Deliciously smoky with just the right kick, roasted poblanos are the secret weapon your weeknight meals have been missing. Whether you’re craving creamy enchiladas, zesty salsas, or hearty stuffed peppers, these 19 recipes turn humble peppers into bold, crave-worthy dishes. Get ready to fire up your oven—these flavorful ideas will spice up your dinner rotation in the tastiest way possible.
Creamy Roasted Poblano Soup
Very few things hit the spot like a bowl of creamy roasted poblano soup—it’s cozy, slightly smoky, and just rich enough without being heavy. You’ll love how the charred peppers blend with the creamy base for a flavor that’s both comforting and a little exciting.
Ingredients
- 4 poblano peppers
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 425°F and line a baking sheet with foil.
- Place the poblano peppers on the baking sheet and drizzle with 1 tbsp olive oil, rubbing to coat evenly.
- Roast the peppers for 20–25 minutes, turning once halfway, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with a towel, and let steam for 10 minutes to loosen the skins.
- Peel off the skins, remove the stems and seeds, then roughly chop the peppers.
- In a large pot, heat the remaining 1 tbsp olive oil over medium heat.
- Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped poblanos, chicken broth, cumin, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- Stir in the heavy cream and simmer for another 5 minutes.
- Ladle the soup into bowls and top with shredded Monterey Jack cheese.
Every spoonful of this soup is velvety with a subtle kick from the poblanos—try serving it with warm tortillas or a dollop of sour cream for extra richness.
Roasted Poblano and Corn Chowder
Tired of the same old soups? This roasted poblano and corn chowder is a creamy, smoky twist on a classic—perfect for those cozy nights when you want something hearty but not heavy. It’s packed with flavor and comes together in just a few simple steps.
Ingredients
- 2 large poblano peppers
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups fresh or frozen corn kernels
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 425°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until the skins are blistered and charred.
- Transfer the roasted peppers to a bowl, cover with a towel, and let steam for 5 minutes. This makes peeling easier.
- Peel the skins off the peppers, remove the seeds, and dice them into small pieces.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Add the minced garlic and cook for 1 minute, just until fragrant.
- Stir in the corn, cumin, and smoked paprika. Cook for 3 minutes to toast the spices.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to let the flavors meld.
- Use an immersion blender to partially puree the soup, leaving some texture. Alternatively, transfer 2 cups to a blender, blend until smooth, and return to the pot.
- Stir in the heavy cream, diced poblanos, salt, and black pepper. Simmer for 5 minutes to heat through.
- Garnish with fresh cilantro and serve with lime wedges for a bright finish.
The chowder is luxuriously creamy with a subtle smoky kick from the poblanos, while the corn adds a sweet crunch. Try topping it with crumbled queso fresco or crispy tortilla strips for extra texture.
Stuffed Roasted Poblano Peppers
Perfect for a cozy dinner or impressing guests, these stuffed roasted poblano peppers are packed with flavor and just the right amount of heat. You’ll love how the smoky char on the peppers pairs with the creamy, cheesy filling—it’s a crowd-pleaser every time.
Ingredients
- 4 large poblano peppers
- 1 tbsp olive oil
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced red onion
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream (for serving)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Rub the poblano peppers with olive oil and place them on the baking sheet.
- Roast the peppers for 20 minutes, turning once halfway, until the skins are blistered and slightly charred.
- Remove the peppers from the oven and let them cool for 5 minutes. Tip: Covering them with a towel helps loosen the skins.
- Carefully peel off the charred skins, then make a lengthwise slit in each pepper and remove the seeds.
- In a bowl, mix the quinoa, black beans, corn, red onion, cumin, chili powder, and salt until combined.
- Stuff each pepper evenly with the quinoa mixture, then top with shredded Monterey Jack cheese.
- Return the stuffed peppers to the baking sheet and bake for 10 minutes, or until the cheese is melted and bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
- Garnish with chopped cilantro and serve with a dollop of sour cream. Tip: For a fresh twist, add a squeeze of lime juice before serving.
Melted cheese oozes into the smoky, tender peppers, while the quinoa filling adds a satisfying bite. Try serving these over a bed of greens or with warm tortillas for a heartier meal.
