Are you looking for a way to add some heat and flavor to your meals? Look no further than the humble poblano pepper! These mild-to-medium-hot peppers are a staple in many Latin American cuisines, and when used in recipes, they can add a depth of flavor that’s hard to match. In this article, we’ll explore 18 different spicy poblano pepper recipes that will take your cooking to the next level. From classic dishes like stuffed poblanos with cheese and chorizo to more modern twists like roasted poblano pepper salsa, we’ve got you covered. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire and delight.
Stay tuned for our first recipe, where we’ll be stuffing poblanos with cheese, chorizo, and all the fixings…
Stuffed Poblano Peppers with Cheese and Chorizo
This recipe combines the rich flavors of roasted poblano peppers with spicy chorizo sausage and gooey cheese, making for a deliciously unique main course.
Ingredients:
– 4 large poblano peppers
– 1 pound chorizo sausage, casings removed
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 10-12 minutes or until charred.
3. Meanwhile, cook the chorizo sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and crispy.
4. Stuff each roasted poblano pepper with the cooked chorizo mixture, followed by a sprinkle of shredded cheese.
5. Top with chopped cilantro and serve immediately.
Cooking Time: 20-25 minutes
Creamy Poblano Pepper Soup
This recipe brings together the smoky sweetness of roasted poblanos and the comfort of a creamy soup. Perfect for a chilly evening or as a unique addition to your next dinner party.
Ingredients:
– 4 large poblano peppers
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and sprinkling with salt. Roast for 30-40 minutes or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and chop into small pieces.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the roasted poblanos, cumin, paprika, heavy cream, and chicken broth to the pot. Bring to a simmer and cook for 15-20 minutes or until heated through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-60 minutes
Poblano Pepper and Corn Chowder
This hearty chowder combines the rich flavors of roasted poblano peppers with sweet corn, potatoes, and a hint of smokiness. Perfect for a cozy dinner or as a comforting soup to warm up on a chilly day.
Ingredients:
– 2 large poblano peppers
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium corn cobs, cut into 1-inch pieces
– 2 medium potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the poblano peppers for 30 minutes or until charred.
2. Peel off the skin, remove seeds, and chop into small pieces.
3. In a large pot, sauté the onion and garlic in a little oil until softened.
4. Add the roasted poblanos, corn, potatoes, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until vegetables are tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves (if using).
Cooking Time: 45-50 minutes
Grilled Poblano Pepper Tacos
Experience the bold flavors of Mexico with this simple recipe that combines smoky grilled poblanos with crispy tacos and creamy toppings.
Ingredients:
– 4 large poblano peppers
– 1/2 cup vegetable oil
– 8 corn tortillas
– 1/2 cup shredded Monterey Jack cheese (optional)
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Place poblanos on the grill and cook for 5-7 minutes per side, or until charred and slightly softened.
3. Remove peppers from grill and place in a bowl. Cover with plastic wrap to steam for 10 minutes.
4. Peel off skin, remove seeds, and chop peppers into strips.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing pepper strips onto tortillas, followed by cheese (if using), cilantro, and a squeeze of lime juice.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Poblano Pepper Queso Dip
A creamy and flavorful dip that combines the richness of queso with the smoky heat of poblanos.
Ingredients:
– 1 large poblano pepper, roasted and chopped
– 8 ounces cream cheese, softened
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup half-and-half
– 1 tablespoon lime juice
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: diced onions, bell peppers, or jalapeños for added flavor
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine cream cheese, shredded cheese, half-and-half, lime juice, paprika, salt, and pepper.
3. Stir in roasted poblano pepper until well combined.
4. Transfer the mixture to a 9×13-inch baking dish or a small cast-iron skillet.
5. Bake for 20-25 minutes, or until the queso is warm and bubbly.
6. Serve with tortilla chips, crackers, or vegetables.
Cooking Time: 20-25 minutes
Roasted Poblano Pepper Salsa
Roasted Poblano Pepper Salsa Recipe
Add a touch of smoky heat to your snacks with this roasted poblano pepper salsa recipe. Perfect for topping tacos, grilled meats, or vegetables, this flavorful condiment is sure to become a staple in your kitchen.
