Something magical happens when poblano peppers hit the heat—their mild spice mellows into smoky sweetness that transforms everyday meals. Whether you’re craving quick weeknight dinners, impressive party appetizers, or cozy comfort food, these 27 roasted poblano dishes deliver incredible flavor with minimal fuss. Get ready to fall in love with this versatile pepper—your next kitchen obsession awaits in the recipes ahead!
Creamy Roasted Poblano Soup
Mildly spicy poblano peppers transform into something magical when roasted. This creamy soup balances their subtle heat with rich dairy and earthy potatoes. It’s the perfect cozy meal for crisp autumn evenings.
Ingredients
– 4 large fresh poblano peppers
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium Yukon Gold potatoes, peeled and cubed
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro leaves
– ½ cup shredded Monterey Jack cheese
Instructions
1. Preheat your oven to 425°F.
2. Place whole poblano peppers on a baking sheet lined with aluminum foil.
3. Roast peppers for 20-25 minutes until skins are completely blackened and blistered.
4. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 15 minutes—this steam-loosens the skins for easy peeling.
5. Peel blackened skins from peppers using your fingers, then remove stems and seeds.
6. Dice the roasted pepper flesh into ½-inch pieces.
7. Heat olive oil in a large Dutch oven over medium heat until shimmering.
8. Add diced onion and cook for 6-8 minutes until translucent and lightly golden.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Add cubed potatoes and roasted poblano pieces to the pot.
11. Pour in chicken broth and bring to a boil over high heat.
12. Reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are fork-tender.
13. Carefully transfer the soup to a blender in batches, filling only halfway to prevent overflow.
14. Blend on high speed for 2 minutes until completely smooth and velvety.
15. Return blended soup to the pot over low heat.
16. Stir in heavy cream until fully incorporated.
17. Season with kosher salt and black pepper, then simmer for 5 minutes to meld flavors.
18. Ladle soup into bowls and top with fresh cilantro and shredded Monterey Jack cheese. Velvety smooth with a subtle smoky heat from the roasted poblanos, this soup delivers comfort in every spoonful. The potatoes create a luxurious thickness without needing flour, while the Monterey Jack adds a creamy tang. Serve it with crusty bread for dipping or top with crispy tortilla strips for contrasting texture.
Stuffed Roasted Poblano Peppers with Quinoa
Bold roasted poblano peppers make the perfect vessel for this hearty quinoa filling. Packed with protein and vibrant flavors, they’re a satisfying vegetarian meal that comes together beautifully. These stuffed peppers deliver both comfort and nutrition in every bite.
Ingredients
– 4 large poblano peppers with glossy, dark green skins
– 1 cup fluffy cooked quinoa
– 1 cup shredded sharp cheddar cheese
– 1/2 cup sweet corn kernels
– 1/4 cup finely chopped fresh cilantro
– 1/4 cup rich extra virgin olive oil
– 1/4 cup creamy Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon aromatic ground cumin
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon spicy chili powder
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Rub poblano peppers with 1 tablespoon of olive oil until evenly coated.
3. Place peppers on the baking sheet and roast for 20 minutes until skins blister and char slightly.
4. Transfer hot peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam.
5. Carefully peel the loosened skins from the peppers while they’re still warm.
6. Make a lengthwise slit in each pepper and remove seeds while keeping stems intact.
7. In a medium bowl, combine cooked quinoa, corn, cilantro, cumin, salt, and chili powder.
8. Stir in 3/4 cup of shredded cheddar cheese until evenly distributed throughout the filling.
9. Gently stuff each pepper with the quinoa mixture, packing it firmly but not tightly.
10. Arrange stuffed peppers on the baking sheet and sprinkle with remaining cheese.
11. Bake at 400°F for 15 minutes until cheese is melted and bubbly.
12. While peppers bake, whisk together Greek yogurt, lime juice, and remaining olive oil for the sauce.
13. Remove peppers from oven when cheese is golden brown at the edges.
14. Drizzle yogurt sauce over hot peppers just before serving. Perfectly roasted poblanos offer a subtle heat that complements the nutty quinoa filling. The creamy yogurt sauce provides a cool contrast to the warm, cheesy interior. Serve alongside a crisp green salad or with slices of avocado for added freshness.