Roasted Poblano Chicken Enchiladas
Vibrant, smoky, and packed with flavor, these roasted poblano chicken enchiladas are the ultimate comfort food with a kick. You’ll love how the creamy filling balances the heat, and the whole dish comes together in just a few simple steps. Perfect for weeknight dinners or impressing guests!
Ingredients
– 2 large poblano peppers
– 2 cups shredded cooked chicken
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1/2 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 8 corn tortillas
– 1 cup red enchilada sauce
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Rub the poblano peppers with olive oil and place them on the baking sheet. Roast for 20 minutes, turning once halfway, until the skins are blistered and charred.
3. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes to loosen the skins.
4. Peel off the skins, remove the seeds, and finely chop the peppers.
5. In a large bowl, mix the shredded chicken, chopped poblanos, sour cream, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic powder, and salt until well combined.
6. Warm the tortillas in a dry skillet for 10 seconds per side to make them pliable.
7. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
8. Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in the dish.
9. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
10. Bake for 20 minutes, or until the cheese is melted and bubbly.
Bubbly, golden cheese tops these enchiladas, while the tender filling delivers smoky heat from the poblanos. Serve with a dollop of cool sour cream or fresh avocado slices for a creamy contrast.
Roasted Poblano and Cheese Quesadillas
Who doesn’t love a gooey, cheesy quesadilla with a smoky kick? These roasted poblano and cheese quesadillas are the perfect combo of melty comfort and bold flavor—ready in just minutes. You’ll want to make them on repeat.
Ingredients
– 2 large poblano peppers
– 1 tbsp olive oil
– 4 medium flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup sour cream (for serving)
– 1/4 cup chopped fresh cilantro (for serving)
Instructions
1. Preheat your oven to 450°F and line a baking sheet with foil.
2. Rub the poblano peppers with olive oil and place them on the baking sheet. Roast for 20 minutes, turning once halfway, until the skins are blistered and charred.
3. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes to loosen the skins.
4. Peel off the skins, remove the stems and seeds, and slice the peppers into thin strips.
5. Heat a large skillet over medium heat and place one tortilla in the pan. Sprinkle 1/2 cup of Monterey Jack cheese evenly over the tortilla.
6. Arrange half of the roasted poblano strips on top of the cheese, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
7. Top with another tortilla and press down gently. Cook for 2-3 minutes per side, until the cheese is melted and the tortilla is golden brown.
8. Repeat with the remaining tortillas, cheese, and poblanos.
9. Slice each quesadilla into wedges and serve with sour cream and fresh cilantro.
Perfectly crispy on the outside and oozing with smoky, cheesy goodness, these quesadillas are a crowd-pleaser. Try dunking them in salsa verde or adding a squeeze of lime for extra zing.
Roasted Poblano and Black Bean Tacos
Even if you’re not a vegetarian, these roasted poblano and black bean tacos will make you forget all about meat. They’re smoky, hearty, and packed with flavor—perfect for a quick weeknight dinner or a casual weekend feast.
Ingredients
- 4 poblano peppers
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 (15 oz) can black beans, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 8 small corn tortillas
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Rub the poblano peppers with 1 tbsp olive oil and place them on the prepared baking sheet.
- Roast the peppers for 20-25 minutes, turning once halfway, until the skins are blistered and charred. (Tip: Don’t skip turning them—this ensures even roasting.)
- Transfer the roasted peppers to a bowl, cover with a towel, and let steam for 5 minutes to loosen the skins.
- Peel off the skins, remove the stems and seeds, then slice the peppers into thin strips.
- Heat the remaining 1 tbsp olive oil in a skillet over medium heat.
- Add the black beans, cumin, smoked paprika, and 1/2 tsp salt. Cook for 3-4 minutes, stirring occasionally, until warmed through. (Tip: Lightly mash some beans for a creamier texture.)
- Warm the tortillas in a dry skillet for 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds.
- Assemble the tacos by dividing the black beans and roasted poblanos among the tortillas.
- Top with queso fresco, cilantro, and a squeeze of lime. (Tip: Let everyone customize their own tacos for a fun, interactive meal.)
Hearty and satisfying, these tacos have a smoky depth from the poblanos and a creamy contrast from the beans. Serve them with extra lime wedges and a side of pickled red onions for a bright, tangy kick.
Roasted Poblano Mac and Cheese
Mmm, imagine creamy mac and cheese with a smoky kick from roasted poblanos—comfort food with a twist. You’ll love how easy it is to make, and the flavor is next-level. Let’s get started!
