25 Delicious Poblano Pepper Recipes Beyond Stuffing

You’ve probably stuffed poblano peppers before, but these versatile chiles have so much more to offer! From quick weeknight dinners to impressive seasonal dishes, we’ve gathered 25 mouthwatering recipes that will transform how you cook with poblanos. Get ready to discover new favorites that bring delicious comfort to your table—let’s dive into these creative culinary ideas!

Poblano Pepper and Corn Chowder

Diving into a warm bowl of chowder is one of autumn’s greatest comforts, and this poblano pepper and corn version delivers both creamy satisfaction and subtle spice. During my years teaching cooking classes, I’ve found this methodical approach helps beginners achieve perfect texture every time. Let’s walk through each step together to create this comforting dish from scratch.

Ingredients

• 2 large poblano peppers – I always roast these first for that smoky depth
• 4 cups fresh corn kernels – frozen works fine, but fresh summer corn is my preference
• 1 large yellow onion – diced small for even cooking
• 3 cloves garlic – minced finely to distribute flavor throughout
• 4 cups vegetable broth – I use low-sodium to control the salt level
• 1 cup heavy cream – room temperature blends more smoothly
• 3 tablespoons unsalted butter – my go-to for sautéing vegetables
• 2 teaspoons smoked paprika – this adds that wonderful smoky note
• 1 teaspoon dried thyme – crushed between your fingers to release oils
• Salt and black pepper – freshly ground pepper makes all the difference

Instructions

1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place whole poblano peppers on the baking sheet and roast for 20-25 minutes until skins are blistered and blackened in spots.
3. Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes – this makes peeling much easier.
4. While peppers steam, melt butter in a large Dutch oven over medium heat.
5. Add diced onion and cook for 6-8 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Add corn kernels and cook for 5 minutes until they begin to caramelize slightly.
8. Peel the blackened skins from the poblano peppers, remove seeds, and dice the flesh.
9. Add diced poblanos, smoked paprika, and dried thyme to the pot, stirring to combine.
10. Pour in vegetable broth and bring to a gentle boil, then reduce heat to maintain a simmer.
11. Simmer uncovered for 15 minutes to allow flavors to meld together.
12. Use an immersion blender to puree about half the soup, leaving some texture and whole corn kernels.
13. Stir in heavy cream and heat through for 3-4 minutes without boiling.
14. Season with salt and freshly ground black pepper, starting with 1 teaspoon salt and ½ teaspoon pepper.

Soothing and substantial, this chowder balances the poblano’s gentle heat with sweet corn’s natural sweetness. Serve it with crusty bread for dipping or top with crispy tortilla strips for contrasting texture. The creamy base makes it elegant enough for dinner parties yet simple enough for weeknight comfort.

Grilled Poblano Pepper Salsa

Haven’t you noticed how store-bought salsas just can’t compare to the smoky, homemade version? Grilled poblano pepper salsa transforms simple ingredients into something truly special with just a bit of fire and patience. Let me walk you through creating this vibrant condiment that will become your new kitchen staple.

Ingredients

– 4 medium poblano peppers (I look for ones with deep green color and firm skin)
– 2 large ripe tomatoes (choose ones that feel heavy for their size)
– 1/2 medium white onion (I prefer the sharper flavor of white over yellow here)
– 3 cloves garlic (keep them in their papery skins for grilling)
– 1/4 cup fresh cilantro leaves (pack them lightly into the measuring cup)
– 2 tablespoons fresh lime juice (about 1 juicy lime)
– 1 teaspoon kosher salt (I find coarse salt distributes better)
– 1/2 teaspoon ground cumin (toasting whole seeds and grinding fresh makes a difference)