Roasted Poblano Pepper and Corn Chowder
Zesty roasted poblano peppers transform this classic chowder into something extraordinary. Smoky, slightly spicy flavors mingle with sweet corn in a creamy base that comforts without weighing you down. This soup comes together quickly once your prep work is done.
Ingredients
– 4 large fresh poblano peppers
– 3 cups frozen sweet corn kernels
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 slices thick-cut bacon, chopped
– 4 cups rich chicken broth
– 1 cup heavy cream
– 2 medium Yukon Gold potatoes, peeled and cubed
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ cup fresh cilantro leaves
Instructions
1. Preheat your oven to 450°F.
2. Place whole poblano peppers directly on the oven rack.
3. Roast peppers for 20 minutes, turning once halfway through, until skins are blistered and blackened.
4. Transfer peppers to a bowl and cover tightly with plastic wrap for 15 minutes to steam.
5. While peppers steam, cook chopped bacon in a large Dutch oven over medium heat for 8 minutes until crispy.
6. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
7. Add diced onion to the hot bacon drippings and cook for 5 minutes until translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add cubed potatoes, chicken broth, and smoked paprika to the pot.
10. Bring to a boil, then reduce heat to maintain a simmer for 15 minutes until potatoes are fork-tender.
11. Meanwhile, peel the blackened skins from the roasted peppers.
12. Remove stems and seeds from peppers, then dice the flesh.
13. Add diced peppers, frozen corn, and heavy cream to the soup.
14. Simmer for 10 minutes to allow flavors to meld.
15. Stir in butter until fully melted and incorporated.
16. Season with freshly ground black pepper.
17. Ladle soup into bowls and top with crispy bacon and fresh cilantro leaves.
Our tip: Letting the steamed peppers cool completely makes peeling much easier and prevents burned fingers. For a thicker chowder, mash some potatoes against the pot side before adding cream. The bacon fat adds incredible depth, but you can substitute with olive oil for a vegetarian version.
Outstanding creamy texture contrasts with the tender potato chunks and crisp bacon topping. The subtle heat from poblanos builds gradually rather than overwhelming the palate. Serve this chowder in hollowed-out bread bowls for an edible container that soaks up every last drop.
Roasted Poblano and Cheese Enchiladas
When you crave authentic Mexican comfort food with minimal fuss, these roasted poblano and cheese enchiladas deliver. They combine smoky chiles with creamy cheese in a simple yet satisfying weeknight meal that comes together beautifully.
Ingredients
– 4 large fresh poblano peppers
– 2 cups shredded Monterey Jack cheese
– 8 fresh corn tortillas
– 3 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 cup tangy tomatillo salsa
– 1/4 cup fresh cilantro, chopped
– 1/2 cup crumbled cotija cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Rub poblano peppers with 1 tablespoon olive oil and place them on the baking sheet.
3. Roast peppers for 20-25 minutes until skins are blistered and blackened, turning halfway through.
4. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam.
5. Peel the charred skins from the peppers and remove stems and seeds.
6. Slice the peeled peppers into 1/4-inch strips.
7. Heat remaining olive oil in a skillet over medium heat until shimmering.
8. Sauté diced onion for 5-7 minutes until translucent and lightly golden.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Stir in cumin and smoked paprika and cook for 30 seconds to toast the spices.
11. Add sliced poblano strips and cook for 2 minutes to combine flavors.
12. Remove skillet from heat and stir in 1 cup of shredded Monterey Jack cheese.
13. Warm corn tortillas one at a time in a dry skillet for 15-20 seconds per side until pliable.
14. Spread 1/4 cup of tomatillo salsa in the bottom of a 9×13 inch baking dish.
15. Divide the poblano-cheese mixture evenly among the 8 tortillas.
16. Roll each tortilla tightly around the filling and place seam-side down in the baking dish.
17. Pour remaining tomatillo salsa over the enchiladas, covering them completely.
18. Sprinkle remaining shredded Monterey Jack cheese evenly over the top.
19. Bake at 375°F for 18-20 minutes until cheese is melted and bubbly.
20. Remove from oven and let rest for 5 minutes before serving.
Velvety roasted poblanos create a smoky depth that balances beautifully with the creamy Monterey Jack. The corn tortillas soften just enough to hold their shape while absorbing the tangy tomatillo sauce. Serve these enchiladas with a sprinkle of fresh cilantro and crumbled cotija for extra texture and brightness.