Ingredients
– 2 poblano peppers
– 12 oz elbow macaroni
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat the oven to 425°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once halfway, until the skins are charred and blistered.
2. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skins, remove the seeds, and finely chop the peppers.
3. Cook the macaroni according to package instructions until al dente. Drain and set aside.
4. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until golden.
5. Gradually whisk in the milk, ensuring no lumps remain. Cook for 3–4 minutes, stirring often, until the mixture thickens.
6. Reduce the heat to low. Add the cheddar, Monterey Jack, garlic powder, smoked paprika, black pepper, and salt. Stir until the cheese is fully melted.
7. Fold in the cooked macaroni and chopped poblanos until evenly combined.
8. Serve immediately.
Buttery, smoky, and irresistibly cheesy, this mac and cheese is a crowd-pleaser. Try topping it with crispy breadcrumbs or serving it alongside grilled chicken for a hearty meal.
Roasted Poblano and Potato Hash
Perfect for a lazy weekend brunch or a hearty breakfast-for-dinner situation, this roasted poblano and potato hash is packed with flavor and just the right amount of kick. You’ll love how the smoky peppers and crispy potatoes come together in one satisfying skillet.
Ingredients
- 2 large poblano peppers
- 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes
- 1 medium yellow onion, diced
- 3 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cloves garlic, minced
- 4 large eggs
- ¼ cup chopped fresh cilantro
Instructions
- Preheat your broiler to high and line a baking sheet with foil. Place the poblano peppers on the sheet and broil for 5-7 minutes per side, until charred and blistered.
- Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skin, remove the seeds, and dice the peppers.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 12-15 minutes, stirring occasionally, until golden and crispy. Tip: Resist the urge to stir too often—this helps the potatoes crisp up.
- Add the remaining 1 tbsp olive oil, onion, salt, and black pepper to the skillet. Cook for 5 minutes, until the onion is softened.
- Stir in the minced garlic and diced poblanos, cooking for 1 minute until fragrant.
- Create 4 wells in the hash and crack an egg into each. Cover the skillet and cook for 5-7 minutes, until the egg whites are set but the yolks are still runny. Tip: For firmer yolks, cook an extra 1-2 minutes.
- Sprinkle with chopped cilantro before serving. Tip: For extra richness, top with crumbled queso fresco or avocado slices.
All done! The hash is crispy, smoky, and just spicy enough, with creamy yolks tying it all together. Try serving it with warm tortillas or a drizzle of hot sauce for an extra punch.
Roasted Poblano Guacamole
Mmm, nothing beats a bowl of fresh guac—especially when it’s got that smoky kick from roasted poblanos. This roasted poblano guacamole is creamy, slightly spicy, and packed with flavor, perfect for dipping, topping, or just eating straight with a spoon. Trust me, you’ll want to make a double batch.
Ingredients
– 2 large poblano peppers
– 3 ripe avocados
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
– 1/2 tsp kosher salt
– 1/4 tsp ground cumin
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 15–20 minutes, turning once halfway, until the skins are blistered and charred.
3. Transfer the roasted poblanos to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. Peel off the charred skins, remove the stems and seeds, and finely dice the peppers.
5. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
6. Mash the avocados with a fork until mostly smooth but slightly chunky.
7. Add the diced poblanos, red onion, cilantro, lime juice, salt, and cumin to the bowl.
8. Gently fold everything together until just combined—don’t overmix to keep the texture perfect.
9. Taste and adjust salt or lime juice if needed (but remember, the flavors will deepen as it sits).
One bite of this guacamole, and you’ll love the creamy avocado with the smoky, mild heat from the poblanos. Serve it with crispy tortilla chips, slather it on tacos, or even use it as a sandwich spread for an extra kick.
Roasted Poblano and Cilantro Rice
Ever had one of those days where you crave something flavorful but don’t want to spend hours in the kitchen? This roasted poblano and cilantro rice is your answer—easy, vibrant, and packed with just the right amount of kick.
Ingredients
- 2 poblano peppers
- 1 cup long-grain white rice
- 1 3/4 cups chicken or vegetable broth
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
- 1/2 small white onion, diced
Instructions
- Preheat your oven to 450°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with a towel, and let steam for 5 minutes. This makes peeling easier.