Instructions

1. Preheat your grill to medium-high heat, approximately 450°F, ensuring the grates are clean and lightly oiled.
2. Place whole poblano peppers, tomatoes, onion halves, and garlic cloves directly on the grill grates.
3. Grill peppers for 8-10 minutes, turning every 2 minutes with tongs until skins are completely blackened and blistered.
4. Grill tomatoes and onion for 6-8 minutes, turning occasionally until softened with visible grill marks.
5. Grill garlic cloves for 4-5 minutes until skins are charred and cloves feel soft when pressed.
6. Transfer all grilled vegetables to a large bowl and cover tightly with plastic wrap for 15 minutes—this steaming step makes peeling effortless.
7. Peel the blackened skins from peppers using your fingers, leaving some char specks for flavor.
8. Remove stems and seeds from peppers, then roughly chop the flesh.
9. Peel tomatoes and garlic, discarding the skins.
10. Combine chopped peppers, tomatoes, grilled onion, garlic, cilantro, lime juice, salt, and cumin in a food processor.
11. Pulse 8-10 times until ingredients are finely chopped but still textured, not pureed.
12. Taste and adjust seasoning if needed, then transfer to a serving bowl.

Fresh from the processor, this salsa boasts a chunky texture with smoky depth from the grill-kissed vegetables. The poblano peppers provide mild heat that builds gradually, while the lime juice brightens everything beautifully. Try it spooned over grilled chicken or as a bold dip for sturdy tortilla chips that can handle its substantial texture.

Creamy Poblano Pepper Pasta

Cooking this creamy poblano pepper pasta feels like creating restaurant-quality comfort food right in your own kitchen. Let me walk you through each simple step to achieve that perfect balance of mild heat and velvety texture that will have everyone asking for seconds.

Ingredients

– 2 large poblano peppers (I look for ones with deep green color and smooth skin)
– 8 ounces fettuccine pasta (the wider noodles hold the sauce beautifully)
– 1 cup heavy cream (full-fat gives the richest texture)
– 3 cloves garlic, minced (freshly minced releases the most flavor)
– 1/2 cup grated Parmesan cheese (I prefer grating my own for better melting)
– 2 tablespoons unsalted butter (this helps create a smoother sauce base)
– 1 tablespoon olive oil (extra virgin is my go-to for better flavor)
– 1/2 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly cracked adds nice dimension)

Instructions

1. Preheat your oven to 450°F and line a baking sheet with aluminum foil.
2. Place the poblano peppers on the baking sheet and roast for 20 minutes, turning them halfway through until the skins are blistered and blackened.
3. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes – this steaming makes peeling much easier.
4. While peppers steam, bring a large pot of salted water to a rolling boil over high heat.
5. Carefully peel the blackened skins from the peppers using your fingers, then remove the stems and seeds.
6. Chop the peeled peppers into 1/4-inch pieces and set aside.
7. Add the fettuccine to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
8. Meanwhile, heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
9. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
10. Stir in the chopped poblano peppers and cook for 2 minutes to blend the flavors.
11. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
12. Reduce heat to low and whisk in the butter until fully melted and incorporated.
13. Gradually sprinkle in the Parmesan cheese while stirring continuously to prevent clumping.
14. Season the sauce with salt and black pepper, then simmer for 3 minutes until slightly thickened.
15. Drain the cooked pasta, reserving 1/4 cup of pasta water.
16. Add the drained pasta to the sauce along with 2 tablespoons of reserved pasta water.
17. Toss everything together for 1 minute until the pasta is evenly coated and glossy.
But the final dish delivers this wonderful contrast between the silky cream sauce and the subtle smokiness from the roasted peppers. I love serving it with extra Parmesan grated over the top and maybe some grilled chicken for a complete meal – the creamy sauce clings to every strand of pasta in the most satisfying way.

Roasted Poblano Pepper Soup

Even the simplest ingredients can transform into something extraordinary with the right technique. Roasted poblano pepper soup is a perfect example—a creamy, comforting dish that builds flavor through careful roasting and layering. Let me guide you through each step to create this velvety soup that balances smoky, spicy, and creamy notes beautifully.