Spicy Roasted Poblano Salsa
Unleash bold, smoky flavors with this vibrant salsa that transforms simple ingredients into a fiery condiment. Using roasted poblanos creates incredible depth while jalapeños deliver the perfect kick. This versatile salsa elevates everything from tacos to grilled meats.
Ingredients
– 4 large fresh poblano peppers
– 2 medium ripe Roma tomatoes
– 1 small white onion, roughly chopped
– 3 cloves fresh garlic, unpeeled
– 2 medium jalapeño peppers
– 1/4 cup loosely packed fresh cilantro leaves
– 2 tbsp fresh lime juice
– 1 tsp coarse kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 450°F and position a rack in the upper third.
2. Place whole poblano peppers, whole Roma tomatoes, and unpeeled garlic cloves on a baking sheet.
3. Roast for 15-20 minutes until poblano skins are blistered and blackened in spots.
4. Remove baking sheet and immediately transfer poblanos to a bowl, covering tightly with plastic wrap to steam for 10 minutes—this makes peeling effortless.
5. While poblanos steam, char jalapeño peppers directly over a gas flame for 3-4 minutes, turning frequently with tongs until evenly blistered.
6. Peel the blackened skins from all roasted peppers, removing stems and seeds.
7. Squeeze roasted garlic from their papery skins into a food processor.
8. Add peeled peppers, roasted tomatoes, chopped white onion, fresh cilantro leaves, lime juice, kosher salt, and black pepper to the processor.
9. Pulse 8-10 times in one-second bursts for a chunky texture, scraping down sides between pulses.
10. Taste and adjust salt if needed, then transfer to an airtight container.
11. Refrigerate for at least 1 hour to allow flavors to meld before serving.
Fresh from the fridge, this salsa boasts a chunky texture with smoky undertones from the roasted poblanos. The gradual heat builds with each bite, making it perfect for drizzling over carne asada or scooping with thick tortilla chips. For a creative twist, swirl it into sour cream for a spicy dip or use it as a marinade for chicken before grilling.
Roasted Poblano Pepper and Chicken Tacos
Vibrant poblano peppers and tender chicken come together in these satisfying tacos that deliver smoky depth with every bite. The charred peppers provide subtle heat while juicy chicken soaks up all the flavorful marinade. You’ll love how quickly these come together for a weeknight meal that feels special.
Ingredients
– 4 large fresh poblano peppers
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tsp smoky ground cumin
– 1/2 tsp aromatic garlic powder
– 8 small corn tortillas
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place whole poblano peppers directly on the oven rack and roast for 20 minutes until skins are blistered and charred.
3. Transfer roasted peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
4. While peppers steam, pat chicken thighs dry with paper towels to ensure proper browning.
5. Rub chicken with olive oil, then season both sides with salt, black pepper, cumin, and garlic powder.
6. Heat a large skillet over medium-high heat and cook chicken for 6 minutes per side until internal temperature reaches 165°F.
7. Remove chicken from skillet and let rest for 5 minutes to redistribute juices before slicing.
8. Peel blackened skins from poblano peppers using your fingers—the steam will have loosened them.
9. Remove stems and seeds from peppers, then slice into thin strips.
10. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Thinly slice rested chicken against the grain for maximum tenderness.
12. Assemble tacos by dividing chicken and pepper strips among warm tortillas.
13. Top each taco with crumbled cotija cheese and fresh cilantro.
14. Serve immediately with lime wedges for squeezing over top.
Remarkably tender chicken contrasts with the smoky poblano strips in these vibrant tacos. The slight char on the peppers adds complexity that plays beautifully against the salty cotija cheese. For an extra kick, drizzle with crema or serve alongside black beans for a complete meal.
Roasted Poblano Pepper and Black Bean Burritos
Never underestimate the power of a well-stuffed burrito. Roasted poblano peppers and seasoned black beans create a smoky, satisfying filling that’s perfect for meal prep. These burritos freeze beautifully for quick weekday lunches.
Ingredients
– 4 large poblano peppers with glossy, dark green skin
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 teaspoons ground cumin with warm, earthy aroma
– 1 teaspoon smoked paprika for deep smokiness
– 1 (15-ounce) can plump black beans, drained and rinsed
– 1 cup freshly shredded Monterey Jack cheese
– 4 large (10-inch) flour tortillas
– ½ cup fresh cilantro leaves with tender stems
– 1 ripe lime for bright acidity
– Kosher salt for seasoning
Instructions
1. Preheat your oven to 450°F and line a baking sheet with aluminum foil.
2. Rub poblano peppers with 1 tablespoon olive oil and place them on the prepared baking sheet.
3. Roast peppers for 20-25 minutes until skins are completely blackened and blistered.
4. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam.
