauce served over oven-baked pork chops and black sweet rice. It was fantastic with the rice. Mixed reviews on how well it went with the chops, but we all agreed that it was a really good sauce. We like spicy food, so I added a small amount of red pepper flakes.
Thanks for the feedback, Ann! 🙂
I just made this and…I’m not sure about it. :-/ Mine seems to taste very strongly of milk/butter/flour and almost no taste of the vegetables. Maybe my poblano peppers are falling down on the job! I’m hoping that as it cools the vegetable flavor will get stronger.
Making this to go with your slow cooker carnitas though and I’m excited for dinner!
Awesome idea to use this with the carnitas! Hope that sauce turns out for you!
Update: some time did the trick! It’s now a great sauce and the carnitas are awesome. Thanks!
Awesome! So glad to hear that. 🙂
i absolutely adore your site and cannot get enough of your recipes! question: do you think there would be any way to tweak your magic green sauce recipe into a sauce for these breakfast enchiladas?
Great question, Rachel! I’m not sure what MGS would be like if it’s cooked… we’ve never tried it. My thought is maybe try thinning it out a bit with broth or milk so the consistency resembles more of an enchilada sauce. Let us know how it turns out!
Made this last night to smother our veggie enchiladas. Everyone loved the sauce. My pickiest was eating the sauce plain with a spoon!
That’s awesome, Lori!
DELICIOUS. Seriously, so good. We added this as a sauce on top of some chicken and jalapeno enchiladas and it was perfect. We already loved the enchiladas, but adding this sauce made it over the top good! Your recipes never fail, so thank you!
Glad to hear it, Carolyn! Thanks so much!
Does this sauce freeze well?
We haven’t tried freezing this sauce – since it’s milk-based, it probably won’t have quite the same texture as when it’s first made.