Ingredients

• 4 large poblano peppers—look for ones with smooth, dark green skin for the best flavor
• 2 tablespoons extra virgin olive oil, my go-to for roasting because it handles high heat well
• 1 medium yellow onion, diced—I prefer sweet onions here for their mellow flavor
• 3 cloves garlic, minced fresh for the brightest taste
• 4 cups vegetable broth, low-sodium so you can control the seasoning
• 1 cup heavy cream, brought to room temperature to prevent curdling when added to hot soup
• 1 teaspoon ground cumin, toasty and warm
• 1/2 teaspoon smoked paprika, for that extra smoky depth
• 1/2 teaspoon salt, fine sea salt dissolves evenly
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup fresh cilantro leaves, for garnish—I always keep the stems for stock

Instructions

1. Position your oven rack in the upper third and preheat the broiler to high (500°F).
2. Place poblano peppers on a baking sheet lined with aluminum foil.
3. Broil peppers for 5-7 minutes until the skins are charred and blistered, rotating halfway through with tongs.
4. Transfer peppers to a bowl and cover tightly with plastic wrap—the steam will loosen the skins.
5. Let peppers steam for 10 minutes exactly—this makes peeling effortless.
6. While peppers steam, heat olive oil in a large pot over medium heat.
7. Add diced onion and cook for 6-8 minutes until translucent and lightly golden.
8. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
9. Peel the charred skins from the peppers under running water—they should slide off easily.
10. Remove stems and seeds from peppers, then chop the flesh roughly.
11. Add chopped poblanos to the pot with onions and garlic.
12. Sprinkle in cumin, smoked paprika, salt, and black pepper.
13. Cook for 2 minutes to toast the spices, stirring constantly.
14. Pour in vegetable broth and bring to a boil over high heat.
15. Reduce heat to low, cover, and simmer for 15 minutes—the vegetables should be very tender.
16. Carefully transfer the soup to a blender in batches, filling only halfway.
17. Blend on high for 1 minute until completely smooth—hold the lid firmly with a towel.
18. Return blended soup to the pot over low heat.
19. Stir in room temperature heavy cream gradually until fully incorporated.
20. Heat for 3-4 minutes until warmed through but not boiling.

Unbelievably smooth and velvety, this soup has a subtle heat that builds slowly with each spoonful. The smoky roasted poblanos shine against the creamy backdrop, making it perfect served with crusty bread for dipping or topped with a dollop of cool sour cream to balance the warmth. For a creative twist, try swirling in some avocado puree just before serving—it adds richness and a beautiful green marbled effect.

Poblano Pepper Quesadillas

Ready to master a crowd-pleasing Mexican favorite? Poblano Pepper Quesadillas combine smoky roasted peppers with melted cheese in a crispy tortilla package that’s perfect for weeknight dinners or casual entertaining. Let’s walk through each step together to ensure your quesadillas turn out perfectly golden and flavorful every time.

Ingredients

– 4 large poblano peppers (I look for firm, glossy ones with minimal blemishes)
– 8 medium flour tortillas (the 8-inch size works perfectly for easy flipping)
– 2 cups shredded Monterey Jack cheese (freshly shredded melts more evenly than pre-shredded)
– 2 tablespoons vegetable oil (divided, for achieving that ideal crispy exterior)
– 1/2 teaspoon kosher salt (I prefer Diamond Crystal for its lighter texture)

Instructions

1. Preheat your oven broiler to high (500°F) and position an oven rack 6 inches below the heating element.
2. Place poblano peppers on a baking sheet and broil for 5-7 minutes until skins are blistered and blackened, rotating halfway through with tongs.
3. Transfer peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes—this makes peeling much easier.
4. Peel the charred skins from peppers using your fingers, then slice open to remove seeds and membranes.
5. Cut peeled peppers into 1/4-inch wide strips and pat dry with paper towels to prevent soggy quesadillas.
6. Heat 1/2 tablespoon vegetable oil in a large skillet over medium heat for 2 minutes until shimmering.
7. Place one tortilla in the skillet and sprinkle 1/4 cup cheese evenly over half the tortilla.
8. Arrange one-quarter of the pepper strips over the cheese, then fold the empty tortilla half over the filling.
9. Cook for 2-3 minutes until bottom is golden brown with crisp spots, then flip carefully using a spatula.
10. Cook second side for 2 minutes until equally golden and cheese is fully melted.
11. Transfer to a cutting board and repeat process with remaining ingredients, wiping skillet between batches.
12. Let each quesadilla rest for 1 minute before cutting into wedges—this allows the cheese to set slightly.