Ingredients:
– 4 large poblano peppers
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers by placing them on a baking sheet and baking for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and chop into small pieces.
4. In a medium bowl, combine roasted poblanos, red onion, jalapeño pepper, lime juice, garlic, salt, and black pepper.
5. Stir well to combine, then refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 40-50 minutes
Poblano Pepper and Black Bean Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the richness of poblano peppers with the heartiness of black beans. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large poblano peppers
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup enchilada sauce
– 8 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking at 400°F (200°C) for 30-40 minutes or until charred.
2. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and chop into strips.
3. In a large skillet, sauté the onion and garlic until softened. Add the black beans and cook until heated through.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by dipping a tortilla in the enchilada sauce, then filling with the pepper and black bean mixture. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Cover with foil and bake at 375°F (190°C) for 20-25 minutes or until hot and bubbly.
Cooking Time: 30-40 minutes
Poblano Pepper and Chicken Stuffed Shells
Experience a flavorful twist on traditional stuffed shells with this recipe, featuring roasted Poblanos peppers and chicken.
Ingredients:
– 12 jumbo pasta shells
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 Poblanos peppers, roasted and chopped
– 1 onion, sautéed and chopped
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine chicken, roasted Poblanos peppers, onion, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked pasta shell with the chicken mixture, placing them in a baking dish as you go.
5. Top shells with remaining mozzarella cheese and bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Poblano Pepper Mac and Cheese
Elevate your macaroni and cheese game with the addition of roasted poblano peppers, adding a depth of flavor and a pop of color to this comforting dish.
Ingredients:
– 8 oz macaroni
– 2 large poblano peppers
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 2 cups grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet, drizzling with butter, and seasoning with salt. Roast for 15-20 minutes or until skin is blistered.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute.
5. Slowly whisk in milk and bring mixture to a simmer. Reduce heat to low and let cook for 2-3 minutes or until thickened.
6. Add cheddar and Parmesan cheese to the saucepan. Stir until melted and smooth.
7. Combine cooked macaroni, roasted poblano peppers, and cheese sauce. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Poblano Pepper and Potato Hash
A flavorful twist on classic hash, this recipe combines roasted Poblano peppers with crispy potatoes, onions, and garlic for a delicious breakfast or brunch option.
Ingredients:
– 2 large Poblano peppers
– 2-3 large potatoes, peeled and diced
– 1 medium onion, diced
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the Poblano peppers in a baking dish for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and chop into small pieces.
4. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent.
5. Add chopped potatoes, minced garlic, and roasted Poblano pepper to the skillet. Cook for 10-12 minutes, or until potatoes are golden brown and crispy.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Poblano Pepper and Shrimp Skillet
Poblano Pepper and Shrimp Skillet: A flavorful and spicy one-pot dish that combines the richness of poblano peppers with succulent shrimp.
Ingredients:
– 2 large poblano peppers, roasted and diced
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir in the roasted poblano peppers, cumin, smoked paprika, salt, and pepper.
6. Cook for an additional 1-2 minutes, until the flavors have melded together.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Poblano Pepper Cornbread
Elevate your cornbread game with the smoky heat of Poblanos! This recipe combines the rich flavors of roasted peppers and spices with a tender, crumbly cornbread.
Ingredients:
– 2 large Poblanos, roasted and chopped
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In a large bowl, whisk together buttermilk, egg, and melted butter.
4. Add the chopped Poblanos to the wet ingredients and stir until combined.
5. Add the dry ingredients to the wet mixture and stir until just combined.
6. Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out clean.
Cooking Time: 20-25 minutes
Poblano Pepper and Beef Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines tender beef with the rich flavor of Poblano peppers for a satisfying and savory dish.
Ingredients:
– 4 large poblano peppers
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with oil, and baking for 10-12 minutes or until charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and cut into large pieces.
4. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
5. Add chopped onion, garlic, cooked rice, diced tomatoes, cumin, salt, and pepper to the skillet. Stir well to combine.
6. Stuff each poblano pepper with the beef mixture, filling to the top.
7. Place the stuffed peppers on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 40-45 minutes
Poblano Pepper and Avocado Salad
This refreshing salad combines the smoky heat of roasted poblanos with the creamy richness of avocado, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 large poblano peppers
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers by placing them on a baking sheet and baking for 10-15 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and slice the flesh into strips.
4. In a large bowl, combine the roasted poblano pepper strips, diced avocado, red onion, and chopped jalapeño.
5. Squeeze lime juice over the salad and season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired. Serve immediately.
Cooking Time: 15 minutes
Poblano Pepper and Mushroom Risotto
A creamy and flavorful Italian-inspired dish that combines roasted poblano peppers with sautéed mushrooms, Arborio rice, and a hint of Parmesan cheese.
Ingredients:
– 2 large poblano peppers
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the poblano peppers for 30-40 minutes, or until charred and blistered. Peel off skin, remove seeds, and chop.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes. Add mushrooms and cook until tender, about 5 minutes.
3. Add Arborio rice to the skillet and cook for 1 minute, stirring constantly.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next. Repeat for 20-25 minutes or until rice is cooked.
5. Stir in butter, Parmesan cheese, roasted poblano peppers, and chopped parsley (if using). Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Poblano Pepper and Pinto Bean Chili
This hearty chili recipe combines the rich flavors of roasted poblano peppers with the comforting warmth of pinto beans, perfect for a cozy night in. With a depth of flavor and tender texture, this dish is sure to become a new favorite.
Ingredients:
– 2 large poblano peppers
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and baking at 400°F (200°C) for 30-40 minutes, or until charred.
2. Remove the peppers from the oven and let cool. Peel off the skin, remove seeds, and chop into small pieces.
3. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until tender.
4. Add the chopped poblano peppers, pinto beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper to the pot.
5. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Poblano Pepper and Egg Breakfast Burritos
Start your day with a flavorful twist on traditional breakfast burritos by incorporating roasted poblano peppers and scrambled eggs.
Ingredients:
– 4 large eggs
– 2 medium poblano peppers, roasted (see roasting instructions below)
– 1/2 cup shredded cheddar cheese
– 1/2 cup cooked sausage or bacon, crumbled
– 4 large flour tortillas
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper and baking at 400°F (200°C) for about 30-40 minutes, or until skin is blistered and charred.
2. Peel off the skin, remove seeds, and chop the roasted peppers into small pieces.
3. In a bowl, whisk together eggs and a pinch of salt. Scramble in a pan with butter or oil until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each tortilla with scrambled eggs, roasted poblano peppers, cheese, and crumbled sausage or bacon.
6. Serve immediately, garnished with desired toppings.
Cooking Time: 45 minutes (including roasting time)
Poblano Pepper and Pork Carnitas
This recipe combines tender pork carnitas with roasted poblano peppers, creating a flavorful and slightly smoky dish perfect for tacos or burritos. With minimal preparation time, this Mexican-inspired delight is ready in under an hour.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 2 large poblano peppers, roasted (see note)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 corn tortillas, for serving
– Optional toppings: sliced radishes, lime wedges, chopped cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or heavy pot, heat oil over medium-high. Add pork and cook until browned on all sides, about 5 minutes.
3. Add roasted poblano peppers, onion, garlic, cumin, paprika, salt, and pepper. Stir to combine.
4. Cover the pot and transfer it to the preheated oven. Braise for 30-40 minutes or until pork is tender.
5. Shred the pork with two forks and serve with tortillas, radishes, lime wedges, and cilantro (if using).
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your meals with these 18 delicious Poblano pepper recipes! From stuffed peppers with cheese and chorizo to creamy soups and chowders, grilled tacos and quesos, there’s something for every taste bud. Try roasted pepper salsa, enchiladas, shells, mac and cheese, hash, shrimp skillet, cornbread, beef-stuffed peppers, avocado salad, mushroom risotto, pinto bean chili, or breakfast burritos – the possibilities are endless! With Poblanos’ unique smoky flavor, you’ll be adding a new level of excitement to your cooking routine. Start experimenting and find your new favorite recipe today!