5. While peppers steam, heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
6. Add diced onion and cook for 6-8 minutes until softened and lightly golden.
7. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
8. Add cumin and smoked paprika, toasting spices for 30 seconds to release their oils.
9. Mix in black beans and cook for 3-4 minutes until heated through.
10. Remove skillet from heat and season bean mixture with 1 teaspoon kosher salt.
11. Peel blackened skins from poblano peppers using your fingers or a paper towel.
12. Remove stems and seeds from peppers, then slice into ¼-inch strips.
13. Warm tortillas in a dry skillet for 15 seconds per side to make them pliable.
14. Divide bean mixture evenly among tortillas, placing it slightly off-center.
15. Top each with poblano strips, shredded cheese, and fresh cilantro leaves.
16. Squeeze fresh lime juice evenly over all fillings.
17. Fold sides of tortillas inward, then roll tightly from the bottom to form burritos.
18. Place burritos seam-side down on a clean baking sheet.
19. Bake at 375°F for 8-10 minutes until tortillas are golden and cheese is melted.
20. Let burritos rest for 2 minutes before serving to set the fillings.
Delight in the contrast between the creamy melted cheese and smoky roasted peppers. The tender black beans provide hearty substance while fresh lime cuts through the richness. Serve these burritos with a side of cool sour cream or spicy salsa for dipping.
Roasted Poblano Pepper and Goat Cheese Dip
Mouthwatering roasted poblano peppers and creamy goat cheese create this irresistible dip that disappears fast at gatherings. Charring the peppers adds smoky depth while the tangy cheese balances the subtle heat. You’ll want to double this recipe—it’s that addictive.
Ingredients
– 4 large fresh poblano peppers
– 8 ounces creamy fresh goat cheese
– 1 cup full-fat sour cream
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup finely chopped fresh cilantro
– 1 tablespoon freshly squeezed lime juice
Instructions
1. Position oven rack 6 inches below broiler and preheat broiler to high (500°F).
2. Place whole poblano peppers on baking sheet and broil for 5-7 minutes until skin blisters and blackens.
3. Flip peppers using tongs and broil another 5-7 minutes until evenly charred—this creates essential smoky flavor.
4. Transfer charred peppers to bowl, cover tightly with plastic wrap, and steam for 15 minutes to loosen skins.
5. Peel blackened skin from peppers under cool running water, removing all charred bits for smooth texture.
6. Slit peppers open lengthwise and remove seeds and membranes completely to control heat level.
7. Finely chop roasted poblano flesh until pieces are uniform, about 1/4-inch size.
8. In medium bowl, combine softened goat cheese and sour cream, whisking until completely smooth.
9. Stir in minced garlic, kosher salt, and black pepper until fully incorporated.
10. Fold in chopped poblanos, fresh cilantro, and lime juice until evenly distributed.
11. Cover and refrigerate for at least 1 hour to allow flavors to meld—this step is crucial for depth.
12. Drizzle with extra virgin olive oil just before serving to enhance richness and appearance.
Just out of the fridge, this dip boasts a cool, creamy texture with occasional pops of tender pepper. The smoky poblano flavor shines through the tangy goat cheese base, creating perfect balance. Serve with sturdy tortilla chips or spread on grilled bread for contrasting textures.
Roasted Poblano Mac and Cheese
Unbelievably creamy mac and cheese gets a smoky upgrade with roasted poblano peppers. This comforting dish balances rich cheese sauce with just enough heat to keep things interesting. You’ll want seconds before you finish your first bowl.
Ingredients
– 2 large fresh poblano peppers
– 8 ounces elbow macaroni
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– 8 ounces sharp cheddar cheese, freshly grated
– 4 ounces Monterey Jack cheese, freshly grated
– ½ cup panko breadcrumbs
– 2 tablespoons chopped fresh parsley
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.