Golden and crisp on the outside with a wonderfully stretchy, pepper-filled interior, these quesadillas deliver smoky depth balanced by creamy cheese. For a fun twist, serve them with a bright tomatillo salsa or slice them into thin strips for appetizer-sized dippers—perfect alongside a cold Mexican lager or fresh margarita.

Poblano Pepper and Black Bean Stew

Very few dishes offer the comforting warmth and vibrant flavor of this poblano pepper and black bean stew, which transforms simple ingredients into a deeply satisfying meal that’s perfect for chilly evenings. Let’s walk through each step together to create this hearty, flavorful stew from scratch, ensuring you achieve the perfect balance of smoky, spicy, and savory notes in every bite.

Ingredients

– 2 large poblano peppers (I like to char them first for that authentic smoky flavor)
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, diced (sweet varieties work beautifully here)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 teaspoon ground cumin (toasted briefly for maximum aroma)
– 1/2 teaspoon smoked paprika
– 2 cups vegetable broth (low-sodium lets you control the salt)
– 2 (15-ounce) cans black beans, rinsed and drained (rinsing removes excess sodium)
– 1 (14.5-ounce) can diced tomatoes with juices
– 1/4 cup chopped fresh cilantro (save some for garnish)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your broiler to high and place poblano peppers on a baking sheet.
2. Broil peppers for 5-7 minutes until skins are blackened and blistered, turning halfway with tonges.
3. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes—this makes peeling effortless.
4. Peel off the charred skins, remove stems and seeds, then dice the peppers.
5. Heat olive oil in a large Dutch oven over medium heat until shimmering.
6. Add diced onion and cook for 6-8 minutes until translucent and lightly golden.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Add ground cumin and smoked paprika, toasting for 30 seconds to release their oils.
9. Pour in vegetable broth, scraping any browned bits from the bottom—this adds depth.
10. Add diced poblano peppers, black beans, and diced tomatoes with their juices.
11. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
12. Stir in chopped cilantro, salt, and black pepper during the last 2 minutes of cooking.
13. Taste and adjust seasoning if needed, remembering flavors will meld as it rests.

Creamy black beans and tender poblanos create a stew with subtle heat and smoky undertakes that’s both comforting and complex. Serve it over cilantro-lime rice for a complete meal, or with warm tortillas for dipping—either way, it’s guaranteed to become a weeknight favorite.

Poblano Pepper Enchiladas

Crafting these Poblano Pepper Enchiladas is simpler than you might think, and I’ll walk you through each step methodically so you can create this comforting dish with confidence. This recipe balances smoky poblano peppers with creamy fillings and a vibrant sauce for a truly satisfying meal.

Ingredients

– 4 large poblano peppers (look for ones with smooth, dark green skin)
– 2 cups shredded Monterey Jack cheese (I prefer freshly shredded as it melts better)
– 1 cup sour cream (full-fat gives the creamiest texture)
– 8 corn tortillas (warm them slightly to prevent cracking)
– 1 tablespoon olive oil (extra virgin is my go-to for better flavor)
– 1/2 cup chopped white onion
– 2 cloves garlic, minced (freshly minced releases more aroma)
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and line a baking sheet with aluminum foil.
2. Place the poblano peppers on the baking sheet and roast for 20 minutes, turning once halfway through, until the skins are blistered and blackened in spots.
3. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes—this steam helps loosen the skins.
4. Peel the skins off the peppers carefully, then remove the stems and seeds before slicing them into 1/4-inch strips.
5. Heat 1 tablespoon olive oil in a skillet over medium heat for 1 minute until shimmering.
6. Add 1/2 cup chopped white onion and cook for 4 minutes, stirring occasionally, until translucent.
7. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant but not browned.
8. Add the sliced poblano peppers, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt to the skillet.
9. Cook the mixture for 3 minutes, stirring constantly, until the spices are well incorporated.
10. Remove the skillet from heat and stir in 1 cup sour cream and 1/4 cup chopped fresh cilantro until fully combined.
11. Warm 8 corn tortillas in a dry skillet over medium heat for 15 seconds per side to make them pliable.
12. Spread 1/2 cup of the poblano mixture evenly in the bottom of a 9×13 inch baking dish.
13. Spoon 2 tablespoons of the remaining poblano mixture onto each tortilla and roll them tightly.
14. Arrange the rolled enchiladas seam-side down in the baking dish in a single layer.
15. Top the enchiladas with 2 cups shredded Monterey Jack cheese, distributing it evenly.
16. Bake at 375°F for 18 minutes until the cheese is melted and bubbly with golden edges.
17. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.

