The Bored Foodie
Poblano Cream Sauce
In Air Fryer

Air Fryer Chimichanga with Poblano Cream Sauce

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I love Mexican food. I also love peppers. The 2 go hand in hand. For this recipe I used one of my favorite ways to use up leftover fajita meat, I made Air Fryer Chimichangas. But, I decide to top the chimichangas with a fresh roasted poblano cream sauce and some Cilantro Lime Crema. The sauce adds a nice delicate smokiness, with a tiny kick, and a smooth creaminess that makes it all come together.

For the chimichanga recipe I followed the steps to make Air Fryer Chimichangas but left out the cheese. The sauce gives all the creaminess that was necessary.

The poblano cream sauce starts with a few roasted, then skinned, then blended peppers. The peppers then get simmered into a season cream mixture and finished off with sour cream. cooking the poblano cream sauce this way allows it to develop layers of flavor the compliment the chimichanga filling and texture.

This recipe is mainly about the sauce. It would go great on burrito, enchiladas, or a chimichanga like I did here. If you want the recipe for air fryer chimichangas please check out this recipe. Air Fryer Chimichanga

As with any good Mexican food I would recommend you have this with a delicious margarita. My new favorite has been Fizzy Lime Margarita. But Strawberry Margarita or Orange Citrus Margarita are also really good with this.

Poblano Cream Sauce
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Poblano Cream Sauce

Recipe by The Bored Foodie Course: Sauce, MainCuisine: Mexican
Servings

4

servings
Cooking time

29

minutes

Great sauce for any Mexican dish. The picture is Air Fryer Chimichanga with this sauce on top.

Ingredients

  • 2 2 Poblanos

  • 1-2 1-2 Jalapenos (Depending on size)

  • 1/2 C 1/2 Sour Cream

  • 1/2 C 1/2 Heavy Whipping Cream

  • 1 t 1 Coriander Seed (Finely Ground)

  • 1/2 t 1/2 Chicken Base (Better Than Bouillon brand)

  • 1/2 t 1/2 Ground Cumin Seeds

  • 1/4 t 1/4 Garlic powder

  • 1/4 t 1/4 Kosher Salt

Directions

  • Start by roasting the poblano peppers and jalapeno until the develop a char on all sides, I do this on a grill but it can easily be done over a gas burner or with a torch. Remove the charred peppers and place in a sealed zip-top bag or in a baking dish covered tightly with plastic. The steam from the peppers cooling will help the skins come off easier. Let sit for at least 10 min before peeling.
  • After peppers have been allowed to sit for 10 min rinse them under cold water and the skins should peel off easily. Remove the stem from the jalapeno and roughly chop. Remove stem and seeds from poblano peppers and roughly chop. Place peppers in blender or food processor and blend until smooth.
  • Add smooth pepper mixture to a medium sauce pan. Add in dried seasonings, whipping cream and chicken base and turn stove to medium. Slowly bring to a simmer and cook for 10 minutes.
  • Add in sour cream and whisk until the sauce is smooth. If the sauce is too thin continue to simmer until sauce reaches desired consistency.

Notes

  • Do not use high heat when making this sauce as it can cause it to break.

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