3. Transfer roasted peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
4. While peppers steam, bring a large pot of salted water to a rolling boil.
5. Cook elbow macaroni according to package directions until al dente, then drain thoroughly.
6. Peel the blackened skins from the poblano peppers using your fingers.
7. Remove stems and seeds from peppers, then dice the flesh into ¼-inch pieces.
8. In a large saucepan, melt unsalted butter over medium heat until foamy.
9. Whisk in all-purpose flour and cook for 1 minute until golden and fragrant.
10. Gradually pour in whole milk while whisking constantly to prevent lumps.
11. Continue cooking sauce for 3-4 minutes until thickened enough to coat the back of a spoon.
12. Reduce heat to low and stir in smoked paprika and garlic powder.
13. Add sharp cheddar cheese and Monterey Jack cheese in three batches, stirring until completely melted after each addition.
14. Fold cooked macaroni and diced poblano peppers into the cheese sauce until evenly coated.
15. Transfer mixture to a greased 9×13-inch baking dish.
16. Sprinkle panko breadcrumbs evenly over the top of the mac and cheese.
17. Bake at 375°F for 20-25 minutes until bubbly and breadcrumbs are golden brown.
18. Remove from oven and let rest for 5 minutes before serving.
19. Garnish with chopped fresh parsley just before serving. Make sure to let the mac and cheese rest before serving—this allows the sauce to thicken properly. The creamy cheese sauce gets a subtle smoky kick from roasted poblanos, while the panko topping adds satisfying crunch. Serve it alongside grilled chicken or as the star of your next comfort food night.
Warm Roasted Poblano Pepper Salad
Mouthwatering roasted poblano peppers transform simple greens into a satisfying warm salad. This dish balances smoky char with bright, fresh ingredients for a perfect lunch or light dinner. Minimal prep delivers maximum flavor in under 30 minutes.
Ingredients
– 4 large fresh poblano peppers
– 2 cups crisp mixed greens
– 1/4 cup rich extra virgin olive oil
– 2 tbsp freshly squeezed lime juice
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly cracked black pepper
– 1/4 cup crumbled cotija cheese
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 450°F and line a baking sheet with aluminum foil.
2. Place whole poblano peppers on the prepared baking sheet, ensuring they don’t touch.
3. Roast peppers for 20-25 minutes until skins are completely blackened and blistered.
4. Immediately transfer roasted peppers to a heatproof bowl and cover tightly with plastic wrap.
5. Let peppers steam for 10 minutes to loosen skins completely.
6. Peel away all charred skin from each pepper using your fingers.
7. Slice peeled peppers into 1/2-inch wide strips, discarding stems and seeds.
8. Whisk together olive oil, lime juice, salt, and black pepper in a small bowl.
9. Toss warm pepper strips with the dressing in a large mixing bowl.
10. Add mixed greens and gently toss until just coated with dressing.
11. Sprinkle crumbled cotija cheese and fresh cilantro over the salad.
12. Serve immediately while peppers are still warm.
Keep the peppers warm when tossing to slightly wilt the greens for perfect texture. The smoky poblano flavor pairs beautifully with the tangy lime dressing and salty cheese. Try serving this salad alongside grilled chicken or as a taco filling for a creative twist.
Roasted Poblano Pepper and Sweet Potato Frittata
Unbelievably simple yet packed with flavor, this frittata transforms basic ingredients into a stunning breakfast or brunch centerpiece. Using roasted poblano peppers adds smoky depth while sweet potatoes provide natural sweetness. You’ll be amazed how restaurant-quality results come together in one skillet.
Ingredients
– 2 medium poblano peppers
– 1 large sweet potato, peeled and diced into ½-inch cubes
– 8 farm-fresh large eggs
– ¼ cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1 small yellow onion, finely diced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Place whole poblano peppers on the baking sheet and roast for 20 minutes until skins are blistered and blackened.
3. Transfer roasted peppers to a bowl, cover tightly with plastic wrap, and steam for 10 minutes to loosen skins.
4. Peel off blackened skins, remove seeds and stems, then dice peppers into ½-inch pieces.
5. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat.