Unbelievably creamy with a subtle smoky kick from the roasted poblanos, these enchiladas have a wonderful contrast between the tender tortillas and the slightly crisp cheese topping. Serve them alongside a crisp green salad or with Mexican rice for a complete meal that’s perfect for weeknight dinners or casual entertaining.

Poblano Pepper and Chicken Tacos

Ready to master restaurant-quality tacos in your own kitchen? These poblano pepper and chicken tacos deliver incredible flavor with a methodical approach that ensures perfect results every time. Let’s walk through each step together to create these beautifully balanced tacos that will become your new weeknight favorite.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I prefer thighs for their juiciness, but breasts work too)
– 2 large poblano peppers (look for deep green, firm peppers with minimal blemishes)
– 1 medium yellow onion (sweet onions work beautifully here)
– 3 cloves garlic (fresh is always best for maximum flavor)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tsp ground cumin (toast it briefly for deeper aroma)
– 1 tsp chili powder (I like ancho chili powder for mild heat)
– 8 small corn tortillas (warmed tortillas make all the difference)
– 1/2 cup fresh cilantro leaves (stems removed for tender texture)
– 1 lime, cut into wedges (freshly squeezed lime juice brightens everything)
– 1/2 cup crumbled cotija cheese (this salty Mexican cheese adds perfect contrast)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Cut poblano peppers in half lengthwise and remove stems and seeds.
3. Place pepper halves cut-side down on a baking sheet lined with foil.
4. Roast peppers for 15-20 minutes until skins are blistered and blackened in spots.
5. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes—this steam-loosens the skins perfectly.
6. While peppers steam, dice onion into 1/4-inch pieces and mince garlic finely.
7. Pat chicken thighs completely dry with paper towels to ensure proper browning.
8. Heat olive oil in a large skillet over medium-high heat until shimmering.
9. Season chicken generously with salt, cumin, and chili powder on both sides.
10. Place chicken in the hot skillet and cook undisturbed for 6 minutes to develop a golden crust.
11. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
12. Transfer chicken to a cutting board and let rest for 5 minutes—this keeps juices locked in.
13. While chicken rests, peel the loosened skins from the roasted poblano peppers.
14. Slice peeled peppers into 1/4-inch strips against the grain.
15. Return skillet to medium heat and add diced onion, cooking for 4 minutes until translucent.
16. Add minced garlic and cook for 1 minute until fragrant but not browned.
17. Add sliced poblano peppers to the skillet and cook for 2 minutes to warm through.
18. Shred the rested chicken using two forks, pulling against the grain.
19. Combine shredded chicken with the pepper-onion mixture in the skillet.
20. Warm corn tortillas directly over a gas flame for 15 seconds per side, or in a dry skillet.
21. Divide the chicken-poblano mixture evenly among the warmed tortillas.
22. Top each taco with crumbled cotija cheese and fresh cilantro leaves.
23. Serve immediately with lime wedges for squeezing over the top.
Perfectly tender chicken mingles with the smoky-sweet poblano peppers in every bite, while the cool cotija cheese provides a salty counterpoint. For a fun twist, try serving these open-faced with a fried egg on top for breakfast tacos, or layer the filling into tortilla chips for incredible nachos.

Poblano Rajas Con Crema

Years of experimenting with Mexican comfort foods have taught me that some of the simplest dishes deliver the most satisfaction, and this creamy poblano pepper dish is a perfect example of that principle in action.

