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Charred Poblano and Goat-Cheese Crema

8 servings · 1.1 g net carbs

1.1g Net carbs 9.3g Fat 3.7g Protein 105.5 kcal

1.1g Net carbs · 9.3g Fat · 3.7g Protein · 105.5 kcal

Charred Poblano and Goat-Cheese Crema

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

8 servings  ·  prep 15 min  ·  cook 15 min  ·  total 30 min  ·  difficulty medium

Charred poblano pepper and roasted garlic are pureed with goat cheese and heavy cream to make a smooth, spoonable crema. The poblano is blistered and peeled while the garlic is roasted until tender, then both are blended with olive oil and apple cider vinegar to lift the flavors. Cumin and black pepper add a warm background note while salt balances the tang of the cheese and vinegar. The mixture emulsifies when blitzed and firms slightly when chilled, producing a glossy sauce suitable for dolloping or spreading.

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Ingredients

  • poblano pepperPeppers, Poblano, seeded, raw
    100 g
  • garlicGarlic, Raw
    15 g
  • goat cheeseCheese, Goat
    120 g
  • heavy creamCream, Heavy
    30 ml
  • olive oil
    30 ml
  • apple cider vinegarVinegar, Cider
    10 ml
  • saltSalt, Table
    4 g
  • black pepperSpices, Pepper, black
    1 g
  • cuminSpices, Cumin seed
    1 g

Equipment

  • 12-inch skillet
  • blender

Method

  1. Heat a 12-inch skillet over medium-high heat and char the poblano pepper on all sides until the skin is blistered and blackened.
  2. Place the charred poblano in a bowl and cover or seal to sweat for a few minutes, then peel away and discard the skin, remove the stem and seeds, and roughly chop the flesh.
  3. Smash or roast the garlic until soft and fragrant, then peel the cloves.
  4. Combine poblano, roasted garlic, goat cheese, heavy cream, olive oil, and apple cider vinegar in the blender.
  5. Add salt, black pepper, and cumin, then blend until fully smooth and glossy, stopping to scrape down the sides as needed.
  6. Taste and adjust seasoning, then transfer to a jar and chill briefly if a firmer, spoonable texture is desired before serving.
Heat a 12-inch skillet over medium-high heat and char the poblano pepper on all sides until the skin is blistered and blackened.

Tips

Pro tip

  • Char the poblano directly over the burner or in a hot skillet until evenly blackened for easiest peeling.
  • If the crema is thin after blending, chill briefly to thicken; stirring again will restore a silky texture.
  • Use a blender or food processor in short pulses to avoid overheating the goat cheese and keep the sauce smooth.

Frequently asked questions

What can I use instead of goat cheese?
Use ricotta cheese instead. Ricotta will produce a milder, creamier crema with less tang, so taste for salt and acid and adjust the apple cider vinegar and salt as needed.
Why does the sauce taste bitter after charring the pepper?
Bitterness usually comes from seeds or overly blackened flesh; remove all seeds and scrape away the charred skin as much as possible before blending. If bitterness persists, add a touch more goat cheese and a small amount of apple cider vinegar to rebalance the flavors.
How should I store this?
Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

1.1g Net carbs 8% 66% 26%
Net carbs Fat Protein
1.1 gNet carbs
3.7 gProtein
9.3 gFat
0.4 gFiber
105.5Calories

Electrolytes

Na258 mgSodium
K64 mgPotassium
Mg7 mgMagnesium

Minerals

Calcium
53 mg
Iron
0.41 mg
Magnesium
7 mg
Phosphorus
65 mg
Potassium
64 mg
Zinc
0.15 mg
Copper
0.100 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
16.3 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
0.28 mg
Pantothenic acid (B5)
—
Vitamin B6
0.073 mg
Folate
4 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

38.6 g per serving

10 figures are unavailable. Nothing was estimated in its place.

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Published 31 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.