6. Add diced sweet potato and cook for 8 minutes, stirring occasionally, until slightly softened.
7. Add diced onion and remaining olive oil, cooking for 5 minutes until onions are translucent.
8. Whisk together eggs, heavy cream, salt, black pepper, and smoked paprika in a medium bowl until fully combined.
9. Stir roasted poblano pieces and shredded cheddar cheese into the egg mixture.
10. Pour egg mixture evenly over vegetables in the hot skillet.
11. Cook undisturbed for 3 minutes until edges begin to set, then transfer skillet to preheated oven.
12. Bake for 15-18 minutes until center is fully set and top is golden brown.
13. Let rest for 5 minutes before slicing into wedges. Leftover frittata slices reheat beautifully for quick weekday breakfasts – simply warm in a 350°F oven for 8 minutes. Let this frittata cool slightly before slicing to ensure clean cuts through the tender egg and vegetable layers. The smoky poblano peppers create wonderful contrast against the sweet potatoes’ natural caramelization. Serve warm wedges with a dollop of cool sour cream or fresh avocado slices for temperature contrast that highlights the frittata’s rich flavors.
Roasted Poblano Pepper and Avocado Guacamole
Forget bland guacamole—this roasted poblano version brings serious smoky depth to your snack game. Fresh avocados and charred peppers create a dip that’s vibrant, creamy, and packed with flavor. Fire up your broiler and let’s get roasting.
Ingredients
– 2 large, firm-ripe Hass avocados
– 2 fresh poblano peppers
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Position oven rack 6 inches below broiler and preheat broiler to high (500°F).
2. Place whole poblano peppers on baking sheet and broil for 5-7 minutes until skin blisters and blackens.
3. Flip peppers using tongs and broil another 5-7 minutes until evenly charred—this deep roasting builds essential smoky flavor.
4. Transfer charred peppers to bowl, cover tightly with plastic wrap, and steam for 10 minutes to loosen skins.
5. Peel blackened skin from peppers under cool running water, using your fingers to rub off stubborn bits.
6. Slice peppers open lengthwise, remove stems and seeds, then dice flesh into 1/4-inch pieces.
7. Cut avocados in half, remove pits, and scoop flesh into medium mixing bowl.
8. Mash avocados with fork until slightly chunky, leaving some texture for contrast.
9. Add diced roasted poblanos, red onion, cilantro, lime juice, salt, and black pepper to bowl.
10. Gently fold ingredients together until just combined—overmixing turns guacamole mushy.
11. Taste and adjust salt if needed, remembering salt enhances but shouldn’t dominate.
12. Serve immediately or press plastic wrap directly onto surface to prevent browning.
Get ready for guacamole with incredible texture contrast—creamy avocado against smoky pepper chunks with bright lime zing. The poblano’s mild heat lingers beautifully without overwhelming. Try it stuffed in breakfast tacos or as a bold burger topping for unexpected twists.
Roasted Poblano Pepper Risotto
You’ve probably had risotto before, but not like this. Roasted poblano peppers bring smoky depth and mild heat to creamy arborio rice. This dish is comfort food with a sophisticated twist, perfect for impressing guests or treating yourself.
Ingredients
– 2 large fresh poblano peppers
– 1 ½ cups arborio rice
– 4 cups rich chicken broth
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ½ cup dry white wine
– 4 tbsp unsalted butter
– ½ cup freshly grated Parmesan cheese
– 2 tbsp extra virgin olive oil
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 450°F.
2. Place whole poblano peppers on a baking sheet and roast for 20 minutes, turning once halfway through, until skins are blistered and charred.
3. Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Peel off the charred skins, remove seeds and stems, then dice the peppers into ¼-inch pieces.
5. Heat chicken broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
6. Heat olive oil in a large heavy-bottomed pot over medium heat.
7. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Stir in arborio rice and toast for 2 minutes, coating each grain with oil.
10. Pour in white wine and cook, stirring constantly, until fully absorbed.
11. Add 1 cup of warm broth and stir continuously until liquid is nearly absorbed.
12. Continue adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more.
13. After 20 minutes of adding broth, stir in diced roasted poblano peppers.
14. Continue cooking and adding remaining broth until rice is al dente and creamy, about 5 more minutes.
15. Remove from heat and stir in butter and Parmesan cheese until fully incorporated.
16. Season with kosher salt and freshly ground black pepper.
Keep the broth warm throughout cooking for even absorption. Stirring constantly releases the rice’s starch, creating that signature creamy texture. Let the risotto rest for 2 minutes off heat before serving to allow flavors to meld. This risotto boasts a velvety texture with pops of smoky pepper flavor. Top with extra Parmesan and serve alongside grilled chicken or shrimp for a complete meal.
Roasted Poblano Pepper and Mushroom Quesadillas
Roasted poblano peppers bring smoky depth to these satisfying quesadillas. Rich mushrooms and melted cheese create the perfect filling. This meatless meal comes together in under 30 minutes.