- Peel the skins off the peppers, remove the seeds, and dice them into small pieces.
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
- Stir in the rice, salt, and black pepper, toasting for 2 minutes until the rice is lightly golden.
- Pour in the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes—no peeking! This ensures even cooking.
- Remove the pan from the heat and let it sit, covered, for 5 minutes to steam.
- Fluff the rice with a fork, then gently fold in the diced poblanos and chopped cilantro.
Perfectly fluffy with a smoky depth from the poblanos and a fresh pop of cilantro, this rice pairs beautifully with grilled chicken or stuffed into tacos for an extra layer of flavor.
Roasted Poblano and Shrimp Skewers
These roasted poblano and shrimp skewers are the perfect mix of smoky, spicy, and succulent—ideal for your next backyard BBQ or weeknight dinner. You’ll love how quick they come together while still packing big flavor.
Ingredients
– 2 large poblano peppers – 1 lb large shrimp, peeled and deveined – 2 tbsp olive oil – 1 tsp smoked paprika – 1/2 tsp garlic powder – 1/2 tsp salt – 1/4 tsp black pepper – 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Preheat your grill or grill pan to medium-high heat (400°F). 2. Cut the poblano peppers into 1-inch-wide strips, removing seeds and membranes. 3. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. 4. Thread the shrimp and poblano strips alternately onto the soaked skewers, leaving a small space between each. 5. Grill the skewers for 2–3 minutes per side, or until the shrimp turn pink and opaque and the peppers are slightly charred. (Tip: Don’t overcrowd the skewers—this ensures even cooking.) 6. Remove from the grill and let rest for 2 minutes before serving. (Tip: Squeeze fresh lime juice over the skewers for a bright finish.) The charred poblanos add a mild heat and smokiness, while the shrimp stay juicy and tender. Serve them over cilantro-lime rice or with a creamy avocado dip for extra flair.
Roasted Poblano and Beef Chili
Just imagine coming home to a bowl of smoky, hearty chili that’s packed with tender beef and roasted poblano peppers—comfort food at its finest. This recipe is easy to make but delivers big, bold flavors that’ll have everyone asking for seconds.
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 2 large poblano peppers
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 (14.5 oz) can diced tomatoes
– 2 cups beef broth
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once halfway, until the skins are blistered and charred.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and sear for 4-5 minutes per side until browned. Work in batches if needed to avoid overcrowding.
4. Reduce the heat to medium, add the diced onion, and cook for 3-4 minutes until softened. Stir in the garlic, ground cumin, smoked paprika, and oregano, cooking for 1 minute until fragrant.
5. Pour in the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the diced poblanos, black beans, kidney beans, salt, and black pepper.
6. Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, stirring occasionally, until the beef is fork-tender.
7. Uncover and simmer for another 15 minutes to thicken the chili slightly.
Unbelievably rich and smoky, this chili has a velvety texture with just the right kick from the poblanos. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar for the ultimate cozy meal.
Roasted Poblano and Sweet Corn Salad
Mmm, you know those dishes that just scream summer? This roasted poblano and sweet corn salad is exactly that—bright, smoky, and packed with fresh flavors. It’s the kind of side that steals the show at any BBQ or potluck.
Ingredients
- 2 large poblano peppers
- 2 cups fresh sweet corn kernels (about 3 ears)
- 1/4 cup chopped red onion
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat your oven to 425°F and line a baking sheet with foil.
- Place the poblano peppers on the baking sheet and roast for 20-25 minutes, turning once halfway, until the skins are blistered and charred.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes—this makes peeling easier.
- While the peppers steam, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly charred.
- Peel the skins off the peppers, remove the seeds, and dice them into 1/2-inch pieces.
- In a large bowl, combine the diced poblanos, charred corn, red onion, lime juice, remaining 1 tbsp olive oil, salt, and black pepper. Toss gently to mix.
- Fold in the cotija cheese and cilantro just before serving to keep the cheese from melting.
Just imagine the smoky poblanos mingling with the sweet corn and tangy lime—it’s a flavor explosion. Serve it warm or at room temperature, maybe piled onto tacos or alongside grilled chicken for a full meal.
Roasted Poblano and Avocado Salsa
Zesty and fresh, this Roasted Poblano and Avocado Salsa is the perfect balance of smoky, creamy, and tangy. You’ll love how easy it is to whip up for tacos, chips, or even as a topping for grilled meats. Let’s get started!
