Baked Poblano Crema – Slim Kitchen

Honestly, once I made this baked Poblano Crema, I won’t look back. It has become a routine in our home, especially when we make Chicken Tacos. Smoked roasted poblanos are paired with rich Greek yogurt and lime to create a rich, flavourful flavor that brings our tacos (even potato chips!) to life.

It will be whipped soon, I love that I can make it ahead of time until the night before and sit in the fridge to get all these flavors together. My family absolutely loves it, which really makes taco night feel different without the extra work.

Whether you spoon the tacos, drizzle over the roasted veggies or dip them in, this creema can make everything taste a little better. Plus, it’s easy to make! This recipe takes several minutes to prepare, but feels fancy and adds a perfect buttery touch to any dish.

Want more creamy seasonings to drizzle over your favorite dishes? Try this creamy chili sauce or creamy coriander lime sauce!

Smoke meets cream in this essential creema

We love this smoky Poblano Crema and we know you will, too! Why:

• Flavor enhancement: Use this creema on chicken tacos, grilled shrimp, and even dipping sauces for fries and vegetables. This is the ultimate likable person for all your parties.
• in advance: You can make this crema several hours (or even a day) ahead of time. The taste gets better when sitting in the refrigerator and getting chilled. Perfect for dietary preparation!
• healthy: Based on Greek yogurt, this fat has lower fat than traditional yogurt sauce, but still has all the creaminess.

You need to make a baked poblano crema

Here’s everything you need to make this recipe from scratch! Don’t forget to check out the full list of ingredients in the recipe card.

• Poblano Chili: When roasted, they add a strong flavor without overwhelming the dish with heat. If you can’t find poblanos, you can use Bell pepper instead of a milder version, or if you prefer more heat, you can add jalapeno.
• Whole milk regular Greek yogurt: I prefer whole fat yogurt to have a richer texture, but if you want something lighter, you can use low-fat or non-fat Greek yogurt. If you don’t have Greek yogurt, the regular regular yogurt works, but the Greeks produce a thicker, creamier effect.
• Light egg mayonnaise: If you don’t want to use mayonnaise, you can get a similar creamy texture with Mexican Crema instead of extra rich twist or sour cream.
• lime: Juice and enthusiasm bring fresh citrus brightness, which permeates the richness of the cream. Before squeezing, make sure to maximize the flavor of the lime skin before squeezing.
• garlic: Fresh garlic complements that salty fist, bringing the whole Crema together.
• Garlic powder:For the extra garlic flavor, this adds a more subtle, more intense garlic note to complement fresh garlic.
• Onion powder: Added a soft and savory flavor that deepens the overall taste without overwhelming other ingredients.
• coriander: Fresh coriander adds a variety of herbal flavors. This is optional, but if you like cilantro it’s definitely worth adding an extra freshness. If you are not a fan, you can leave it out or swap it for a little green onion.

Can I make this baked poblano crema spicy?

Yes, absolutely! If you want more calories, you can add jalapeno, serrano or chili peppers to add smoke kick. You can also increase the garlic content to make it bold or add a little hot sauce to flavor.

How to Make Baked Poblano Crema

This baked Poblano Crema is very easy to make! Here is how to do a quick breakdown:

1. Roasted poblano peppers:

Roast the pepper until the skin is burnt and blistered on both sides. This makes the CREMA smoky.

2. Peel and prepare the peppers:

Steam the roasted pepper in a bowl or self-sealed bag for a few minutes, then peel off the skin and remove the seeds and stems.

3. Mixed Crema:

Add peeled Poblanos along with yogurt, mayonnaise, lemon juice, garlic and seasoning to the mixer or food processor. Mix until smooth and creamy.

Expert tips: If you prefer a brighter, fresher flavor, add extra lime juice or cilantro.

4. Relax and send:

Refrigerate for several hours to allow the flavors to blend together before the taco or dip amount.

Expert tips: The longer the refrigeration time, the better the mixing taste, so if you can, please do it in advance!

Alternative way to bake poblanos

Don’t want to roast Pobranos? Here are some other ways to smoke charcoal:

In a frying pan:

1. Heat the frying pan: Place cast iron skillet or any heavy pan on medium heat. You don’t need any oil, just a dry pan.
2. Put the chili in a pot: Place the whole Poblano peppers in a pan and occasionally turn them with tongs. Let each side burn and bubble for about 3-5 minutes on each side. You are looking for a beautiful darkened, charred skin.
3. Steamed pepper: After roasting the peppers, place them in a bowl and cover with a clean kitchen towel or plastic wrap. Let them steam for about 5-10 minutes to loosen the skin.
4. Peel and fall off: After the peppers are cooled, peel off the skin, remove the seeds and discard the stems.

On the grill:

1. Preheat grill: Set the grill to medium heat.
2. Roasted pepper: Place the whole Poblano pepper directly on the grill. Turn them occasionally with tongs to make the skin darker and blister in all directions (about 4-5 minutes on each side).
3. Steam and peeling: After baking, transfer the peppers to a bowl and cover with a lid or plastic wrap and let them steam for 5-10 minutes. After that, peel off the skin, remove the seeds, and discard the stems.

How to use baked Poblano Crema

You have many ways to use this recipe! Here are some of our favorite ways to use it:

Storage and making

Store Baked Poblano Cremaplace it in an airtight container in the refrigerator for up to 3-4 days. Best to refrigerate!

If you want to do it ahead of time, after sitting in the refrigerator for a few hours, Crema is actually better, thus bringing the flavors together.

The rest of thoughts:

• Vegetable or French fries dipping sauce: Use leftover jam as a dip for crispy tortillas, raw vegetables, and even grilled corn.
• Spread out sandwiches or packages: Apply it on a sandwich or wrap for a creamy, smoky odor!