Ingredients
– 2 large fresh poblano peppers
– 8 ounces cremini mushrooms, sliced
– 1 tablespoon rich extra virgin olive oil
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup tangy sour cream
– 1/4 cup vibrant salsa verde
Instructions
1. Preheat your oven broiler to high (500°F) and position rack 6 inches from heat element.
2. Place whole poblano peppers directly on oven rack and broil for 5-7 minutes until skins blister and blacken.
3. Transfer blackened peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam.
4. While peppers steam, heat olive oil in a large skillet over medium-high heat.
5. Add sliced mushrooms and cook for 6-8 minutes until golden brown and moisture evaporates.
6. Season mushrooms with kosher salt and black pepper, then transfer to a bowl.
7. Peel blackened skins from poblano peppers using your fingers—the steam will have loosened them.
8. Remove stems and seeds from peppers, then slice into thin strips.
9. Combine pepper strips with cooked mushrooms in the bowl.
10. Heat a clean skillet over medium heat and place one tortilla in the dry pan.
11. Sprinkle 1/2 cup shredded cheese evenly over half of the tortilla.
12. Top cheese with 1/4 of the mushroom-pepper mixture and 1 tablespoon chopped cilantro.
13. Fold the empty tortilla half over the filling and press down gently.
14. Cook for 2-3 minutes until bottom tortilla develops golden brown spots.
15. Carefully flip quesadilla using a wide spatula and cook for another 2-3 minutes.
16. Repeat process with remaining tortillas and filling.
17. Let each quesadilla rest for 1 minute before cutting into wedges.
18. Serve immediately with dollops of sour cream and drizzles of salsa verde. Loaded with smoky peppers and earthy mushrooms, these quesadillas offer satisfying crunch from the toasted tortilla. The melted Monterey Jack creates perfect cheese pulls in every bite. Try serving them with a crisp cabbage slaw for contrasting texture.
Roasted Poblano Pepper and Shrimp Ceviche
Hitting that perfect balance between smoky heat and bright citrus, this roasted poblano and shrimp ceviche transforms simple ingredients into a vibrant coastal dish. Here’s how to make it with maximum flavor impact.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 fresh poblano peppers
– ½ cup freshly squeezed lime juice
– ¼ cup freshly squeezed orange juice
– ½ cup finely chopped red onion
– 1 cup diced ripe cherry tomatoes
– ¼ cup chopped fresh cilantro
– 1 diced ripe avocado
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven broiler to high (500°F) and position rack 6 inches from heat element.
2. Place whole poblano peppers on baking sheet and broil for 5-7 minutes until skins blister and blacken, rotating halfway through.
3. Transfer charred peppers to bowl, cover with plastic wrap, and steam for 10 minutes to loosen skins.
4. Peel blackened skins from peppers under cool running water, then remove stems and seeds.
5. Dice roasted poblano peppers into ¼-inch pieces.
6. Bring medium pot of salted water to rolling boil and prepare ice bath in large bowl.
7. Add shrimp to boiling water and cook exactly 2 minutes until pink and firm.
8. Immediately transfer shrimp to ice bath to stop cooking process, chilling for 3 minutes.
9. Drain shrimp thoroughly and pat dry with paper towels.
10. Chop cooled shrimp into ½-inch pieces.
11. Combine shrimp, diced poblanos, red onion, cherry tomatoes, and cilantro in glass or non-reactive bowl.
12. Whisk together lime juice, orange juice, sea salt, and black pepper in separate bowl.
13. Pour citrus mixture over shrimp mixture and toss gently to coat evenly.
14. Cover bowl with plastic wrap and refrigerate for 45 minutes to marinate, stirring once halfway through.
15. Gently fold in diced avocado just before serving.
Avocado adds creamy contrast to the bright, acidic marinade while the roasted poblanos provide subtle smoke behind the citrus punch. Serve chilled in martini glasses or scoop onto crispy tostadas for contrasting textures that highlight the tender shrimp and crisp vegetables.
Conclusion
Brimming with flavor and versatility, this collection proves roasted poblanos can transform everyday meals into extraordinary experiences. We hope these 27 recipes inspire your next kitchen adventure! Try your favorites, then share which dish delighted you most in the comments below. Don’t forget to pin this article to your Pinterest boards so fellow food lovers can discover these delicious creations too.