Ingredients
- 2 poblano peppers
- 2 ripe avocados, peeled and pitted
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
Instructions
- Preheat your oven to 450°F and line a baking sheet with aluminum foil.
- Place the poblano peppers on the baking sheet and roast for 15 minutes, flipping halfway, until the skins are blistered and charred. Tip: For extra smokiness, you can char them directly over a gas flame.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
- Peel the skins off the peppers, remove the stems and seeds, and finely dice the flesh.
- In a medium bowl, mash the avocados with a fork until slightly chunky.
- Add the diced poblanos, red onion, cilantro, lime juice, salt, and cumin to the bowl. Tip: For a smoother texture, pulse everything in a food processor briefly.
- Gently fold everything together until well combined. Tip: Taste and adjust salt or lime juice if needed, but avoid overmixing to keep it chunky.
Vibrant and creamy, this salsa has a smoky kick from the poblanos and a bright finish from the lime. Try it slathered on breakfast toast or as a dip for crispy tortilla chips—it’s irresistible!
Roasted Poblano and Chorizo Stuffed Mushrooms
Let’s be real—stuffed mushrooms are already a crowd-pleaser, but these roasted poblano and chorizo-stuffed ones? Next level. They’re smoky, spicy, and packed with flavor, perfect for game day or a cozy night in.
Ingredients
- 12 large cremini mushrooms
- 1 tbsp olive oil
- 1/2 lb Mexican chorizo, casing removed
- 1 roasted poblano pepper, diced
- 1/4 cup cream cheese, softened
- 1/4 cup shredded Monterey Jack cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Remove the stems from the mushrooms and brush the caps with olive oil. Place them stem-side up on the baking sheet.
- In a skillet over medium heat, cook the chorizo for 5–7 minutes, breaking it into small crumbles, until browned. Tip: Drain excess grease for a less greasy filling.
- Transfer the cooked chorizo to a bowl and mix in the diced poblano, cream cheese, Monterey Jack, salt, and pepper.
- Spoon the filling evenly into the mushroom caps, pressing lightly to pack it in. Tip: Overfilling can cause spills, so leave a little room at the top.
- Bake for 18–20 minutes, until the mushrooms are tender and the cheese is bubbly. Tip: For extra browning, broil for 1–2 minutes at the end.
Now these beauties are ready to devour. The mushrooms are juicy, the filling is creamy with a kick, and a drizzle of hot honey? Chef’s kiss.
Roasted Poblano and Lentil Stew
Fancy a cozy, flavorful stew that’s hearty but not heavy? This roasted poblano and lentil stew is packed with smoky depth and earthy goodness—perfect for those nights when you want something satisfying without the fuss. You’ll love how the flavors meld together while keeping it simple.
Ingredients
– 2 poblano peppers – 1 tbsp olive oil – 1 medium yellow onion, diced – 3 cloves garlic, minced – 1 cup dried green lentils, rinsed – 4 cups vegetable broth – 1 tsp ground cumin – 1/2 tsp smoked paprika – 1/2 tsp salt – 1/4 tsp black pepper – 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 450°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once halfway, until the skins are blistered and charred. 2. Transfer the roasted peppers to a bowl, cover with a plate, and let steam for 5 minutes—this makes peeling easier. 3. Peel off the skins, remove the stems and seeds, then dice the peppers. 4. In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. 5. Stir in the garlic and cook for 1 minute until fragrant. 6. Add the lentils, vegetable broth, cumin, smoked paprika, salt, and black pepper. Bring to a boil. 7. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until the lentils are tender. 8. Stir in the diced poblanos and cilantro, then simmer uncovered for 5 more minutes. Tip: For extra smokiness, char the poblanos directly over a gas flame before roasting. Tip: If the stew thickens too much, add a splash of broth or water to loosen it. Tip: Lentils cook faster if soaked for 10 minutes before rinsing. This stew is thick, creamy, and just the right amount of smoky—the poblanos add a gentle kick without overpowering. Serve it with warm tortillas or over rice for a complete meal.
Roasted Poblano and Goat Cheese Tart
Dive into this creamy, smoky roasted poblano and goat cheese tart—it’s the perfect balance of rich and tangy with a flaky crust you’ll love. You won’t believe how easy it is to make, and it’s a total crowd-pleaser for brunch or dinner.
