Roasted Poblano Crema

I'll be honest, once I made this Roasted Poblano Crema, there was no turning back. It's become a regular in our house, especially when we make Chicken Poblano Tacos. The smoky, roasted poblanos paired with tangy Greek yogurt and lime create a rich, zesty flavor that brings our tacos (and even chips!) to life.

It's quick to whip up, and I love that I can make it ahead of time, even the night before, and let it sit in the fridge to let all those flavors meld together. My family absolutely loves it, and it really makes taco night feel special without much extra work.

Whether you're spooning it onto tacos, drizzling it on roasted veggies, or dipping chips into it, this crema has a way of making everything taste just a little bit better. Plus, it's so easy to make! It's the kind of recipe that takes a couple of minutes to prep but feels fancy and adds that perfect creamy touch to any dish.

Want more creamy sauces to drizzle over your favorite dishes? Try this Creamy Chipotle Sauce or Creamy Cilantro Lime Sauce!

Smoky Meets Creamy in This Must-Have Crema

We love this smoky poblano crema so much, and we know you will, too! Here's why:

• Flavor boost: Use this crema on Chicken Poblano Tacos, grilled shrimp, or even as a dip for chips and vegetables. It's the ultimate crowd-pleaser for all your gatherings.
• Make ahead: You can make this crema a few hours (or even a day) ahead of time. The flavors just get better as it sits and chills in the fridge. Perfect for easy meal prep!
• Healthy: With Greek yogurt as the base, this crema is lower in fat than traditional sour cream-based sauces but still has all the creamy goodness.

What You Need to Make a Roasted Poblano Crema

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

• Poblano peppers: When roasted, they add a rich depth of flavor without overwhelming the dish with heat. If you can't find poblanos, you can substitute with bell peppers for a milder version or add jalapeños if you like more heat.
• Whole milk plain Greek yogurt: I prefer full-fat yogurt for its richer texture, but you can use low-fat or non-fat Greek yogurt if you want something lighter. If you don't have Greek yogurt, regular plain yogurt works, but Greek gives a thicker, creamier result.
• Light mayonnaise: If you don't want to use mayo, you can substitute with Mexican crema for an extra tangy twist or sour cream for a similar creamy texture.
• Lime: The juice and zest bring a fresh, citrusy brightness that cuts through the richness of the creaminess. Make sure to zest the lime before squeezing for maximum flavor.
• Garlic: Fresh garlic adds that savory punch that brings the whole crema together.
• Garlic powder: For an extra layer of garlic flavor, this adds a more subtle, less intense garlic note that complements the fresh garlic.
• Onion powder: Adds a soft, savory flavor that deepens the overall taste without overpowering the other ingredients.
• Cilantro: A fresh handful of cilantro adds a pop of herbaceous flavor. It's optional, but if you love cilantro, it's definitely worth adding for extra freshness. If you're not a fan, you can leave it out or swap it for a little green onion.

Can I make this Roasted Poblano Crema spicier?

Yes, absolutely! If you want more heat, you can add jalapeños, serrano peppers, or chipotle peppers for an extra smoky kick. You can also increase the amount of garlic for a bolder flavor or add a dash of hot sauce to taste.

How to Make Roasted Poblano Crema

This Roasted Poblano Crema is so easy to make! Here's a quick breakdown of how to do it:

1. Roast the Poblano Peppers:

Broil the poblano peppers until the skin is charred and blistered on both sides. This gives the crema its smoky flavor.

2. Peel and Prepare the Peppers:

Place the roasted peppers in a bowl or ziplock bag to steam for a few minutes, then peel off the skin and remove the seeds and stems.

3. Blend the Crema:

Add the peeled poblanos to a blender or food processor, along with yogurt, mayo, lime juice, garlic, and seasonings. Blend until smooth and creamy.

Pro tip: Add extra lime juice or cilantro if you like a brighter, fresher flavor.

4. Chill and Serve:

Refrigerate the crema for a few hours to allow the flavors to meld together before serving it on tacos or as a dip.

Pro tip: The longer it chills, the better the flavors combine, so make it ahead of time if you can!

Alternative Ways to Roast the Poblanos

Don't want to broil the poblanos? Here are some alternative ways to get that smoky char:

In a skillet:

1. Heat the skillet: Place a cast iron skillet or any heavy-bottomed pan on medium-high heat. You don't need any oil, just a dry pan.
2. Place the peppers in the pan: Put the whole poblano peppers in the pan, turning them occasionally using tongs. Let each side get charred and blistered, about 3-5 minutes per side. You're looking for a nice blackened, charred skin.
3. Steam the peppers: Once the peppers are roasted, 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 deseed: After the peppers have cooled enough to handle, peel off the skin, remove the seeds, and discard the stems.

On the grill:

1. Preheat the grill: Set your grill to medium-high heat.
2. Grill the peppers: Place the whole poblano peppers directly on the grill grates. Turn them occasionally with tongs, allowing the skin to get blackened and blistered on all sides (about 4-5 minutes per side).
3. Steam and peel: Once roasted, transfer the peppers to a bowl and cover with a lid or plastic wrap to let them steam for 5-10 minutes. Afterward, peel off the skin, remove the seeds, and discard the stems.

How to Use Roasted Poblano Crema

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

• Tacos: Serve the Roasted Poblano Crema as a creamy topping for Chicken Poblano Tacos, Steak Tacos, or Mushroom Tacos!
• Bowls: Drizzle this crema over these Grilled Chicken Bowls or Southwest Steak Bowls with your favorite toppings like black beans, corn, and avocado for a light, flavorful meal.
• Chips: Use the crema as a dip for Baked Tortilla Chips or vegetable sticks. It's a great snack for parties or just a quick bite.
• Grilled Meats: Add a generous spoonful of this crema on top of Easy Grilled Chicken Breast, steak, or Garlic Grilled Shrimp for a flavorful finishing touch.
• Salads: Drizzle this crema on top of a Spicy Grilled Chicken Salad or Blackened Steak Salad for a creamy, smoky twist!
• Chicken salad: Swap out the dressing in this Ensalada De Pollo (Mexican Chicken Salad) for the poblano crema for a smoky flavor.

Storage and Make-Ahead

To store Roasted Poblano Crema, keep it in an airtight container in the fridge for up to 3-4 days. It's best served chilled!

If you want to make it ahead of time, the crema actually tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld together.

Leftover ideas:

• Dip for veggies or chips: Use any leftover crema as a dip for crispy tortilla chips, raw veggies, or even Grilled Corn on the Cob.
• Spread for sandwiches or wraps: Spread it on sandwichesor or wraps for a hint of creamy, smoky flavor!