Ingredients

– 4 large poblano peppers (I look for ones with deep green color and firm flesh)
– 1 large white onion, sliced into thin half-moons
– 2 tablespoons vegetable oil (I find it handles high heat better than olive oil for this recipe)
– 1 cup Mexican crema (the slightly tangy version works beautifully here)
– 1/2 cup whole milk (room temperature helps it incorporate smoothly)
– 1 teaspoon kosher salt (I prefer the texture over table salt)
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup crumbled queso fresco (for that final salty finish)

Instructions

1. Place poblano peppers directly on gas burners over medium-high flame and char for 4-5 minutes per side until completely blackened.
2. Transfer charred peppers to a medium bowl and cover tightly with plastic wrap to steam for 10 minutes—this makes peeling much easier.
3. While peppers steam, heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add sliced onions to the hot oil and cook for 8-10 minutes, stirring occasionally, until they become translucent and edges begin to brown.
5. Remove plastic wrap from peppers and rub off blackened skins under cool running water using your fingers.
6. Slice peeled peppers into 1/4-inch thick strips, discarding stems and seeds completely.
7. Add pepper strips to the skillet with onions and cook for 3 minutes, stirring to combine.
8. Reduce heat to low and pour in Mexican crema and whole milk, stirring constantly to prevent curdling.
9. Season mixture with kosher salt and black pepper, then simmer gently for 5 minutes until sauce thickens slightly.
10. Remove skillet from heat and transfer mixture to serving dish.
11. Sprinkle crumbled queso fresco evenly over the top before serving.

Every bite of this dish offers a wonderful contrast between the tender, slightly smoky peppers and the rich, creamy sauce that clings to them beautifully. The gentle heat from the poblanos builds gradually while the queso fresco provides little salty bursts that cut through the richness. Consider serving it alongside grilled meats, folded into warm tortillas, or even as an unexpected topping for baked potatoes—it transforms each into something special.

Poblano Pepper Frittata

There’s something wonderfully comforting about starting your day with a frittata, and this poblano pepper version brings just the right amount of smoky warmth to your morning routine. Today we’ll walk through each step together, building layers of flavor while keeping things simple enough for any kitchen novice to follow along confidently.

Ingredients

– 6 large eggs (I prefer room temperature eggs here—they incorporate more air for a fluffier result)
– 2 medium poblano peppers (look for deep green, firm ones with minimal blemishes)
– 1 small yellow onion (about the size of a tennis ball)
– 1/2 cup shredded Monterey Jack cheese (I always grab the block and shred it myself for better melting)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup whole milk (the fat content gives wonderful richness)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the center—this ensures even cooking from all sides.
2. Wash the poblano peppers thoroughly, then slice them in half lengthwise and remove all seeds and white membranes.
3. Cut the cleaned peppers into 1/4-inch wide strips, then cross-cut into 1/2-inch pieces for even distribution.
4. Peel the onion and dice it into 1/4-inch pieces—keeping them uniform ensures they cook at the same rate.
5. Crack all 6 eggs into a medium mixing bowl, being careful not to get any shell fragments in the bowl.
6. Add the milk, kosher salt, and black pepper to the eggs, then whisk vigorously for 45 seconds until the mixture is completely uniform and slightly frothy.
7. Heat the olive oil in a 10-inch oven-safe skillet over medium heat for 90 seconds until it shimmers but doesn’t smoke.
8. Add the diced onions and poblano pieces to the hot oil, spreading them in an even layer across the skillet bottom.
9. Cook the vegetables for 6-8 minutes, stirring every 90 seconds, until the onions turn translucent and the peppers soften slightly.
10. Tip: Use a wooden spatula to scrape any browned bits from the skillet bottom—those caramelized bits add wonderful depth.
11. Pour the egg mixture evenly over the vegetables, tilting the skillet to ensure complete coverage.
12. Sprinkle the shredded Monterey Jack cheese uniformly across the surface, reaching all the way to the edges.
13. Cook undisturbed on the stovetop for 3 minutes until the edges just begin to set—you’ll see them pull slightly away from the pan.
14. Tip: Resist the urge to stir! This initial set creates the frittata’s signature layered texture.
15. Transfer the skillet to the preheated oven and bake for 14-16 minutes until the center is fully set and doesn’t jiggle when shaken gently.
16. Tip: Check for doneness by inserting a knife near the center—it should come out clean with no wet egg mixture.
17. Remove the skillet from the oven using oven mitts (the handle will be extremely hot) and let rest for 5 minutes before slicing.