Ingredients
- 1 9-inch pre-made pie crust
- 2 large poblano peppers
- 4 oz goat cheese, crumbled
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F.
- Place the poblano peppers on a baking sheet and drizzle with 1 tbsp olive oil, turning to coat evenly.
- Roast the peppers for 20 minutes, flipping halfway, until the skins are blistered and charred. Tip: Let them steam in a covered bowl for 10 minutes after roasting—this makes peeling easier.
- Remove the skins, stems, and seeds from the peppers, then slice them into thin strips.
- Press the pie crust into a 9-inch tart pan, trimming any excess edges.
- In a bowl, whisk together the heavy cream, eggs, salt, and black pepper until smooth.
- Arrange the roasted poblano strips evenly over the bottom of the pie crust.
- Sprinkle the crumbled goat cheese over the poblanos.
- Pour the cream and egg mixture over the cheese and peppers. Tip: Tap the pan gently on the counter to remove air bubbles.
- Bake for 25–30 minutes, until the filling is set and the crust is golden brown. Tip: Check for doneness by inserting a knife near the center—it should come out clean.
Keep it simple with a side of peppery arugula, or slice it thin for an elegant appetizer. The goat cheese melts into a velvety layer, while the poblanos add just the right amount of smoky heat.
Roasted Poblano and Egg Breakfast Burrito
Unwrapping a warm, hearty breakfast burrito is one of life’s simple joys—especially when it’s packed with smoky roasted poblanos, fluffy eggs, and melty cheese. This version is easy to whip up and totally customizable, so you can start your day right. Let’s get rolling!
Ingredients
– 2 large poblano peppers
– 4 large eggs
– 1/4 cup whole milk
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp unsalted butter
– 1/2 cup shredded cheddar cheese
– 2 large flour tortillas
– 1/4 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven’s broiler to high (500°F) and line a baking sheet with aluminum foil.
2. Place the poblano peppers on the baking sheet and broil for 5 minutes per side, turning with tongs, until the skins are charred and blistered.
3. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes to loosen the skins.
4. Peel off the charred skins, remove the stems and seeds, and slice the peppers into thin strips.
5. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
6. Melt the butter in a nonstick skillet over medium-low heat, then pour in the egg mixture.
7. Gently scramble the eggs, stirring frequently with a spatula, until just set (about 3–4 minutes).
8. Warm the tortillas in a dry skillet for 20 seconds per side or wrap them in a damp paper towel and microwave for 15 seconds.
9. Divide the scrambled eggs, roasted poblanos, cheese, sour cream, and cilantro evenly between the tortillas.
10. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
11. Serve immediately or wrap in foil to keep warm. Over-the-top delicious, this burrito balances creamy, smoky, and fresh flavors with every bite. Try drizzling hot sauce or salsa verde for an extra kick!
Roasted Poblano and Pumpkin Soup
Deliciously cozy and just a little spicy, this roasted poblano and pumpkin soup is the ultimate fall comfort food. You’ll love how the smoky peppers balance the sweet pumpkin—it’s like a hug in a bowl.
Ingredients
- 2 large poblano peppers
- 1 (15-oz) can pumpkin puree
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 cup heavy cream
- Salt, to taste
Instructions
- Preheat the oven to 425°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once halfway, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
- Peel the skins off the peppers, remove the stems and seeds, then dice the flesh.
- In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until translucent.
- Add the garlic and cook for 1 minute, just until fragrant.
- Stir in the pumpkin puree, diced poblanos, vegetable broth, cumin, and smoked paprika. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth. (Tip: For extra creaminess, blend in batches in a regular blender.)
- Stir in the heavy cream and simmer for another 5 minutes. Season with salt as needed.
Get ready for a velvety, rich soup with a smoky-sweet kick. Try topping it with toasted pumpkin seeds or a drizzle of crema for extra flair.
Summary
All these 19 flavorful roasted poblano recipes prove just how versatile and delicious pepper can be! Whether you’re craving something spicy, savory, or downright comforting, there’s a dish here for every home cook. Don’t forget to try your favorites, leave a comment sharing which one you loved most, and pin this roundup to your Pinterest boards for easy inspiration later. Happy cooking!