A perfectly cooked frittata should feel springy yet firm to the touch, with the poblano peppers providing gentle heat that builds gradually with each bite. The melted Monterey Jack creates creamy pockets throughout, while the edges develop a delightful golden crust that adds textural contrast. Serve warm wedges alongside toasted sourdough or fold into breakfast tacos for a morning upgrade that feels anything but ordinary.

Poblano Pepper and Avocado Salad

This vibrant Poblano Pepper and Avocado Salad brings together smoky, creamy, and zesty flavors in one refreshing bowl. Today we’ll walk through each step methodically to ensure you achieve the perfect balance of textures and tastes. Trust me, once you master this technique, it will become your go-to summer side dish.

Ingredients

– 2 large poblano peppers (I look for ones with deep green color and firm skin)
– 2 ripe avocados (choose ones that yield slightly to gentle pressure)
– 1/4 cup fresh lime juice (freshly squeezed makes all the difference)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro (stems removed for better texture)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven broiler to high (500°F) and position the rack 6 inches from the heat element.
2. Place poblano peppers directly on the oven rack and broil for 5 minutes until the skin blisters and blackens.
3. Flip peppers using tongs and broil for another 5 minutes until all sides are charred.
4. Transfer charred peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes—this loosens the skin beautifully.
5. While peppers steam, halve avocados lengthwise, remove pits, and scoop flesh into a medium bowl.
6. Immediately drizzle 2 tablespoons of lime juice over avocado to prevent browning.
7. Gently mash avocados with a fork until slightly chunky, not completely smooth.
8. Peel the blackened skin from cooled peppers using your fingers—it should slip off easily.
9. Slice peppers open lengthwise, remove seeds and membranes, then dice into 1/2-inch pieces.
10. Add diced poblanos, red onion, cilantro, olive oil, salt, and black pepper to the avocado mixture.
11. Fold everything together gently with a spatula until just combined, being careful not to overmix.
12. Taste and adjust seasoning if needed, then transfer to a serving bowl.

Diced poblanos provide subtle heat against the creamy avocado base, while lime juice cuts through the richness perfectly. Serve this immediately with tortilla chips for scooping, or use it as a vibrant topping for grilled chicken or fish—the cool creaminess complements smoky proteins wonderfully.

Poblano Pepper Mac and Cheese

Very few comfort foods hit the spot quite like mac and cheese, and this poblano pepper version adds just the right amount of smoky heat to elevate the classic. We’ll build this creamy, flavorful dish step by step, ensuring perfect results even if you’re new to cooking with peppers. Let’s create a meal that balances rich cheese sauce with gentle spice in every comforting bite.

Ingredients

– 8 ounces elbow macaroni (I always use this shape for maximum sauce clinging)
– 2 large poblano peppers (look for deep green, firm ones without soft spots)
– 3 tablespoons unsalted butter (I keep mine cold until needed for better control)
– 3 tablespoons all-purpose flour
– 2 cups whole milk at room temperature (cold milk can make the sauce grainy)
– 8 ounces sharp cheddar cheese, freshly grated (pre-shredded contains anti-caking agents that affect meltability)
– 4 ounces Monterey Jack cheese, freshly grated
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt

Instructions

1. Preheat your oven broiler to high and position a rack 6 inches below the heating element.
2. Place poblano peppers on a baking sheet and broil for 5-7 minutes until skins are blackened and blistered, rotating halfway through.
3. Transfer peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen skins.
4. While peppers steam, bring a large pot of salted water to a rolling boil.
5. Add elbow macaroni and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
6. Drain pasta thoroughly but do not rinse, as the starch helps the sauce adhere.
7. Peel blackened skins from peppers, remove stems and seeds, then dice flesh into 1/4-inch pieces.
8. Melt butter in the empty pasta pot over medium heat until foaming subsides.
9. Whisk in flour and cook for 90 seconds until golden and fragrant, creating a roux.
10. Gradually whisk in room temperature milk until smooth, scraping the bottom to incorporate any browned bits.
11. Cook sauce, whisking constantly, for 4-6 minutes until thickened enough to coat the back of a spoon.
12. Remove pot from heat and stir in grated cheeses until fully melted and smooth.
13. Mix in garlic powder, smoked paprika, salt, and diced poblano peppers.
14. Fold cooked macaroni into cheese sauce until every piece is evenly coated.
15. Serve immediately while hot and creamy.

Each bite delivers the perfect contrast between the rich, velvety cheese sauce and the poblano’s subtle smokiness. The peppers maintain a slight crunch that plays beautifully against the tender pasta. For an extra treat, try topping individual bowls with crushed tortilla chips or serving alongside grilled chicken for a complete meal.

Poblano Pepper Hummus

Making hummus at home might seem intimidating, but this poblano pepper version is surprisingly straightforward and delivers a smoky, creamy dip that will become your new favorite. Mastering this recipe requires just a few simple steps and some patience for roasting the peppers, which builds incredible depth of flavor. You’ll be amazed at how a few fresh ingredients transform into something so delicious and versatile.

Ingredients

• 2 large poblano peppers – I look for ones with deep green color and smooth skin for the best roasting results
• 1 (15-ounce) can chickpeas, drained and rinsed – reserving 1/4 cup of the aquafaba (bean liquid) makes the hummus extra creamy
• 1/4 cup tahini – I always stir mine well since the oil separates, and I prefer the roasted variety for deeper flavor
• 3 tablespoons fresh lime juice – about 1 1/2 limes squeezed fresh, never bottled juice for the brightest taste
• 2 tablespoons extra virgin olive oil – this is my go-to for drizzling at the end too
• 1 small garlic clove – I find one clove provides just enough bite without overwhelming the poblanos
• 1/2 teaspoon ground cumin – toasting it briefly in a dry pan first really wakes up the flavor
• 1/2 teaspoon salt – I use fine sea salt for even distribution throughout the dip

Instructions

1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place 2 large poblano peppers on the prepared baking sheet and roast for 20-25 minutes, turning them halfway through cooking until the skins are completely blackened and blistered.
3. Transfer the roasted peppers to a medium bowl and cover tightly with plastic wrap, letting them steam for 15 minutes – this crucial step makes peeling much easier.
4. While peppers steam, combine 1 (15-ounce) can of drained and rinsed chickpeas, 1/4 cup tahini, 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 small garlic clove, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt in a food processor.
5. Carefully peel the blackened skins from the steamed poblano peppers using your fingers – they should slip off easily, but you can use a paper towel for better grip if needed.
6. Remove and discard the stems and seeds from the peeled peppers, then roughly chop the flesh.
7. Add the chopped poblano peppers and 1/4 cup reserved aquafaba to the food processor with the other ingredients.
8. Process the mixture for 2-3 minutes, scraping down the sides halfway through, until completely smooth and creamy – don’t rush this step as proper processing time creates the ideal texture.
9. Taste the hummus and adjust seasoning if needed, then transfer to a serving bowl.

Just imagine the creamy texture with subtle smoky notes from the roasted poblanos balanced by the bright lime juice. Jarring this hummus makes a wonderful gift, or try spreading it thickly on toasted bread topped with sliced radishes for a quick, satisfying lunch that highlights the dip’s complex flavors.

Conclusion

More than just stuffed peppers, these 25 poblano recipes showcase incredible versatility—from creamy soups to zesty tacos and smoky salsas. We hope you’re inspired to spice up your meals! Try a few, then share your favorite in the comments below. Loved this roundup? Pin it to your Pinterest board so fellow foodies can discover these delicious dishes too. Happy cooking!